Meal Kit

Huli Huli Chicken Rice Bowl

with charred pineapple

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

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

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.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 5.47 oz. Long Grain White Rice
  • 4 Pineapple Slices
  • 4 oz. Slaw Mix
  • 1 Lime
  • Info
    2 fl. oz. Teriyaki Glaze
  • 2 Green Onions
  • Info
    0.84 oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes

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
    760
  • Carbohydrates
    91g
  • Fat
    24g
  • Protein
    42g
  • Sodium
    1650mg

Recipe Steps

You Will Need

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

Before You Cook

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

Customize It Instructions

  • If using sirloin steaks, follow same instructions as chicken in Steps 2 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using NY strip steaks, follow same instructions as chicken in Steps 2 and 4, cooking until browned and steaks reach desired doneness, 7-10 minutes per side for medium/medium well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Rice

    Bring a small pot with rice and 11/4 cups water to a boil.

    Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and set aside covered.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions.

    Halve and juice lime.

    In a mixing bowl, 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.

  3. 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.

    Transfer pineapple rings to a plate. Reserve pan; no need to wipe clean.

  4. 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 browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Rest chicken, 3 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, cutting chicken into 1/2" slices, if desired, and 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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