Huli Huli Chicken Rice Bowl

with charred pineapple

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 4 oz. Slaw Mix
  • Info
    1 oz. Mayonnaise
  • 13 oz. Boneless Skinless Chicken Breasts
  • 3 Pineapple Rings
  • Info
    2 fl. oz. Teriyaki Glaze
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    807
  • Carbohydrates
    92g
  • Fat
    27g
  • Protein
    45g
  • Sodium
    1707mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with jasmine 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.

  • Step 2 - Prepare the Ingredients
    2

    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 pepper.

  • Step 3 - Sear the Pineapple
    3

    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.

  • Step 4 - Cook the Chicken
    4

    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 slice into ½" slices.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with chicken, slaw, and pineapple rings. Drizzle chicken with teriyaki glaze and garnish with red pepper flakes (to taste) and reserved green onions. Bon appétit!