Hawaiian Huli Huli Chicken Pineapple Bowls

Ingredients

• 1 1/4 lb boneless chicken thighs
• 1 1/2 cups pineapple chunks, plus 1/2 cup pineapple juice
• 1 1/2 cups rice
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 3 tbsp ketchup
• 2 tbsp rice vinegar
• 2 tbsp neutral oil
• 1 tbsp freshly grated ginger
• 4 garlic cloves, minced
• 4 scallions, sliced
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Whisk the soy sauce, brown sugar, ketchup, pineapple juice, vinegar, ginger, and garlic together to make the huli huli sauce. Set aside half for glazing.
2. Marinate the chicken in the other half for at least 30 minutes, refrigerated.
3. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
4. Simmer the reserved sauce in a small pan for 5 to 8 minutes, until it reduces to a syrup that coats a spoon.
5. Lift the chicken out and pat it dry. Heat the oil in a heavy skillet or grill pan over medium-high heat and cook the thighs for 5 minutes per side, until browned and 165F (74C).
6. Brush the reduced glaze on only in the last 2 minutes of cooking, turning frequently. The sugar in it burns black within a minute over direct heat, so it goes on at the end, not the start.
7. Char the pineapple chunks in the same pan for 2 minutes per side, until marked and caramelised.
8. Rest the chicken for 5 minutes, slice it, and serve over the rice with the pineapple, any remaining glaze, the scallions, and lime wedges.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.