Hawaiian-inspired Huli Huli Chicken

Name: Hawaiian-inspired Huli Huli Chicken with Coconut Cauliflower Rice and Cucumber Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Piece of Small red chilli; 10 Grams of Corn starch; 10 Grams of Ginger garlic paste; 15 ML of Apple cider vinegar; 10 ML of Soy sauce; 40 Grams of Barbecue sauce; 5 Grams of Brown sugar; 16 Grams of Ketchup; 180 ML of Pineapple juice; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 15 Grams of Desiccated coconut; 1 Tsp of Salt; 1 Piece of Cucumber; 40 Grams of Spring onion; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Tsp of Salt

with Coconut Cauliflower Rice and Cucumber Salad

A dish packed with tropical freshness and flavours with a pineapple-BBQ kick!

182 Reviews

Cals 449 · Prot 54 · Carbs 48 · Fat 5

Low Carb

Calorie Smart

30 min

Hawaiian-inspired Huli Huli Chicken with Coconut Cauliflower Rice and Cucumber Salad

A dish packed with tropical freshness and flavours with a pineapple-BBQ kick!

182 Reviews

Cals 449 · Prot 54 · Carbs 48 · Fat 5

Low Carb

Calorie Smart

Ingredients

Chicken

Chicken breast

400 Grams

Small red chilli

1 Piece

Corn starch

10 Grams

Ginger garlic paste

10 Grams

Apple cider vinegar

15 ML

Soy sauce 9*10*11*

10 ML

Barbecue sauce 11*13*

40 Grams

Brown sugar

5 Grams

Ketchup

16 Grams

Pineapple juice

180 ML

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Coconut rice

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Desiccated coconut

15 Grams

Salt

0.5 Tsp

Salad

Cucumber

1 Piece

Spring onion

40 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Salt

0.5 Tsp

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1876 / 449
Fats (g)	5.1
of which saturated (g)	1.7
Carbohydrates (g)	48
of which sugars (g)	31.4
Fibers (g)	7.5
Proteins (g)	54.1
Salt (g)	2.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Chop each chicken breast in 2-3 pieces.
Chop the cucumber into small cubes.
Trim and slice the spring onions.
Thinly slice the red chilli.
Pick and finely chop the coriander leaves.

Tip! Sensitive to spice? Deseed the red chilli and use only a small amount.

2 Prep

Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
In a bowl, combine 1 tsp of corn starch, the soy sauce, apple cider vinegar, ginger garlic paste, brown sugar, ketchup, barbecue sauce and 180 ml pineapple juice.
Set aside.

3 Grill chicken

Heat a large grill pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken with a pinch of salt.
Grill for 5-7 minutes or until chicken is charred and develops some grill marks.
Add the sauce and the red chilli (spicy!).
Cook for 2-4 min further or until the chicken is cooked through and the sauce becomes sticky.

Tip! To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready.

4 Make salad

Meanwhile, slice the lime into wedges.
In a large bowl, combine the cucumber, coriander, spring onion, a squeeze of lime juice (reserve some for garnish) and a pinch of salt to taste.