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Pineapple BBQ Chicken.
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This is my favorite of the all of the recipes that I have developed recently. It’s simple, has good flavor, and it doesn’t take all that long to cook. I’ve had a couple of people ask me of recent how I find time to meal prep. Obviously I make it a priority in my life considering I have this page dedicated to meal prepping, but even before I started this page I still meal prepped. It’s a question that makes no sense to me unless you truly have every hour of your weeks filled, which 99.9% of you don’t. You can take 1-2 hours of your week to prep some meals if you really wanted to. Many of you probably spend a few hours scrolling through your phone each day anyway, cut that out. Meal prepping saves time in the long run as well. You can cook once a week or you can cook everyday. Obviously one time per week will be a bit more time effective. Even if you were to eat takeout every meal, it still may be more time efficient because you still have to go to the restaurant and pick up the food, drive back home, etc. Unless of course you just Postmates every meal, then I may concede defeat. .
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I like to use fresh pineapple in this meal when I can but sometimes that’s just not an option because it’s out of season. Frozen is my 2nd choice followed by canned as a last resort. The broccoli is frozen and chopped as well, it makes it much easier to prep. With the frozen stuff, you can just dump it right into your containers. You don’t have to cut it up and steam it or anything, it’s already good to go. .
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INGREDIENTS
- 2 ½ lbs (1135 g) boneless skinless chicken thighs
- ¼ cup (60 g) Vinegar based BBQ sauce I use the brand Gates
- 2 large (750 g) sweet potatoes
- 2 ½ cups (280 g) frozen broccoli I use the chopped broccoli for ease.
- 3 cups (420 g) pineapple fresh or frozen
- 2 tbsp (30 ml) olive oil
INSTRUCTIONS
FOR THE POTATOES
- Preheat the oven to 425°F.
- Chop the potatoes into a medium dice. Coat in olive oil and roast for 20 minutes, flipping halfway through. Cook until you’ve reached you’re desired doneness.
FOR THE CHICKEN
- Heat a grill pan or skillet over medium high heat. Lightly coat the chicken thighs in a bit of olive oil and cook for a few minutes on each side.
- Cut it into one inch pieces and put it back in the pan. Add ¼ cup of BBQ sauce and stir.
- Cook the broccoli in the microwave until it is no longer frozen, drain any excess water.
PLATING
- This recipe makes 5 servings. Divide your ingredients evenly 5 ways. The pineapple doesn’t need to be cooked.
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