Pulled BBQ Chicken Sandwiches with Pineapple Slaw

(from castro15’s recipe box)

Categories: Sandwiches

Ingredients

  • For the Pulled BBQ Chicken:
  • 1 1/2 lbs. chicken breasts
  • Kosher salt and black pepper
  • 2 tbsp. canola oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 1/2 cup ketchup
  • 1/3 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp. dark brown sugar
  • 1 tbsp. finely chopped canned chipotle in adobo sauce
  • 1 tsp mustard powder
  • For the slaw:
  • 3 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 small carrot, grated
  • 2 scallions, thinly sliced
  • 1/4 cup fresh or canned pineapple chunks (drained if canned), finely chopped
  • 3/4 cup mayo
  • 2 tbsp. apple cider vinegar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 King's Hawaiian rolls

Directions

  1. Make the Pulled BBQ Chicken: Season the chicken generously with salt and pepper. In a medium Dutch oven, heat the oil over medium-high heat until shimmering-hot. Add the chicken in one layer and brown it until golden all over, 3 to 4 minutes per side. Transfer to a plate and set aside.

  2. Add the onion to the pan and cook, stirring, until golden 9 to 10 minutes. Add the garlic and cook 2 more minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the ketchup, tomato sauce, 1/4 cup water, vinegar, brown sugar, chipotles, mustard powder, 1/2 tsp salt and 1/2 tsp pepper. Bring to a boil, reduce to a simmer, and cook uncovered until the sauce is thick, about 4 to 5 minutes.

  3. Return the chicken and any juices to the pan, cover, and simmer until the chicken is very tender, about 1 hour. Add a few splashes of water if necessary to keep it from getting too dry. Remove from the heat and let cool. Shred the chicken with two forks right in the sauce. Keep covered in the Dutch oven until ready to serve.

  4. Make the slaw: In a big bowl, combine both cabbages, the carrot, scallions, and pineapple. In a separate bowl, whisk together the mayo, vinegar, granulated sugar, salt and pepper. Pour the dressing over the slaw, toss, and refrigerate until ready to serve.

  5. To serve, mound as much of the pulled chicken and sauce onto each bun as you can handle, and top with some slaw.

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