- 2 pounds of boneless, skinless chicken tenders (see note)
- 6 ounce can pineapple juice
- 7 pitted dates
- ½ cup chopped onion
- ¼ cup apple cider vinegar
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 3 cloves garlic
- 1 tablespoon dijon mustard
- 1 teaspoon dry mustard powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼–½ teaspoon red pepper flake
- 1 cup ketchup (preferably a minimally sweetened brand like Sir Kensington’s)
- 5 – 6 small sweet potatoes
For the Coleslaw
- 4 – 5 cups thinly sliced cabbage (or bag of coleslaw mix)
- ¼ cup mayo
- ¼ cup plain yogurt
- ¼ cup olive oil
- 1 tablespoon white vinegar
- 1 jalapeno, ribs and seeds removed for less spice
- 1 clove garlic
- ¼ cup fresh parsley
- ¼ cup fresh chives
- ½ teaspoon dried dill
- Kosher salt and fresh ground black pepper
- 1 – 2 tablespoons water, optional to thin dressing if needed
For serving: shredded cheese (sharp white cheddar cheese, Monterey jack, pepper jack, etc), diced avocado, crushed kettle potato chips