Hawaiian BBQ Pineapple Chicken Bake

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Hawaiian BBQ Pineapple Chicken Bake
Category, ,
Yields4 Servings
 1 lb Chicken breast
 1 cup Fresh pineapple (chunks or slices)
 4 cups Broccoli
 4 cups Riced cauliflower*
 6 Cloves of garlic (minced)
 ½ cup Stubb's Original BBQ Sauce
 2 tbsp Coconut oil
 1 tbsp BBQ rub/seasoning
 Cooking spray
 Salt and pepper (to taste)
1

Preheat oven to 400 degrees. Place chicken in a sprayed baking dish and season with 2 teaspoons of BBQ rub. Spread sauce evenly over chicken and top with pineapple. Cover and bake for 30 minutes or until chicken is cooked throughout.

2

Heat 2 tablespoon of coconut oil in a skillet over medium heat. Sauté garlic for 2-3 minutes or until fragrant. Add broccoli and cook 5-7 minutes or until broccoli is slightly tender. Add riced cauliflower and cook for an additional 10-12 minutes, stirring occasionally, until cauliflower is slightly tender. Season vegetables with 1 teaspoon BBQ rub, salt, and pepper.

3

Each serving is 2 cups of sautéed vegetables with one piece of chicken and 1/4 cup pineapple. Equally drizzle remaining sauce from baking dish over each serving.

4

*To rice cauliflower, place cauliflower florets in blender and pulse 5-6 times until they resemble rice. Alternately, you can look for riced cauliflower or cauliflower crumbles at the store.

Notes
5

See the Leftover Hawaiian BBQ Pineapple Chicken Salad recipe in the Lunch Section of the meal plan to use leftovers.

Ingredients

 1 lb Chicken breast
 1 cup Fresh pineapple (chunks or slices)
 4 cups Broccoli
 4 cups Riced cauliflower*
 6 Cloves of garlic (minced)
 ½ cup Stubb's Original BBQ Sauce
 2 tbsp Coconut oil
 1 tbsp BBQ rub/seasoning
 Cooking spray
 Salt and pepper (to taste)

Directions

1

Preheat oven to 400 degrees. Place chicken in a sprayed baking dish and season with 2 teaspoons of BBQ rub. Spread sauce evenly over chicken and top with pineapple. Cover and bake for 30 minutes or until chicken is cooked throughout.

2

Heat 2 tablespoon of coconut oil in a skillet over medium heat. Sauté garlic for 2-3 minutes or until fragrant. Add broccoli and cook 5-7 minutes or until broccoli is slightly tender. Add riced cauliflower and cook for an additional 10-12 minutes, stirring occasionally, until cauliflower is slightly tender. Season vegetables with 1 teaspoon BBQ rub, salt, and pepper.

3

Each serving is 2 cups of sautéed vegetables with one piece of chicken and 1/4 cup pineapple. Equally drizzle remaining sauce from baking dish over each serving.

4

*To rice cauliflower, place cauliflower florets in blender and pulse 5-6 times until they resemble rice. Alternately, you can look for riced cauliflower or cauliflower crumbles at the store.

Notes
5

See the Leftover Hawaiian BBQ Pineapple Chicken Salad recipe in the Lunch Section of the meal plan to use leftovers.

Hawaiian BBQ Pineapple Chicken Bake

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