Pineapple BBQ pulled chicken sandwiches with sweet potato fries

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pineapple BBQ pulled chicken sandwiches with sweet potato fries

Pineapple BBQ pulled chicken sandwiches with sweet potato fries

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 810 Calories/Serving

Craving barbecue? This meaty sandwich will hit the spot. Our healthy spin features pulled chicken tossed with a sweet and tangy pineapple BBQ sauce plus a side of antioxidant-rich sweet potato fries.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic sweet potato
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • Sunbasket quick-pickle brine (apple cider vinegar - honey)
  • Chicken options:
  • 2 boneless skinless chicken thighs (about 6 ounces each)
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • Sunbasket pineapple BBQ blend (pineapple - tomato paste - maple syrup - apple cider vinegar - coconut aminos - garlic - kosher salt - black pepper)
  • 2 pretzel buns
  • Sunbasket lemon aioli (mayo - lemon juice - garlic)

Nutrition per serving

Calories 810, Total Fat 33g (42% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 860mg (37% DV), Total Carb. 96g (35% DV), Fiber 9g (32% DV), Total Sugars 24g (Incl. 15g Added Sugars, 30% DV), Protein 33g
Contains: Eggs, Tree Nuts (coconut), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Roast the sweet potato fries

Heat the oven to 450°F.

  • Scrub or peel the sweet potato. Cut the potato in half lengthwise, then cut each half lengthwise into ½-inch-thick slices.

On a sheet pan, drizzle the sweet potato with 1 to 2 tablespoons oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. 

While the sweet potato fries are roasting, prepare the cabbage and chicken. 


Make the quick-pickled cabbage

  • Cut away any core from the cabbage; thinly slice the cabbage.

In a medium sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the cabbage, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

Chef's Tip

If you prefer a saucier BBQ sauce, reserve some of the chicken poaching liquid in Step 3. When heating the shredded chicken and BBQ blend in the pot, add the reserved liquid, 1 tablespoon at a time, until the desired consistency is reached.