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Hawaiian BBQ Chicken with Pineapple

& Mashed Blue Potatoes

Cooking time

35 minutes


2 / 4


753 /serving

Our culinary pursuits have us travelling all across the globe and for this dish we are heading way out west to picturesque Hawaii. Inspired by the use of fresh fruit in savoury cuisine we have incorporated juicy pineapple into our chicken masterpiece. If that wasn’t impressive enough, we are presenting you with a mash of blue fleshed potatoes; a tuber variety as delicious as it is spectacular. Hold onto your hats because this dish will absolutely blow you away!

We will send you:

  • 4 Chicken thighs
  • 1 Lime
  • 1 Green bell pepper
  • 115g Pineapple
  • 1 Bunch of chives
  • 450g Blue potatoes
  • 15ml Sriracha
  • 14g Honey
  • 60ml BBQ sauce
  • 30ml Pineapple juice
  • You will need:

    Medium pot
    Large pan (high-sided)
    Olive oil
    4(8) tbsp Butter
    Salt & pepper
    Total Fat
    19 g
    Saturated Fat
    8 g
    850 mg
    Total Carbs
    111 g
    37 g
    38 g
    7 g
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    Mise en place
    Bring a medium pot of salted water to a boil. Juice the lime. Core and medium dice the bell pepper. Finely chop the chives. In a small bowl combine the BBQ sauce, pineapple juice, lime juice.
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    Cook and mash the potatoes
    Cut the potatoes into bite size pieces and add them to the pot of boiling water. Cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving ½ cup of the cooking water (double for 4 portions), drain the potatoes thoroughly and return to the pot. Off the heat, add 2 tbsp of butter (double for 4 portions), and a drizzle of olive oil. Using a fork, mash to your desired consistency (add the reserved cooking water as necessary); season with S&P to taste. Set aside in a warm spot.
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    Brown the chicken
    While the potatoes cook, in a large, high-sided pan, heat a thin layer of olive oil on medium-high. Pat the chicken dry with paper towel. Add the chicken and cook, 3 to 5 minutes on the first side, until nicely browned. Flip add ½ the sauce to the pan and cook 1 to 2 minutes, until lightly browned on the second side.Transfer to a dish and set aside in a warm spot, leaving any browned bits (or fonds) and sauce in the pan.
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    Make the honey butter
    While the chicken cooks, in a small bowl combine the honey and 2 tbs of butter (double for 4 portions). For a spicy alternative add the sriracha sauce to the honey-butter.
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    Cook the bell pepper & pineapple
    Return the pan to the heat and add the pineapple, bell pepper. Cook, stirring occasionally, 4 to 6 minutes, until beginning to soften. Add the remaining sauce and cook, stirring frequently, 1 to 2 minutes, until cooked through and coated with the sauce; season with S&P to taste.
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    Finish the chicken & serve
    Return the browned chicken to the pan or vegetables; stir well to combine. Reduce the heat and cook, brushing the chicken with the honey butter, 2 to 4 minutes, until chicken is cooked through. Divide the mashed potatoes between your plates top with the chicken, bell pepper and pineapple. Garnish with chives. Bon appétit!