Teriyaki Pulled Chicken Sandwich

with charred pineapple rings and potato wedges

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Potato Buns
  • 12 oz. Yukon Potatoes
  • 2 Pineapple Rings
  • 1 fl. oz. Sweet Chili Sauce
  • 1 tsp. Blackening Seasoning
  • 1 Red Bell Pepper
  • Info
    1 fl. oz. Teriyaki Glaze

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
    705
  • Carbohydrates
    92g
  • Fat
    14g
  • Protein
    49g
  • Sodium
    1896mg

Recipe Steps

  • 1

    Prep

    Slice peppers thin large dice yukons

  • 2

    Roast Potatoes

    In a bowl, combine yukons with the seasoning and 1 tsp olive oil. Transfer to a prepared sheet pan and roast in a 425 oven for 18-20 minutes.

  • 3

    Cook Chicken

    Pat chicken breasts dry. Season with ¼ tsp salt and a pinch of pepper. Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until lightly browned, 2-3 minutes. Flip chicken and reduce heat to medium-low. Add ¼ cup water, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-11 minutes. Transfer to a mixing bowl and cover with plastic wrap. Set aside at least 5 minutes. Wipe pan clean and reserve.

  • 4

    Char Pineapple and Sauce The Chicken

    Shred cooled chickeninto bite-sized pieces. Alternatively, coarsely chop chicken. In the same pan over high heat, add the pineapple rings and char on both sides. Set aside. Reduce heat to medium high In the same pan, add 1 tsp olive oil and cook peppers until softened, 4-5 minutes. Add chicken and 2 sauces. Stir to combine.

  • 5

    Finish The Dish

    FTK

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