4 pieces ROSIE® Organic Boneless Skinless Chicken Breast Filet
1 cup pineapple juice
2 tbsp. soy sauce
1 tbsp. distilled white vinegar
1 tbsp. olive oil, plus more for brushing grates
1 tsp. Sonoma Spice Queen Organic Ginger Powder
1 tsp. Sonoma Spice Queen Organic Garlic Granules
4 cups sushi rice
4 cups water
1/2 tsp. kosher salt
1 cup Japanese mayonnaise
3 tbsp. sriracha sauce
1/2  lemon, juiced
1/2 small pineapple, cut into 1/2-inch cubes
1/2 head purple cabbage, shredded
Persian cucumbers, thinly shaved
avocados, halved, seeded and sliced thin
3 medium carrots, cut into 1/8-inch matchsticks
1/2 cup pickled red onions
4 small radishes, thinly sliced
green onions, thinly sliced
1 tbsp. black sesame seeds


1 Make marinade. Whisk pineapple juice, soy sauce, vinegar, olive oil, garlic, ginger powder and garlic in a small bowl. Place chicken in a shallow baking dish or resealable plastic bag. Pour marinade over chicken and toss to evenly coat. Cover and refrigerate for at least 4 hours.
2 For rice, rinse rice under cold running water in a fine mesh sieve until water runs clear. Boil water in medium saucepan over high heat. Add rice and salt. Cover and cook on low heat until rice is fully cooked, about 12-14 minutes. Let cool, covered, for 5 minutes. Fluff with fork and allow to cool, uncovered.
3 Meanwhile, heat grill to medium heat and brush grates with oil. Pat chicken dry with paper towels. Grill chicken until golden-brown and cooked through to an internal temperature of 170°F, about 10-15 minutes. Transfer to plate and let rest.
4 For assembly, cut chicken into 1-inch cubes. Whisk mayonnaise, sriracha sauce and lemon juice together in a small bowl. Transfer cooked rice to 4 bowls and top with chicken, pineapple, cabbage, cucumber, avocado, carrots, red onion, radishes, green onion, sesame seed and mayonnaise mixture.

Drink Pairing: Sonoma Pinot Grigio


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