Huli Huli Chicken, Grilled Pineapple, Steamed Basmati Rice and Macaroni Salad

Ingredients

• 1 large pineapple (Should be ripe and fragrant)
• 2 tbsp unsalted butter (Melted)
• 0.25 cup brown sugar (Lightly packed)
• 1 tsp ground cinnamon
• 0.125 tsp salt (A small pinch)
• 1 tsp vegetable oil (For greasing the grill)

Instructions

1. 1

   Prepare the Pineapple

   • Lay the pineapple on its side and slice off the top crown and the bottom base, creating two flat ends.
   • Stand the pineapple upright on a cutting board. Carefully slice downwards to remove the tough outer skin, following the curve of the fruit.
   • Use the tip of a small knife to remove any remaining brown 'eyes'.
   • Lay the pineapple back on its side and cut it into 8 rings, each about 3/4-inch thick.
   • Using a small round cookie cutter or a paring knife, carefully remove the tough, fibrous core from the center of each slice.
2. 2

   Make the Glaze and Preheat Grill

   • In a small bowl, whisk together the melted unsalted butter, packed brown sugar, ground cinnamon, and salt until well combined and the sugar begins to dissolve.
   • Preheat your outdoor grill or indoor grill pan to medium-high heat, approximately 400°F (200°C).
   • Lightly oil the grill grates with vegetable oil using a paper towel and tongs to prevent sticking.
3. 3

   Grill the Pineapple Slices

   • Using a pastry brush, generously coat one side of each pineapple ring with the cinnamon-sugar glaze.
   • Place the pineapple slices on the hot grill, glaze-side down.
   • Grill for 3-4 minutes, or until deep grill marks appear and the sugar is caramelized. Do not move them while they cook on the first side.
   • While the first side is grilling, brush the top-facing side of the pineapple slices with the remaining glaze.
   • Flip the slices carefully with tongs and grill for another 3-4 minutes until the second side is also caramelized and the pineapple is heated through and tender.
4. 4

   Serve and Enjoy

   • Remove the grilled pineapple from the grill and transfer to a platter.
   • Serve immediately while warm. It is excellent on its own, as a side for grilled meats like chicken or pork, or as a dessert with a scoop of vanilla ice cream or coconut sorbet.

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 lb elbow macaroni (About 4 cups dry)
• 1 tbsp salt (For boiling pasta water)
• 1.5 cup mayonnaise (Use full-fat for the best creamy texture)
• 3 stalks celery (Finely chopped)
• 1 medium red onion (Finely diced)
• 1 medium red bell pepper (Finely diced)
• 4 large hard-boiled eggs (Peeled and chopped)
• 3 tbsp white vinegar (Apple cider vinegar can also be used)
• 2 tbsp dijon mustard
• 1 tbsp granulated sugar (Balances the acidity)
• 0.5 tsp black pepper (Freshly ground is best)
• 0.5 tsp paprika (For garnish)

Instructions

1. 1

   Cook the Macaroni: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni. Cook according to package directions until al dente, typically 8-10 minutes. Drain immediately in a colander and rinse thoroughly with cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.

2. 2

   Prepare the Dressing: While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, granulated sugar, 1 teaspoon of salt, and black pepper until the mixture is smooth and creamy.

3. 3

   Combine Ingredients: In a large mixing bowl, combine the cooled macaroni, finely chopped celery, diced red onion, diced red bell pepper, and chopped hard-boiled eggs.

4. 4

   Mix and Chill: Pour the prepared dressing over the macaroni and vegetable mixture. Use a rubber spatula to gently fold everything together until all ingredients are evenly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld. For the best flavor, chill for 4 hours or overnight.

5. 5

   Serve: Just before serving, give the salad a final stir. If it seems a bit dry after chilling (the pasta will absorb some dressing), you can stir in an extra tablespoon of mayonnaise to restore creaminess. Garnish with a sprinkle of paprika and serve chilled.