Meal Kit

Huli Huli Chicken Thighs

with jasmine rice and spicy beans

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Sesame, 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

Say, "Aloha," to island flavor with Hawaiian huli huli chicken. A sweet and savory marinade glazes and caramelizes on the chicken while it grills, and the aromatic jasmine rice provides a natural counterpoint to all this charred deliciousness. Invite some tender green beans to the party, and because you know best, decide just how much of fiery sambal you add. This is paradise on a plate.

In Your Box (serves 2)

  • 16 oz. Boneless Skinless Chicken Thighs
  • 6 oz. Green Beans
  • 6 fl. oz. Pineapple Juice
  • ¾ cup Jasmine Rice
  • 3 fl. oz. Ketchup
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • ½ oz. Light Brown Sugar
  • Info
    ½ fl. oz. Toasted Sesame Oil
  • 2 Garlic Cloves
  • 1 tsp. Chopped Ginger
  • 1 tsp. Sambal
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium 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
  1. 1

    Cook the Rice

    Add rice and 1 1/2 cups water to a small pot. Place over medium heat and bring to a simmer. Cover, reduce heat to low, and cook 18-20 minutes, or until rice is tender. Set aside.

  2. 2

    Make the Marinade

    Trim ends off green beans. Mince garlic. Place garlic, pineapple juice, ketchup, soy sauce, brown sugar, sesame oil, ginger, and 1/2 tsp. salt in a mixing bowl and whisk to thoroughly combine. Measure out 3/4 cup marinade in a separate bowl to baste chicken with during cooking (keep separate to avoid cross-contamination).

  3. 3

    Marinate the Chicken

    Rinse chicken thighs and pat dry. Place chicken in bowl with remaining marinade and marinate at least 10 minutes.

  4. 4

    Cook the Chicken

    Heat an outdoor grill or grill pan over medium heat. Coat grill with cooking spray. Cook chicken 10-14 minutes, turning occasionally (huli huli!), or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with reserved marinade during last minute of cooking to create a caramelized crust. Remove from grill and let cool. Remember: rested meat = juicier meat.

  5. 5

    Cook the Beans

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place green beans and 1/4 cup water in hot pan and cook 5-8 minutes, or until crisp-tender. Season with a pinch of salt and pepper. Add sambal (to taste - it's spicy!) and stir to coat.

  6. 6

    Plate the Dish

    Scoop a portion of rice onto a plate (molding with a bowl first if you want to be fancy). Arrange green beans next to rice and serve huli huli chicken in front.

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