with toasted coconut flakes and sesame-ginger dressing
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Aloha! What's it like traveling over a thousand miles without leaving your kitchen? The sweet tang of pineapple mixed with teriyaki glazes the chicken in huli huli greatness. The chicken is added to a crisp ginger and sesame salad with arugula, carrots, and shallot. Topped with toasted coconut, you'll feel the sand between your toes and hear the crash of the waves with minimal fuss and maximum taste.
Break apart any clumps of coconut flakes. Peel carrot, and using peeler, shave into long ribbons. Discard top. Peel and slice shallot into ¼” rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Toast Coconut and Sear Chicken
Place coconut flakes in a medium non-stick pan over medium heat. Cook, stirring constantly, until coconut is fragrant and lightly browned, 3-4 minutes. Remove coconut to a plate. Return pan to medium-high heat and add 2 tsp. olive oil. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes.
Glaze the Chicken
Flip chicken and add pineapple juice and teriyaki glaze to pan. Bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to a clean cutting board and rest at least 5 minutes. While chicken rests, reduce glaze.
Reduce the Glaze
Return pan with sauce to a simmer. Cook, stirring occasionally, until a sticky glaze forms, 2-3 minutes. Remove pan from burner. Cut chicken into ½" slices and stir into glaze.
Make the Dressing
In a large mixing bowl, combine seasoned rice vinegar, sesame oil, ginger, and a pinch of salt and pepper. Toss in arugula, carrots, and shallots (to taste).
Plate the Dish
Place a serving of salad on a plate. Top with sliced chicken and garnish with toasted coconut.