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Polynesian Pulled Chicken

Total Time

Prep: 15 min. Cook: 3-1/4 hours

Makes

6 servings

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
Polynesian Pulled Chicken Recipe photo by Taste of Home

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

  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.

Can you freeze Polynesian Pulled Chicken?

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

1 serving: 523 calories, 10g fat (3g saturated fat), 84mg cholesterol, 1431mg sodium, 68g carbohydrate (30g sugars, 2g fiber), 40g protein.

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