Ingredients:

1 tbsp. palm sugar

3 tbsp. light soy sauce

5 tbsp. toasted sesame oil divided

1 tsp. cider vinegar

2 tbsp. minced ginger

1 clove garlic minced

2 tsp. lemon grass paste

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METHOD:

1. Mix together with a whisk.
2. In a medium bowl, drop chicken thighs into marinade and let it rest for 1 hour.
3. While that chills, cook your rice (methods vary depending on if you use a rice cooker or stovetop option.)
4. Heat a skillet to high. Add sesame oil and fry your chicken, adding marinade as needed. Flip and repeat then remove chicken, leaving drippings in pan.
5. Remove the crown of your pineapple, then the outer skin. Cut wheel rounds, then core the middle.
6. Add  remaining marinade to skillet, then drop pineapple wheels. Cook until bronze and flip to repeat the other side.
7. Time to Plate up!
    
   1. Start  with a bed of brown rice
    
   2. Add chicken and pineapple
    
   3. Garnish with radish, carrot and cucumber ribbons
    
   4. Add Micro Arugula to the top of the chicken.

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