Polynesian Pulled Chicken
I love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. —Becky Walch, Manteca, California
Can you freeze Polynesian Pulled Chicken?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 1 cup crushed pineapple, undrained
- 1 medium onion, chopped
- 3/4 cup frozen pepper strips, thawed
- 1/4 cup sweetened shredded coconut
- 1 tablespoon minced garlic
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
- 6 hoagie buns, split
- Minced fresh cilantro, optional
Directions
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1In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly.
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2Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through.
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3Serve with buns and, if desired, sprinkle with cilantro.
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