Huli-Huli Chicken with Pineapple Rice and Pickled Cucumber Salad

Steps

1. Preheat BBQ hot plate or grill to medium (if using). 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, quickly add pineapple chutney, cover again and leave to steam for a further 8 minutes.
2. While rice cooks, prepare huli-huli chicken. Pat chicken dry and place in a medium bowl with huli-huli marinade. Set aside, in the fridge, to marinate for about 5 minutes. Separate cos lettuce leaves and set aside, to serve.
3. Combine vinegar, water and sugar in a small pot and bring to the boil. As soon as it boils, remove from heat. Cut cucumber in half lengthways then thinly slice, and peel courgette into long, thin ribbons. Add to pot with pickling liquid and stir to coat. Set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Remove chicken from marinade, shaking off excess (reserve excess marinade). Cook chicken for about 3 minutes each side (depending on thickness), or until cooked through.
5. Reduce heat to low. Add reserved marinade and spoon over chicken to baste for about 1 minute, until chicken is coated and sauce has thickened. Remove and set aside, covered with foil, to rest for 2 minutes before slicing thickly.
6. To serve, divide cos lettuce cups between plates and fill with pickled cucumber salad. Top with ¾ pineapple rice per person and huli-huli chicken. Drizzle over any remaining marinade. Alternatively, roughly chop cos lettuce and divide between plates, along with pineapple rice, pickled cucumber salad and huli-huli chicken. Drizzle with remaining marinade.