Aloha! Hailing from Hawaii, huli huli is a cooking method that involved 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.
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.
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.
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, 2-3 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 slice into ½" slices.
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!