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.
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.
- 1 teaspoon salt
- 1/4 cup water
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch
- 1 medium onion chopped
- 1 tablespoon reduced-sodium soy sauce
- 1 cup barbecue sauce
- 2 pounds boneless skinless chicken breasts
- 1/4 cup sweetened shredded coconut
- minced fresh cilantro optional
- 1 cup crushed pineapple undrained
- 3/4 cup frozen pepper strips thawed
- 6 hoagie buns split
- Carbohydrate 37.4992976664143 g
- Cholesterol 87.6945248666667 mg
- Fat 4.0232619343585 g
- Fiber 1.81894346054123 g
- Protein 37.8434362168004 g
- Saturated Fat 1.67721928378629 g
- Serving Size 1 1 servings. (270g)
- Sodium 397.208309637755 mg
- Sugar 35.680354205873 g
- Trans Fat 0.662659583868163 g
- Calories 347 calories
Step-by-step
- In 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 degrees.
- Remove chicken; cool slightly.
- Meanwhile, 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.
- Serve with buns and, if desired, sprinkle with cilantro.
- Freeze option: 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.
Polynesian Pulled Chicken: A Taste of Paradise
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the general chaos that comes with juggling a career and family life. But that doesn't mean I have to compromise on flavour or nutrition! This Polynesian Pulled Chicken recipe is my secret weapon for a quick, easy, and incredibly flavorful dinner that the whole family loves.
The inspiration for this recipe came from a recent trip to Maui. The vibrant colours, the intoxicating scents of tropical fruits and spices, and the laid-back island vibe completely captivated me. I fell in love with the bold flavours of Polynesian cuisine, especially the tender, succulent pork dishes. However, being a dedicated follower of a pescatarian diet for many years now, I needed to adapt these recipes to accommodate my personal choice to avoid red meat. The result? This delightful pulled chicken recipe, a delicious and satisfying alternative that captures the essence of Polynesian flavours without compromising on taste or health.
What sets this pulled chicken apart from other recipes is the unique blend of sweet and savoury elements. The sweetness of the pineapple and coconut beautifully complements the savoury notes of the barbecue sauce and soy sauce. Adding a touch of spice would be too overpowering, I think, for this recipe and the added crunch of the bell peppers provides a wonderful textural contrast to the tender chicken. The whole dish is a symphony of flavours and textures that will leave you feeling satisfied and energized.
The beauty of this recipe lies in its simplicity and versatility. It's incredibly easy to make, requiring minimal prep time and even less cleanup. The slow cooker does all the heavy lifting, allowing you to focus on other tasks while the chicken simmers to perfection. I frequently make a double batch on the weekend, storing half for quick lunches during the busy work week. This makes it an economical choice as well!
Beyond the Dinner Table
This recipe is so adaptable. For a change of pace, try serving this pulled chicken over a bed of fluffy rice, or use it as a filling for tacos or quesadillas. You could also add other vegetables to the slow cooker, such as chopped carrots, bell peppers, or zucchini, to add more nutrients and colour to your meal. The possibilities are endless!
Tips for Success
To ensure your chicken is cooked through, always use a meat thermometer to check its internal temperature. The chicken should reach an internal temperature of 165°F (74°C). If you don't have a slow cooker, you can easily adapt this recipe for the oven or stovetop. Simply adjust the cooking times accordingly.
Feel free to experiment with different types of barbecue sauce to find your perfect flavour combination. I personally like a smoky, tangy sauce, but you can use any type that you enjoy.
This Polynesian pulled chicken recipe is more than just a meal; it's a culinary adventure that transports you to the sunny shores of the Pacific Islands. So, next time you're looking for a delicious and satisfying meal that's both easy to make and packed with flavour, give this recipe a try. I guarantee it will become a new family favourite!
Variations and Additions:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of your favourite hot sauce for a spicier version.
- Tropical Twist: Incorporate other tropical fruits such as mango or papaya for an extra burst of flavour.
- Creamy Texture: Stir in a dollop of coconut cream at the end of cooking for a richer, creamier sauce.
- Herb Infusion: Add fresh herbs like basil, mint, or lemongrass for an aromatic twist.
- Grain Bowls: Serve the pulled chicken over a bed of quinoa, brown rice, or other grains for a complete and nutritious meal.
