Huli-Huli Chicken with Pineapple Rice and Pickled Cucumber Salad

Steps

1. BBQ hot plate or grill to high (if using).
2. Combine rice, water and a pinch of salt in a small 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, quickly add pineapple chutney, cover again and leave to steam for a further 8 minutes.
3. While rice cooks, prepare hulihuli chicken. Pat chicken dry with paper towels and combine all huli-huli chicken ingredients together in a medium bowl. Set aside to marinate in fridge for 5-10 minutes.
4. While chicken marinates, prepare pickled cucumber salad. Combine vinegar, water and sugar in a small pot and bring to the boil. As soon as it boils, remove from heat. Set aside. Cut cucumber in half lengthways then thinly slice and very thinly slice courgette into discs.
5. Add to pot with pickling liquor and stir to coat. Set aside. Heat a drizzle of oil in a medium fry-pan on low-medium heat. Shake off marinade (and reserve) and cook chicken for 2-3 minutes each side (depending on thickness), until starting to caramelise.
6. Reduce heat to low, add reserved chicken marinade and simmer for 2-3 minutes, basting a few times, until chicken is cooked through and sauce is thick and glazed. Remove chicken thighs and set aside to rest, covered with foil, for 2-3 minutes. Slice chicken thickly against the grain.
7. Divide cos lettuce cups between plates and fill with pickled cucumber salad. Divide pineapple rice between plates and top with huli-huli chicken. Drizzle over any remaining marinade.