Hawaiian BBQ Chicken Sandwich

with miso roasted potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Russet Potatoes
  • Info
    1 Tbsp. Miso Paste
  • 2 Garlic Clove
  • 3 oz. Frozen Pineapple
  • 2 Green Onion
  • 16 oz. Chicken Thighs
  • 6 fl. oz. Pineapple Juice
  • 1 Tbsp. Chopped Ginger
  • Info
    ½ fl. oz. Soy Sauce
  • Info
    2 Buns

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.

  • Nutrition (per serving)

  • Calories
    838
  • Carbohydrates
    78g
  • Fat
    36g
  • Protein
    54g
  • Sodium
    1670mg

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

  • 1

    Roast the Potatoes

    Cut potato into twelve wedges. Place on prepared baking sheet and toss to coat with 1 Tbsp. olive oil, miso, ¼ tsp. salt, and ¼ 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.

  • 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 ¼ tsp. pepper.

  • 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.

  • 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.

  • 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.

  • 6

    Finish the Dish

    Place chicken on bottom bun. Top with green onions to taste and top bun.

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