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BBQ Chicken Bowls with Honeyglow® Pineapple Slaw

4 servings Prep Time: 25 minutes Cook Time: 25 minutes
  • 4 boneless skinless chicken thighs
  • ¼ cup prepared barbecue sauce, plus more for serving
  • 1½ cups golden quinoa
  • ½ teaspoon fine sea salt
  • 4 cups green cabbage, shredded
  • 1½ cups Del Monte Honeyglow® Pineapple, finely diced
  • ½ cup cilantro, coarsely chopped
  • 1-2 jalapeño peppers, seeded and cut into matchsticks
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  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, Honeyglow® pineapple, cilantro, jalapeño, lime juice, olive oil, salt, and pepper.
  6. Once chicken is cooked, transfer to a cutting board and shred with 2 forks. Drizzle with a little more barbecue sauce to taste.
  7. To serve, divide quinoa among 4 bowls. Top with slaw and shredded chicken. Serve with extra barbecue sauce for drizzling.