Sticky Hawaiian Chicken Drums, With Rice and Chopped Salad

Steps

1. oven to 200°C. Line an oven tray or roasting dish (with a lip) with baking paper.
2. Pat chicken dry with paper towels. Toss with a drizzle of olive oil on prepared tray (or roasting dish) and season with salt and pepper. Bake for 20 minutes (chicken will not be cooked through yet).
3. Combine all remaining sticky chicken ingredients (including pineapple juice) in a small pot on high heat. Bring to simmer then reduce heat to medium and simmer for 5–8 minutes, or until syrupy
4. Combine rice, water, and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, covered, for a further 8 minutes. Do not lift lid during cooking.
5. After chicken has cooked for 20 minutes, remove from oven and pour over glaze, tossing to coat well. Return to oven to cook a further 10–15 minutes or until chicken is cooked through.
6. Cut tomatoes into wedges; slice cucumber in half lengthways then slice 1cm on an angle; remove seeds from capsicum then slice 1cm. Add all to a large bowl with mung bean sprouts. Toss together with olive oil and vinegar and season with salt and pepper just before serving. Alternatively, keep salad plain for kids.
7. Place ¾ cup rice onto plates. Top with two sticky drums and spoon over any remaining sauce from tray. Serve salad on the side.