HAWAIIAN BARBECUE CHICKEN RECIPE RECIPES

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INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES RECIPE ...



Instant Pot Hawaiian Pulled Chicken Sandwiches Recipe ... image

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 20

1 1/2 pounds skinless, boneless chicken thighs
1 teaspoon chili powder
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small red onion, chopped
2 cloves garlic, minced
1/3 cup pineapple preserves
2 tablespoons plus 2 teaspoons yellow mustard
Pinch of cayenne pepper
1 teaspoon apple cider vinegar
6 hamburger buns, lightly toasted
1 14-ounce bag shredded coleslaw mix
1 red bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
2/3 cup unsweetened coconut flakes, toasted
1 scallion, thinly sliced
1/4 cup chopped fresh cilantro
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
Vegetable chips, for serving

Steps:

  • Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set an Instant Pot to saute at high heat. When the display indicates ?hot,? add the olive oil. Working in batches, add the chicken and cook, turning, until browned, about 3 minutes; transfer to a plate. Add the red onion and garlic to the pot and cook, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon, until the onion is tender, about 5 minutes. Cancel the saute setting.
  • Return the chicken to the pot. Whisk the pineapple preserves, 2 tablespoons mustard, the cayenne and 1 cup water in a small bowl; pour over the chicken and stir to combine. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 6 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Transfer the chicken to a plate and shred the meat into large chunks with 2 forks.
  • Set the cooker to saute at high heat. Bring the sauce to a simmer and cook until reduced by about half, about 8 minutes. Return the chicken to the pot and stir to coat. Continue to cook, stirring occasionally, until almost all the sauce is absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and the vinegar; season with salt and black pepper.
  • Meanwhile, make the slaw: Toss the coleslaw mix and bell pepper with 1/2 teaspoon salt and a few grinds of black pepper. Let stand 5 minutes. Add the coconut, scallion, cilantro, mayonnaise and vinegar and toss to coat. Season with salt and black pepper.
  • Divide the chicken among the buns and top with some of the slaw. Serve with vegetable chips.

SLOW-COOKER HAWAIIAN PINEAPPLE CHICKEN RECIPE ...



Slow-Cooker Hawaiian Pineapple Chicken Recipe ... image

This easy-to-make weeknight dinner will whisk you away to the tropics in three simple steps.

Provided by Corey Valley

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

2 lb boneless skinless chicken thighs
1 to 2 cloves garlic, finely chopped
1 1/2 cups honey bbq sauce
1 can (20 oz) pineapple chunks, drained and 1/4 cup liquid reserved
1 small red bell pepper, cut into 1-inch pieces
1 small yellow bell pepper, cut into 1-inch pieces
2 tablespoons cornstarch
3 cups cooked rice
Chopped fresh parsley, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
  • Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
  • Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
  • Serve with rice and parsley.

Nutrition Facts : ServingSize 1 Serving

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