Huli Huli Chicken Thighs with Steamed Cabbage

Name: Huli Huli Chicken Thighs with Steamed Cabbage
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1.5 pound chicken thighs; 0.25 cup pineapple juice; 0.25 cup soy sauce; 2 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 teaspoon fresh ginger (grated); 1 clove garlic (minced); 1 tablespoon olive oil; 1 cup jasmine rice (uncooked); 2 cup water; 0.25 teaspoon salt; 0.5 head green cabbage (sliced into 1-inch strips); 1 tablespoon fresh cilantro (chopped, for garnish)

Flavorful chicken thighs glazed with a tangy, sweet Huli Huli sauce, served with simple steamed cabbage and jasmine rice for a wholesome Hawaiian meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Hawaiian
Difficulty: Easy
Cost: $2.54/serving

Dietary

Egg-Free
Dairy-Free
Nut-Free
High-Protein
Low-Fat

Ingredients

1.5 pound chicken thighs
0.25 cup pineapple juice
0.25 cup soy sauce
2 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon fresh ginger (grated)
1 clove garlic (minced)
1 tablespoon olive oil
1 cup jasmine rice (uncooked)
2 cup water
0.25 teaspoon salt
0.5 head green cabbage (sliced into 1-inch strips)
1 tablespoon fresh cilantro (chopped, for garnish)

Instructions

First, prepare the jasmine rice. In a medium saucepan, combine the jasmine rice, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While the rice cooks, prepare the Huli Huli sauce. In a small bowl, whisk together the pineapple juice, soy sauce, brown sugar, rice vinegar, grated fresh ginger, and minced garlic.
Pat the chicken thighs dry. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, or until browned and cooked through.
Once chicken is cooked, pour the Huli Huli sauce into the skillet with the chicken. Bring to a simmer and cook for 2-3 minutes, turning chicken to coat, until the sauce has thickened and glazed the chicken.
While the sauce glazes, steam the sliced green cabbage. Place cabbage in a steamer basket over boiling water and steam for 5-7 minutes, until tender-crisp.
Serve the Huli Huli chicken thighs immediately with the jasmine rice and steamed green cabbage. Garnish with chopped fresh cilantro, if desired.

Notes

For best flavor, you can let the chicken marinate in half of the Huli Huli sauce for 15-30 minutes before cooking, if time permits.

Nutrition (per serving)

Calories: 478
Protein: 40.4 g
Carbohydrates: 57.6 g
Fat: 12.6 g
Fiber: 3.4 g
Sodium: 1330 mg
Saturated Fat: 2.8 g
Sugar: 14.1 g
Cholesterol: 144 mg