Hawaiian pineapple chicken tacos


INGREDIENTS

  • 2 pounds boneless skinless chicken breast, thighs, or a pork shoulder/butt
  • 1/2 cup pineapple juice
  • 1/2 cup low sodium soy sauce
  • 1/3 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons organic ketchup
  • 6 cloves garlic, finely chopped or grated
  • 2 teaspoons ground ginger
  • 1-2 tablespoons sambal oelek
  • 2 cups fresh pineapple chunks (or 1 can pineapple chunks)
  • 3-4 tablespoons Gochujang (Korean chili paste)
  • 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo
  • juice from 1 lime
  • 3 cups shredded cabbage
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 jalapeño, seeded and chopped
  • warmed tortillas, crunchy Asian noodles and toasted sesame seeds, for serving

INSTRUCTIONS

SLOW COOKER

1. In the bowl of your slow cooker, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once done cooking, switch the slow cooker to high. Cook, uncovered for 30 minutes, to thicken the sauce slightly.

2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!

3. Stir the caramelized meat back into the sauce.

4. Meanwhile, make the yum yum sauce. Combine the remaining Gochujang sauce with the yogurt and lime juice. Season with salt. This is the "yum yum" sauce.

5. To make the slaw, add the cabbage, remaining 1 cup pineapple chunks, cilantro, and jalapeño to a bowl with a few spoonfuls of the yum yum sauce and toss to combine. Season with salt.

6. Stuff the chicken into the warmed tortillas. Top with slaw, additional sauce, then add the crunchy noodles and a sprinkle of sesame seeds. Enjoy! 


INSTANT POT

1. In the bowl of your instant pot, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.

2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!

3. Switch the instant pot to sauté and cook 8-10 minutes, until the sauce thickens. Stir the caramelized meat into the sauce.

4. Follow the directions as directed above for steps 4-6.

STOVE TOP

1. In a large pot set over medium-high heat, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and simmer the chicken for 30-45 minutes. If the sauce gets too thick, add water to thin the sauce out.

2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!

3. Stir the caramelized meat back into the sauce.

4. Follow the directions as directed above for steps 4-6.


Full Recipe:click here





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