Huli Huli Chicken Sandwich, Grilled Pineapple and French Fries

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

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.