Huli-Huli Chicken Thigh & Rice Bowl with Pineapple and Lime Slaw

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 4 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 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 you!
A note about serious food allergies

Huli huli is a Hawaiian preparation involving roasting meat on a spit. We can't fit a spit in the box, but we can give you the sweet tangy flavors with slaw and charred pineapple. 'Ono!

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • 8 oz. Cooked Jasmine Rice
  • 1 Lime
  • Info
    1 oz. Mayonnaise
  • ¼ tsp. Red Pepper Flakes
  • 4 oz. Slaw Mix
  • Info
    2 oz. Teriyaki Glaze
  • 3 Pineapple Rings

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
    698
  • Carbohydrates
    63g
  • Fat
    28g
  • Protein
    46g
  • Sodium
    1333mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Before You Cook

  • 1

    Char the Pineapple

    Pat pineapple rings dry and halve. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pineapple to hot pan and cook undisturbed until charred, 2-4 minutes per side. Remove pineapple to a plate. Keep pan over burner and reduce heat to medium.

  • 2

    Cook the Chicken

    Pat diced chicken dry, and season with a pinch of salt and pepper. If using chicken breasts pat dry and, on a separate cutting board, cut into a 1" dice. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using chicken breasts, follow same instructions. Remove from burner and stir in teriyaki glaze. While chicken cooks, make slaw.

  • 3

    Make the Slaw

    Halve lime lengthwise. Cut one half into wedges and juice the other half. In a mixing bowl, combine slaw mix, mayonnaise, 1 tsp. olive oil, 1 tsp. lime juice, and a pinch of salt and pepper.

  • 4

    Warm Rice and Finish Dish

    For best results, pierce jasmine rice bag a few times with a knife, then break up rice inside the bag. Mix jasmine rice with 1 Tbsp. water in a microwave safe bowl. Cover with a damp paper towel. Microwave until warm, 2 minutes, stirring once halfway through. Plate dish as pictured on front of card, topping rice with chicken, pineapple, and slaw. Garnish with red pepper flakes (to taste) and squeeze lime wedges over to taste. Bon appétit!

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