Say, "Aloha," to island flavor with Hawaiian huli huli chicken. A sweet and savory marinade glazes and caramelizes on the chicken while it grills, and the aromatic jasmine rice provides a natural counterpoint to all this charred deliciousness. Invite some tender green beans to the party, and because you know best, decide just how much of fiery sambal you add. This is paradise on a plate.
Add rice and 1 ½ cups water to a small pot. Place over medium heat and bring to a simmer. Cover, reduce heat to low, and cook 18-20 minutes, or until rice is tender. Set aside.
Make the Marinade
Trim ends off green beans. Mince garlic. Place garlic, pineapple juice, ketchup, soy sauce, brown sugar, sesame oil, ginger, and ½ tsp. salt in a mixing bowl and whisk to thoroughly combine. Measure out ¾ cup marinade in a separate bowl to baste chicken with during cooking (keep separate to avoid cross-contamination).
Marinate the Chicken
Rinse chicken thighs and pat dry. Place chicken in bowl with remaining marinade and marinate at least 10 minutes.
Cook the Chicken
Heat an outdoor grill or grill pan over medium heat. Coat grill with cooking spray. Cook chicken 10-14 minutes, turning occasionally (huli huli!), or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with reserved marinade during last minute of cooking to create a caramelized crust. Remove from grill and let cool. Remember: rested meat = juicier meat.
Cook the Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place green beans and ¼ cup water in hot pan and cook 5-8 minutes, or until crisp-tender. Season with a pinch of salt and pepper. Add sambal (to taste - it's spicy!) and stir to coat.
Plate the Dish
Scoop a portion of rice onto a plate (molding with a bowl first if you want to be fancy). Arrange green beans next to rice and serve huli huli chicken in front.