Polynesian Pulled Chicken Recipes

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POLYNESIAN PULLED CHICKEN



Polynesian Pulled Chicken image

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

Provided by Taste of Home

Categories     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 523 calories, Fat 10g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 1431mg sodium, Carbohydrate 68g carbohydrate (30g sugars, Fiber 2g fiber), Protein 40g protein.

INSTANT POT HAWAIIAN PULLED CHICKEN SANDWICHES



Instant Pot Hawaiian Pulled Chicken Sandwiches image

Provided by Food Network Kitchen

Time 1h

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.

POLYNESIAN CHICKEN



Polynesian Chicken image

Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
20 chicken leg quarters, skin removed
1/3 cup vegetable oil
2 cups orange juice
1-1/2 cups pineapple juice
1/4 teaspoon ground ginger
1 can (20 ounces) pineapple chunks, drained
2 cans (11 ounces each) mandarin oranges, drained
1 cup sliced almonds, toasted
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

SPICY POLYNESIAN WRAP



Spicy Polynesian Wrap image

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Provided by IIJUAN12

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h50m

Yield 10

Number Of Ingredients 12

2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2 limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Steps:

  • Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
  • In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  • In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
  • Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
  • On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 70.9 g, Cholesterol 55.3 mg, Fat 36.5 g, Fiber 4.9 g, Protein 31 g, SaturatedFat 14.8 g, Sodium 1047.6 mg, Sugar 2.1 g

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