Meal Kit
Hawaiian BBQ Chicken Sandwich
with miso roasted potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 16 oz. Chicken Thighs
- 1 Russet Potatoes
- 6 fl. oz. Pineapple Juice
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2 Buns
- 3 oz. Frozen Pineapple
- 2 Green Onion
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1 Tbsp. White Miso Paste
- 1 Tbsp. Chopped Ginger
- 2 Garlic Clove
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½ fl. oz. Soy Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KpmgP6
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Calories780
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Carbohydrates85g
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Net Carbs81g
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Fat26g
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Protein54g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Potatoes
Cut potato into twelve wedges. Place on prepared baking sheet and toss to coat with 1 Tbsp. olive oil, miso, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer and roast until tender and browned, 15-18 minutes, flipping once halfway through. While potatoes roast, prepare ingredients.
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2 Prepare the Ingredients
Trim and very thinly slice green onions on a sharp angle. Mince garlic. Mince pineapple chunks. Pat chicken thighs dry, and season both sides with a pinch of salt and 1/4 tsp. pepper.
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3 Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 3-4 minutes per side. Transfer chicken to a mixing bowl and cover at least 5 minutes. Reserve pan; no need to wipe clean.
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4 Make the Sauce
Return pan used to sear chicken to medium-high heat. Add pineapple juice, garlic, ginger, and soy sauce to hot pan. Bring to a boil and keep boiling until liquid reduces to a consistency that clings to the back of a spoon, 5-7 minutes.
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5 Finish the Chicken
Shred chicken and return chicken and accumulated juices to pan with sauce. Stir in pineapple and bring to a boil. Remove from burner. Place buns directly on oven rack until lightly toasted, 2-4 minutes.
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6 Finish the Dish
Place chicken on bottom bun. Top with green onions to taste and top bun.
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