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BBQ Chicken Bowls With Honeyglow® Pineapple Slaw

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Yield:

4 servings

Prep Time:

25 minutes

Cook Time:

25 minutes

Calories Per Serving:

520

Ingredients:

  • 4 Boneless Skinless Chicken Thighs
  • 1 1/2 cups Del Monte® Honeyglow® Pineapple, finely diced
  • 1/4 cup Prepared Barbecue Sauce, plus more for serving
  • 1 1/2 cups Golden Quinoa
  • 1/2 tsp. Fine Sea Salt
  • 4 cups Shredded Green Cabbage
  • 1 - 2 Jalapeño Peppers, seeded and cut into matchsticks
  • 1/2 cup Coarsely Chopped Cilantro
  • 3 tbsp. Fresh Lime Juice
  • 1/4 tsp. Black Pepper
  • 2 tbsp. Olive Oil

Instructions:

  1. Preheat oven to 425℉. Line a large sheet pan with parchment paper or foil.
  2. Place chicken thighs on sheet pan and brush liberally all over with barbecue sauce.
  3. Bake chicken until the internal temperature reaches 175℉, about 25 minutes.
  4. While chicken cooks, prepare the quinoa. In a medium saucepan combine quinoa, salt, and 2¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer very gently for 12 minutes. Take off the heat and let sit, covered, for 5 minutes.
  5. While the quinoa cooks, make the slaw. In a large bowl toss to combine cabbage, pineapple, cilantro, jalapeño, lime juice, olive oil, salt, and pepper.

Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 520 Calories from Fat
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1.5g 8%
Trans Fat 0g 0%
Cholesterol 70mg 23%
Sodium 860mg 37%
Total Carbohydrate 69g 25%
Dietary Fiber 8g 29%
Sugars 15g
Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Instructions:

  1. Preheat oven to 425℉. Line a large sheet pan with parchment paper or foil.
  2. Place chicken thighs on sheet pan and brush liberally all over with barbecue sauce.
  3. Bake chicken until the internal temperature reaches 175℉, about 25 minutes.
  4. While chicken cooks, prepare the quinoa. In a medium saucepan combine quinoa, salt, and 2¼ cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer very gently for 12 minutes. Take off the heat and let sit, covered, for 5 minutes.
  5. While the quinoa cooks, make the slaw. In a large bowl toss to combine cabbage, pineapple, cilantro, jalapeño, lime juice, olive oil, salt, and pepper.

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