Huli Huli Chicken
Ingredients
- 1 C pineapple juice
- ½ C soy sauce
- ¼ C tomato sauce ketchup
- ¼ C brown sugar
- 2 tbsp rice vinegar
- 2 cloves of garlic crushed
- 2 cm fresh ginger grated
- 600 g chicken thigh fillets (skinless)
- 1½ C jasmine rice
- 100 g mesclun salad mix
- 150 g cherry tomatoes halved
- 1 cucumber sliced
- 1 red onion thinly sliced
- 1 tbsp olive oil
- ½ Dole fresh pineapple peeled and sliced into large wedges.
Method
Step 1
To make the marinade, in a bowl, whisk together pineapple juice, soy sauce, tomato sauce, brown sugar, rice vinegar, garlic, ginger and a sprinkle of salt and pepper.
Step 2
Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, making sure it's well coated. Marinate the chicken in the fridge for 30 minutes but longer if possible. If you can leave marinate for 24 hours then do so.
Step 3
Rinse the rice and cook according to packet instructions.
Step 4
Toss the salad, tomatoes, cucumber and red onion together in a salad bowl.
Step 5
Heat a large frying pan with a film of oil or oiled BBQ grill over medium heat. Lift the chicken from the marinade and cook until well coloured and cooked through (10 minutes or so), turning half way through cooking. Use the remaining half of the marinade for basting.
Step 6
Set the chicken aside and then quickly pan fry the pineapple until starting to brown. Serve the chicken with grilled pineapple slices, rice, and salad on the side.