Pan method — keeps the glaze caramelized and gives the rice that light wok-style texture.
Huli Huli Chicken with Brown Rice and Asian Pickled Salad
Meal credits 1
Keto Option Available
A Hawaii classic — juicy grilled chicken glazed in sweet and smoky huli huli sauce, served with hearty brown rice and a refreshing Asian pickled salad for that perfect island balance.
Ingredients
Farm raised chicken, seasoning, organic bbq sauce, garlic, green onions, coconut aminos, thai peppers, pineapple juice, organic extra virgin olive oil, brown rice, organic chicken stock, ginger, onion, carrot, radish, cabbage, honey & rice vinegar.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 602 | 376 |
| Fat | Grams | 19 | 17 |
| Carb | Grams | 56 | 10 |
| Protein | Grams | 45 | 41 |
Heating Instructions
Add the pickled salad after heating for freshness. Drizzle extra huli huli sauce or a squeeze of lime for that sweet-tangy island kick.
Remove pickled salad first. Heat chicken and rice 2½–3½ minutes on medium-high, covered or vented. Stir rice halfway for even heating. Add pickled salad chilled or room temp.
Remove pickled salad. Preheat to 370°F. Heat chicken and rice 5–6 minutes until hot. Serve with cold pickled salad for contrast.
Remove pickled salad. Preheat to 375°F. Place chicken and rice in an oven-safe dish, cover with foil, heat 12–14 minutes until hot throughout.
Remove pickled salad. Heat 1 tsp oil in a pan on medium. Add chicken and rice, sauté 3–4 minutes, stirring gently. Serve with chilled pickled salad.