Polynesian Pulled Chicken Recipe

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Polynesian Pulled Chicken Recipe
Polynesian Pulled Chicken Recipe photo by Taste of Home
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Polynesian Pulled Chicken Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/4 hours

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

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°. 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.
Yield: 6 servings.
Originally published as Polynesian Pulled Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p70

  • 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
  1. 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°. Remove chicken; cool slightly.
  2. 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.
  3. 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.
    Yield: 6 servings.
Originally published as Polynesian Pulled Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p70

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Reviews forPolynesian Pulled Chicken

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MY REVIEW
Dukie1 User ID: 3901367 255411
Reviewed Oct. 14, 2016

"It was very good, mine did not thicken up either. Used frozen peppers & onion mixture thawed, maybe should of blotted with paper towel. Made it for a pot luck. Most of it went. Making again today for our dinner. My question is where is the calorie info??"

MY REVIEW
Lisamarie98 User ID: 7262406 247875
Reviewed May. 4, 2016

"The chicken had a wonderful taste, fairly sweet. The sauce never really thickened up, so the sandwiches were very messy and drippy. Don't know if I'll make this again."

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