Huli Huli Chicken with Rice and Pineapple
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 400 g tinned pineapple chunks in juice
- 3 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp fresh ginger, grated
- 3 garlic cloves
- 2 tbsp brown sugar
- 300 g long-grain white rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 822 kcal
- Protein
- 50.3 g
- Carbohydrate
- 81.8 g
- of which sugars
- 21.2 g
- Fat
- 32.2 g
- of which saturates
- 9.1 g
- Fibre
- 2.3 g
- Salt
- 2.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the pineapple chunks, reserving the juice. Mix the juice with the soy sauce, tomato ketchup, ginger, garlic cloves and brown sugar to make the marinade.
- 2
Marinate the chicken thighs in the mixture for at least 15 minutes.
- 3
Heat the oven to 200C (180C fan, gas 6) and roast the chicken for 25-30 minutes, basting with the marinade halfway through, until cooked through with no pink remaining at the bone.
- 4
Warm the reserved pineapple chunks in a small pan for the last few minutes.
- 5
Cook the rice, then serve the chicken and pineapple over it, scattered with the spring onions.
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