Hawaiian Chicken with Pineapple, Lavender Rice and Wilted Spinach, Bok Choy & Kale with Carrots & Parsnips

I had a whole chicken in the freezer, so I took it out a few days ago.
Today I "fabricated" it, which is culinary school terms for
cutting it up.  After I fabricated it, I placed it in ziplock bag
with pineapple chunks and a store bought "hawaiian marinade".
I let this sit all day in the fridge.

For the starch, I choose to make lavender rice.

For the vegetable I wanted to make some wilted spinach.  The cool thing
is that we also had some bok choy and some kale.  So of course, I
combined them and added some extras.

This included carrots, parsnips, bok choy stems
and garlic.

I put the marinated chicken parts on the barbecue and grilled it.
Then I plated with the culinary traditional white/dark meat mix
with a mound of rice and the wilted greens around the edge.
The chicken was very flavorful and juicy and the rice had a great
lavender flavor to it.  I used apple cider vinegar to cook
the greens and it was nice to have the different textures of the veggies.

Overall, this meal was healthy and full of flavor.
I only used the pineapple in the marinade and since
it was with the raw chicken, I discarded it.
The flavor was present and might have been too much
if added to the dish.

Best thing is that I have leftovers for lunch as I start a new
long-term freelance gig!
Woo Hoo!

The son said that the father feed the flock, well!


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