Home Chef Huli Huli Chicken Rice Bowl

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  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 1 Lime
  • 4 oz. Slaw Mix
  • 0.84 oz. Mayonnaise
  • 13 oz. Boneless Skinless Chicken Breasts
  • 4 Pineapple Rings
  • 2 oz. Teriyaki Glaze
  • ¼ tsp. Red Pepper Flakes














Cook the Rice

Bring a small pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

Prepare the Ingredients

Trim and thinly slice green onions. Halve and juice lime. In a mixing bowl, thoroughly combine slaw mix, mayonnaise, 1 tsp. lime juice, 1 tsp. olive oil, green onions (reserve a pinch for garnish), and a pinch of saltand pepper. Refrigerate until plating. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Sear the Pineapple

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Pat pineapple rings dry, and add to hot pan. Cook until charred, 2-4 minutes per side. Remove pineapple rings to a plate. Reserve pan; no need to wipe clean.

Cook the Chicken

Return pan used to sear pineapple to medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Rest chicken 3 minutes, then cut into ½" slices.

Finish the Dish

Halve pineapple rings. Plate dish as pictured on front of card, topping rice with chicken, slaw, and pineapple. Drizzle chicken with teriyaki glaze and garnish with red pepper flakes (to taste) and remaining green onions. Bon appétit!


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