Huli Huli Chicken with Pineapple

Hawaii's sweet-savory pineapple-soy-ginger glazed chicken, grilled or broiled until sticky, with charred pineapple and coconut rice.

Ingredients

• 2 lb boneless thighs
• 1 pineapple (juice ½ cup, slice the rest)
• ⅓ cup soy sauce
• ¼ cup brown sugar or honey
• 2-inch ginger
• 4 garlic cloves
• 1 can coconut milk
• 1½ cups jasmine rice
• green onions

From your pantry: ¼ cup ketchup, 1 tbsp rice vinegar, salt.

Instructions

1. Whisk the pineapple juice, soy, sugar, ketchup, vinegar, ginger and garlic. Reserve ½ cup for basting and marinate the chicken in the rest for at least 30 minutes.
2. Cook the rice in the coconut milk plus water to make 2¼ cups liquid, with a pinch of salt.
3. Simmer the reserved sauce until syrupy, 5 minutes.
4. Grill or broil the chicken 5 to 6 minutes per side, basting with the thickened sauce, until charred and sticky. Grill the pineapple slices alongside.
5. Serve with coconut rice, pineapple and green onions.

Tip: 'Huli' means turn. Flip often and keep basting.

Nutrition per serving

Good for

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