Meal Kit

Hawaiian Chicken

With Coconut Jasmine Rice and Green Onions

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Coconuts)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Take a mental vacation to the Hawaiian Islands with these succulent chicken thighs marinated in our Chef's special blend of pineapple juice, soy sauce, and tropical ginger. Served atop coconut-scented jasmine rice, this dish is a taste oasis during a lingering winter.

In Your Box (serves 2)

  • 16 oz. Boneless Skinless Chicken Thighs
  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 cup Jasmine Rice
  • 1 Green Onions
  • 3 Hawaiian Marinade
  • 4 Chopsticks
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare a baking dish with foil or use a nonstick baking sheet. Rinse and thinly slice green onion on a bias (angle). On a separate cutting board, slice chicken into 2" pieces and season with salt and pepper to taste.

  2. 2

    Marinate the Chicken

    Place chicken and marinade into a large mixing bowl and mix thoroughly coat chicken. Place the bowl in the refrigerator and let marinade for 10 minutes.

  3. 3

    Prepare the Rice

    Rinse and drain the rice in cold water to remove any sediment. (Rice is ready to cook when the rinsing water runs clear and is no longer cloudy). Bring a small pot with drained rice, 1 cup of water, and coconut milk to a boil over medium-high heat. When rice comes to a boil, reduce heat to low and cover rice with a lid. Simmer for 10-12 minutes, or until rice is tender. Add 1-2 Tbsp. of water if rice becomes dry or needs a bit longer to cook. Salt and pepper to taste. Fluff with a fork before serving.

  4. 4

    Cook the Chicken

    Place chicken on the baking sheet and roast in the oven for 12-14 minutes, or until chicken is browned and firm to the touch. Internal temperature of the chicken should reach at least 165 degrees. Cover and keep warm until ready to serve.

  5. 5

    Plate the Dish

    Place a large scoop of coconut rice in the middle of the plate. Arrange 2-3 pieces of chicken atop and around the rice. Garnish with sliced green onion. To enhance the authenticity of the experience, we have included chopsticks.

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