Huli-Huli Grilled Chicken Sandwich with Mixed Vegetables
easy prep & grill bag included
Prep & Cook Time:20-30 min.
Cook Within:5 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
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
Before You Cook
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
Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place vegetable medley, seasoning blend, 2 tsp. olive oil, and a pinch of pepper in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Combine slaw mix and dressing in a mixing bowl.
Season chicken on both sides with a pinch of pepper. Drizzle with 1 tsp. olive oil.
Grill the Meal
Place grill bag on hot grill and cook until vegetables are tender, 15-18 minutes.
While grill bag cooks, place chicken on hot grill and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Place pineapple on hot grill and grill until slightly charred, 1-2 minutes per side.
Separate brioche bun halves. Place buns, cut-side down, on hot grill and toast, 30-60 seconds.
Finish the Dish
Carefully, open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, placing chicken on bottom bun and topping with teriyaki glaze, pineapple, slaw, red pepper flakes (to taste), and top bun. Bon appétit!
For a Rainy Day...
If cooking indoors, pat chicken dry, and season with a pinch of salt and pepper. Thoroughly rinse any fresh produce and pat dry. In a mixing bowl, combine slaw and dressing. Set aside. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve. While chicken cooks, place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add vegetable medley, seasoning blend, and a pinch of pepper to hot pan and stir occasionally until tender, 8-10 minutes. While vegetable medley cooks, return pan used to cook chicken to medium heat. Separate brioche buns and add to hot pan, cut side down. Toast, 1-2 minutes. Remove buns from pan and keep over medium heat. Add pineapple and cook until lightly charred, 1-2 minutes per side. Remove from burner. Follow same plating instructions.
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