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
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
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!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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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