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Recipe by Nick DiGiovanni - Pineapple Salsa Bowl with Sticky Huli Huli Chicken

Recipe by Nick DiGiovanni - Pineapple Salsa Bowl with Sticky Huli Huli Chicken

Nick DiGiovanni's take on a tropical classic starts with one secret weapon: Fresh Express® Zesty Hawaiian Crunch Salad Kit. Layered with juicy pineapple salsa and sticky huli huli glazed chicken, then served right in the pineapple itself - this is the recipe that turns an ordinary night into something worth talking about.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

Pineapple Crunch Salsa

Sticky Huli Huli Chicken

  • 1½ lbs boneless skinless chicken thighs
  • ½ cup pineapple juice
  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp sesame oil

Garnish

  • Extra cilantro
  • Lime wedges
  • Optional: sliced green onions

Instructions
 

Prepare the Pineapple Bowl

  • Slice the pineapple in half lengthwise, keeping the leafy crown attached.
  • Carefully hollow out both halves.
  • Dice the pineapple flesh into small chunks.
  • Set the pineapple shells aside for serving.

Make the Pineapple Crunch Salsa

  • Open the Fresh Express® Zesty Hawaiian Crunch Salad Kit.
  • Reserve the dressing packet.
  • Roughly chop the salad mix and dried pineapple, leave the macadamia nuts whole.
  • In a large bowl combine:
    - Chopped salad mix
    - Fresh diced pineapple
    - Red pepper
    - Red onion
    - Jalapeño
    - Cilantro
  • Toss with the included Hawaiian-style dressing and lime juice.

Make the Huli Huli Chicken

  • Whisk together all marinade ingredients.
  • Reserve ½ cup for glazing.
  • Marinate chicken for at least 30 minutes.
  • Grill over medium-high heat for 6 minutes per side. Brush repeatedly with reserved glaze.
  • Rest for 5 minutes, then slice into bite-sized pieces.

Build the Bowl

  • Fill each pineapple shell with a generous mound of Pineapple Crunch Salsa.
  • Top with sticky sliced Huli Huli chicken.
  • Sprinkle it with the reserved macadamia nuts, extra cilantro, and green onions.
  • Finish with fresh lime.