Meal Prep – Hawaiian Chicken, Pineapple & Kale

Kale and chicken never looked this good. Try this meal combo and step up your meal prep game.


Hawaiian Huli Huli Chicken - My Body My Kitchen

Huli Huli (Hawaiian) Chicken

“Huli” is a Hawaiian term for  “turn”. Originally, huli-huli chicken was made on a grill with a spit and those watching the chicken being cooked would shout “huli” when the chicken was turned.
Prep Time 2 hrs
Cook Time 40 mins
Course Main Course
Cuisine Hawaiian
Servings 8


  • 2 1/2 Lbs Chicken Legs/Thighs skinless
  • Oil for Grilling
  • Slices of Fresh Pineapple optional


  • 1/2 Cup Pineapple Juice
  • 1/2 Cup Soy Sauce
  • 4 to 6 Cloves Garlic minced
  • 1 Tbsp Ginger grated
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Red Pepper Flakes
  • 1 Tbsp Thyme
  • Salt to taste

For Glaze

  • 1/4 Cup Ketchup
  • 1/4 Cup Honey


  • Combine the marinade ingredients in a bowl; set aside about 1/4 Cup of marinde. Combine the remainder of marinade with chicken in a bowl or freezer bag. Marinate for least one hour or overnight. Note: If you’re using fresh or unpasteurized pineapple juice do not marinate the chicken for more than a couple hours.
  • Combine the reserved marinade with the honey and ketchup; refrigerate. This will be your glaze.
  • Heat and grease grill. Remove chicken from marinade; shake off excess marinade. Place chicken on the grill; occasionally turn and baste chicken with glaze. Continue until the chicken is cooked through and the internal temperature is 165 F. At the same time, grill the pineapple.
  • Enjoy with your favorite sides like brown rice and vegetables.


Nutrition Info: 257 Cals, 9g Fats, 13g Carbs, 0g Fiber, 28g Protein
Keyword grill

Charred Kale with Mustard Seeds

An easy kale dish packed with a ton flavor with mustards, lemon and garlic
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Servings 6 Servings
Calories 174 kcal


  • 2 Lbs Kale
  • 4 Cloves Garlic
  • 1 1/2 Tsp Mustard Seeds
  • 1/4 Cup Olive Oil divided
  • 1/2 Lemon
  • Salt, Black Pepper & Red Pepper Flakes to taste


  • Remove stems and ribs from kale. Slice into strips.
  • Heat a portion of the oil over medium-high heat in a skillet. Add mustard seeds; wait until mustard seeds start popping then add shallots and garlic. Stir for about 1 minute.
  • Working in batches, add kale and stir every 3 to 5 minutes so that kale gets a decent char. Continue cooking and stirring until all the kale is wilted and charred. Remove kale from the skillet and place in a bowl. Add more oil to the skillet and another batch of kale; repeat process.
  • Season with lemon juice, salt, black pepper and red pepper flakes.


Nutrition Info per serving: 174 Cals, 10g Fat, 19g Carbs, 4g Dietary Fiber, 6g Protein
Keyword easy, vegan, vegetarian

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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