Huli Huli Chicken & Pineapple Rice
Sweet-savory Hawaiian-style chicken thighs over pineapple-jasmine rice. 52g of protein per serving, prep-friendly, and weeknight-fast.
Cal
477
Protein
52g
Carbs
34g
Fat
12g
Per serving · 1 serving
Method
- 01For the marinade, combine all the ingredients and mix thoroughly. Add the chicken and let sit for 2 hours or overnight in the fridge.
- 02When ready, cook the chicken on a grill over medium heat until the internal temperature hits 180 degrees, about 10 minutes. Remove from grill and rest.
- 03While the chicken rests, start the rice. Add the coconut oil to a wok or large skillet over medium-high heat. Add rice, pineapple, and frozen carrots and peas. Mix well and cook until the rice starts to brown and the carrots are soft, about 8 minutes.
- 04Into 5 meal prep containers, evenly distribute the chicken and rice. Store up to 3 days in the fridge and reheat in the microwave to eat.
Keep cooking.
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- Pro
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- Carb
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