January 21, 2009

Hello, Hawaii, How Are You? Pulled Chicken



Ingredients:
1 1/4 lb boneless skinless chicken thighs
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
1/4 cup spiced ginger preserves
1/4 cup pineapple juice
2 tablespoons dark rum
1 tablespoon yellow hot sauce (I used Miss Hatties)
2 teaspoons black pepper
1 1/2 teaspoon mesquite liquid smoke
1 1/2 teaspoon Mexican hot chili powder
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon chipotle chile powder
1 teaspoon cayenne pepper
1/2 teaspoon ground jalapeno
1 habanero pepper, seeds removed and chopped
juice and zest of one lime
1 onion, thinly sliced
2 cloves garlic, thinly sliced



Directions:
Add all ingredients to slow cooker. Cook on low in the slow cooker 2 1/2-3 hours or 1 hour on high plus 2 1/2 hours on low. When done, meat should shred easily with a fork. Shred chicken with a fork. Toss to evenly coat with sauce. Serve on rolls.

My thoughts:
This is a pretty "quick" recipe as far as things in the slow cooker go. While you couldn't quite work a whole day and come home to a completed meal, it is perfect for a weekend when you might spend just a few hours shopping, doing housework or better yet, lazing around not wanting to cook and still have a homecooked dinner. This Hawaiian-inspired pulled chicken is perfectly balanced between fruity sweet and spicy and it yields just right level of sauce. The pineapple-ginger-balsamic combo should become a new classic, it is that good.

I had actually never had pulled chicken before (sticking to my beloved pulled pork instead) but I am now a total convert and you will be too- who doesn't love saucy, juicy chicken sandwiches? The first day I served them on big, sesame seed buns but the leftovers made a great sourdough-coleslaw-sharp cheddar-pulled chicken panino.

Side note:I used thighs from Just Bare Chicken which have a neat gimmick, each package has a number that you can use to look up the exact farm your chicken is from. Plus it is tasty!

16 comments:

  1. I like pulled chicken almost as much as pulled pork but I've yet to find a sauce that I really like. This one looks very good. Your recipe is also a good one for me to try in my pressure cooker. If it works, I've found a great new quick and tasty summer party dish!

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  2. Yum, I'll be trying this one for sure. My husband will love it, I can already tell.

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  3. man I need to get me a slow cooker.

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  4. i like pulled chicken but it's easy enough to make without a slow cooker too. this looks good, but then again i like anything with hawaii in the title!

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  5. That looks sooo good!!!

    I look forward to your blog everyday!

    I have given you an award... you can pick it up here...

    http://sprytesplace.blogspot.com/2009/01/award-blush.html

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  6. Looks like good, sloppy eats. Tasty!

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  7. This looks really good! I make pulled pork often (which is relatively unknown in Australia) but never pulled chicken. I'll definitely be making this one!

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  8. Just came back to say that I made this is the pressure cooker tonight. Didn't change much about the recipe except to substitute plum preserves with 2+ teaspoons hot mango chutney and freshly grated ginger for the ginger preserves (because I didn't have any)---otherwise, I followed your recipe. It took just over 4 minutes to cook and came out moist with a dynamite hot spicy sauce! Thank you!

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  9. I've been trying to use my crock pot more and this looks sooooo good. Looks like I need to do some shopping during my lunch break today!

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  10. Oh wow, what a great recipe. I love recipes that have a long list of spices and yummy-sounding ingredients. Thanks a bunch for this one!

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  11. Yum - sandwiches sound awesome.

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  12. Thank you for posting this recipe. I'm a chicken fiend and I've been wanting a pulled chicken recipe that was both spicy and sweet. This was it! I didn't have every ingredient so I used what I had on hand. I used boneless, skinless chicken breasts instead of thighs, habanero hot sauce instead of yellow hot sauce, regular paprika instead of smoked paprika, and apricot preserves with a little ground ginger instead of the spiced ginger preserves. I didn't have a habanero pepper or ground jalapeno either, but it still turned out delicious. Next time I make it I'll be sure to have all of the ingredients and see how much of a difference in taste compared to my patched-together one.

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  13. Ha. Here it is 2012. Well, better late than never, eh? This is one of my son's absolute favorite meals. It's also one of the few slow cooker meals I actually like. Most excellent. Thank you.

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    Replies
    1. I can't believe it was 2009 when I posted this! Glad you've been enjoying it.

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