Prepare this delicious Bowl Thai recipe

Pineapple, chicken and soy, accompanied with cilantro

Prepare this Thai bowl made with a mixture of rice seasoned with soy sauce, sesame oil and topped with grilled breast


  • 1 chicken breast
  • 1/4 cups Strawberry preserve with chia, to marinate
  • 2 tablespoons soy, to marinate
  • 1 tablespoon ginger, finely chopped, to marinate
  • 1 tablespoon garlic, finely chopped, to marinate
  • 3 slices of pineapple, to marinate
  • 2 cups sushi rice, cooked
  • 1 tablespoon sesame oil, for the rice
  • 1 tablespoon of black sesame seeds, for the rice
  • 1 tablespoon soy, for the rice
  • 1/4 cups cambray onion stem, for the rice
  • 1 cup of soybean germ, to accompany
  • 1/2 cups of purple cabbage, in strips, to accompany
  • 1/2 cups edamame, to accompany
  • 1/2 cups kale, fried
  • to taste coriander
  • to taste lemon
  • to taste of chile flake, to decorate


To marinate: Combine chicken breast, Strawberry Chia Preserve, soy sauce, ginger, garlic, and pineapple slices in a bowl. Marina in refrigeration.

On a grill over medium heat, cook the chicken breast and pineapple slices.

Add the rice in a bowl and mix with the sesame oil, black sesame seeds, the soy sauce and the cambray onion stems. Mix until integrated.

Serve the rice in a bowl and add the soybean sprouts, purple cabbage, edamame, fried kale, sliced ​​chicken breast, and pineapple. Decorate the Thai bowl with cilantro and accompany with lemon and chili flakes.