Pineapple-Glazed BBQ Chicken
with Sweet Potatoes & Creamy Kale Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Feel the power of pineapple! That’s the bright taste that brings just the right acidity to this tropical spread, which showcases grilled-to-tender chicken, wedges of roasted sweet potatoes dusted with smoky seasonings and a robust kale salad with a creamy dressing.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Sweet potatoes
- ½ Bunch of kale
- 1 Scallion
- 2 Celery stalks
- 30ml Pineapple juice
- 30ml Mayonnaise
- 30ml Soy sauce (low sodium)
- 30ml Pineapple chili sauce
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Eggs • Soy • Wheat
You will need:
Basting brush
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
4 g
Sodium
1130 mg
Total Carb
67 g
Sugars
19 g
Protein
43 g
Fibre
13 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 22 to 24 min., until browned and tender.
Grill the chicken
- Meanwhile, in a large bowl, combine the soy sauce, pineapple juice and pineapple chili sauce. Transfer ½ the sauce to a small bowl.
- Pat the chicken* dry; rub with the remaining spices, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, occasionally brushing with the small bowl of sauce, 4 to 6 min. per side, until cooked through.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- Thinly slice the celery crosswise on an angle.
- Thinly slice the scallion crosswise.
Make the salad
- To the large bowl of sauce, add the mayo; stir well.
- Add the kale and massage, 1 to 2 min., until softened.
- Add the celery, scallion and S&P; toss well.
Plate your dish
- Divide the sweet potatoes, chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
