Huli-Huli Chicken, Pineapple & Rice

📝 Ingredients

• 700 g boneless, skinless chicken thighs
• 1 large tin pineapple chunks in natural juice (340 g drained)
• 150 ml pineapple juice (from the tin)
• 4 tbsp soy sauce + 4 tbsp ketchup
• 1 tbsp light brown sugar
• 3 garlic cloves + 20 g fresh ginger
• 1 tbsp rapeseed oil
• 280 g jasmine rice
• 1 head of broccoli (about 500 g)
• 2 spring onions + 1 tbsp sesame seeds
• Salt

🍴 Utensils

• Mixing bowl
• Baking sheet
• Baking paper
• Small saucepan
• Saucepan with lid
• Pastry brush

📖 Steps

1. Drain the pineapple over a bowl to catch the juice. In a large bowl, mix 150 ml of this juice with the soy sauce, ketchup, brown sugar and the finely grated garlic and ginger, until the sugar has dissolved.
2. Set aside a third of the marinade (about 100 ml) in a small saucepan for the glaze: it must never touch the raw meat. Cut the thighs in half, add them to the rest of the marinade and leave in the fridge for 30 minutes (or overnight).
3. Preheat the oven to 220 °C while the chicken marinates. Drain the chicken, discarding the used marinade, and spread it out on a tray lined with baking paper with the pineapple chunks, without overlapping anything. Drizzle with oil and roast for 15 minutes.
4. Meanwhile, reduce the reserved marinade over a medium heat for 4 to 5 minutes, stirring, until it becomes syrupy and coats the back of a spoon. Remove from the heat: it will thicken further as it cools.
5. Rinse the rice until the water runs almost clear, then put it in a saucepan with 420 ml water and a pinch of salt. Bring to the boil, cover and cook for 12 minutes over a very low heat, then leave to stand for 5 minutes without lifting the lid.
6. Turn the chicken over, brush it with half the glaze and return to the oven for 10 to 12 minutes, until glossy and nicely browned at the edges, and the juices run clear when pierced at the thickest part.
7. Cut the broccoli into small florets and cook them for 4 minutes in a pan of boiling salted water: they should stay bright green and slightly crunchy. Drain and rinse under cold water so they keep their colour.
8. Divide the rice, broccoli, chicken and pineapple between 4 containers, spoon over the rest of the glaze and sprinkle with sliced spring onions and sesame seeds. Leave to cool before closing: the containers keep for 4 days in the fridge.