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Hawaiian BBQ Chicken with Cucumber/Radish Salad over Pineapple Rice

Hawaiian BBQ Chicken with Cucumber/Radish Salad over Pineapple Rice

Yield 4 servings
Prep time
5 Min
Cook time
20 Min
Total time
25 Min
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Ingredients

Main Day Prep Items/Reused Components

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a sheet pan with parchment paper. Place the Marinaded Hawaiian Chicken on the parchment paper. Add a little extra marinade on top of the chicken. Cook for 17-20 minutes, until the interior reaches 165 degrees F. Remove and let sit for 5 minutes. Reserve 4 thighs for Chinese Ginger Miso Chicken Salad.
  3. While cooking, slice the radishes into roughly the same size as the cucumbers, and add to the cucumber salad.
  4. On your dishes, add the pineapple rice, Hawaiian chicken, and cucumber and radish salad. Serve with avocado and Green onions. Drizzle with Ginger Tahini Sauce.

Notes

Components to Save:

4 thighs for Chinese Ginger Miso Chicken Salad

Nutrition Facts

Calories

681.7

Fat

32.15 g

Sat. Fat

8.31 g

Carbs

43.56 g

Fiber

5.24 g

Net carbs

35.56 g

Sugar

12.94 g

Protein

59.56 g

Sodium

650.03 mg

Cholesterol

307 mg
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