Huli huli chicken with pineapple-celery slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Huli huli chicken with pineapple-celery slaw

Dairy-Free, Family-Friendly, Gluten-Free

2 Servings, 540 Calories/Serving

25–40 Minutes

In Hawaiian, huli huli means “turn, turn.” Here, we marinate chicken in pineapple, ketchup, and our sweet teriyaki glaze, then “turn, turn” it in a hot pan for deep grilled flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup organic chopped pineapple
  • Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 1½ teaspoons ketchup
  • 1 organic lime
  • 2 organic celery ribs
  • 1 organic red onion
Chef's Tip
Make It Ahead
You can marinate the chicken the night before (Step 2). Cover and refrigerate the chicken and the coarsely chopped pineapple for the slaw separately overnight. When ready to serve, start the rice (Step 1) and proceed with the rest of the recipe (Steps 3 and 4).

Nutrition per serving

Calories: 540, Protein: 27g (54% DV), Fiber: 5g (20% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 1.5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 95mg (32% DV), Sodium: 490mg (20% DV), Carbohydrates: 86g (29% DV), Total Sugars: 25g, Added Sugars: 0g (0% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the chicken.

2

Marinate the chicken

  • Pat the chicken dry with a paper towel.
  • Measure ¾ cup [1½ cups] pineapple and coarsely chop; set aside for the slaw. Finely chop enough of the remaining pineapple to measure ¼ cup [½ cup] for the marinade.
In a medium bowl, stir together the chicken, finely chopped pineapple, teriyaki glaze, and ketchup and season with salt and pepper. Let stand while you prepare the slaw.

3

Make the pineapple-celery slaw

  • Zest the lime. Juice the lime into a medium bowl. [Zest and juice 1 lime; save the remaining lime for another use.]
  • Thinly slice the celery.
  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
To the bowl with the lime juice, add the celery, onion, coarsely chopped pineapple, and ½ teaspoon [1 tsp] lime zest and toss to coat. Season to taste with salt and pepper.

4

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Remove the chicken from the marinade, letting the excess drip back into the bowl. Add the chicken to the pan and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts.

Serve

Transfer the rice to individual bowls. Top with the huli huli chicken and pineapple-celery slaw and serve.
Kids Can!
  • Rinse the rice.
  • Measure the pineapple and onion.
  • Juice the lime.
  • Assemble the slaw.
  • Top the dish with the slaw.