Huli Huli Chicken with Pineapple Rice
A single portion of Hawaiian cooking, ready in 22 minutes. About 670 kcal and 39 g protein.
Per portion
Calories from protein 23%, carbs 48%, fat 29%. Estimated from the ingredients.
Roughly £2.50 a portion.
Method
- 1
Mix the soy sauce, ketchup, brown sugar, ginger, garlic and pineapple juice for the marinade. Toss the chicken thighs in half of it. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 2
Heat a griddle or frying pan and cook the chicken for 5–6 minutes each side, brushing with the remaining marinade, until sticky and cooked through (75°C in the thickest part).
- 3
Rest for 2 minutes.
- 4
Taste and season with salt and black pepper.
- 5
Warm the rice with the pineapple chunks. Serve the chicken thighs whole alongside the pineapple rice, scattered with spring onion and sesame seeds.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/huli-huli-chicken-with-pineapple-rice/
