Meal Kit

Hawaiian BBQ Chicken Thigh Mini Flatbreads

with pineapple and cheddar-jack cheese

Prep & Cook Time: 30-40 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

Hawaiian food isn't just pork and poke; there's also infamous pizza, probably more famous on the mainland than on any of the islands. It's controversial, for sure, but utterly delicious; with pineapple and BBQ sauce, there's plenty of sweet to coat these flatbreads, plus some red pepper flakes to add some heat. One bite and you'll be saying “Mahalo!” to the fiftieth state for inventing this. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 14 oz. Diced Chicken Thighs
  • Info
    4 Mini Naan Flatbreads
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • 3 oz. Pineapple Chunks
  • 3 oz. BBQ Sauce
  • 1 Shallot
  • 2 Green Onions
  • ¼ oz. Cilantro
  • ¼ tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

Customize It Instructions

  • If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken thighs.

  • If using steak strips, separate into individual strips and pat dry. Follow same instruction as diced chicken thighs in Step 3, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes

  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions.

    Stem and coarsely chop cilantro.

    Coarsely chop pineapple.

    Peel and mince shallot.

    Pat diced chicken thighs dry.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add chicken to hot pan and cook undisturbed until browned, 3-4 minutes.

    Then stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.

    Remove from burner and stir in BBQ sauce.

  3. 3

    Assemble the Pizzas

    Place flatbreads on prepared baking sheet, flat side up.

    Top evenly with cheese, shallot, pineapple, and chicken. Spoon any remaining BBQ sauce from pan onto pizzas.

  4. 4

    Bake the Pizzas

    Bake in hot oven until cheese is melted and edges are brown and crispy, 7-10 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing pizzas with green onions, cilantro (to taste), and red pepper flakes (to taste). Bon appétit!

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