All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Aloha! Hailing from Hawaii, huli huli is a cooking method that involves roasting chicken on a spit and serving with a teriyaki-like sauce. (“Huli” is the Hawaiian word for “turn.” When the spit would turn, the people would shout “huli!”) We're not sending a spit, or shouting Hawaiians, in your box with this meal, but we've got succulent chicken, delicious teriyaki, and sweet pineapple to recreate the huli huli experience. You'll almost hear the waves lapping up on the shore. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Customize It Instructions
If using mahi-mahi, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Flake, or leave whole to serve.
Cook the Rice
Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Halve and juice lime.
In a mixing bowl, thoroughly combine slaw mix, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, green onions (reserve a pinch for garnish), and a pinch of salt and pepper. Refrigerate until plating.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Sear the Pineapple
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-4 minutes per side.
Remove pineapple rings to a plate.
Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to sear pineapple to medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner.
Rest chicken 3 minutes, then cut into ½" slices.
Finish the Dish
Halve pineapple rings.
Plate dish as pictured on front of card, topping rice with chicken, slaw, and pineapple. Drizzle chicken with teriyaki glaze and garnish with red pepper flakes (to taste) and remaining green onions. Bon appétit!
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