1-First, prepare the marinade by combining soy sauce, brown sugar, pineapple juice, minced garlic, and grated ginger in a bowl. Stir until the sugar dissolves fully. For deeper flavor, marinate the chicken thighs in this mixture for at least 30 minutes, up to overnight in the refrigerator.

2-Detailed Grilling Process: Preheat your grill or oven to 400°F (205°C) to ensure even cooking. If you’re adapting for vegan or gluten-free options, swap in tempeh or use gluten-free alternatives in the marinade.

3-Grill the chicken thighs for 6-8 minutes per side until they are cooked through and caramelized, reaching an internal temperature of 165 degrees Fahrenheit.

4-While the protein cooks, prepare the rice and roast or sauté vegetables like broccoli.

5-Assemble the bowl by placing rice at the base, topping with sliced grilled chicken, roasted broccoli, and pineapple salsa.

6-Finish with toasted sesame seeds, sliced green onions, and a drizzle of any reserved marinade for extra glaze.

7-Serve warm, adding extra sriracha for more heat if you like it spicy.