May 18, 2020


For the chicken
1 ½ lbs. of skinless, boneless chicken thighs
1 teaspoon of Baklouti Green Chile Olive Oil
Kosher salt and ground pepper
2 tablespoons of Pineapple White Balsamic Vinegar
1 small chopped red onion
1 minced garlic clove
½ cup of crushed pineapple chunks (canned or fresh)
2 tablespoons of yellow mustard


For Slaw
1 -14oz bag of shredded coleslaw mix
Kosher Salt and ground pepper
1 thinly sliced scallion
¼ cup of chopped cilantro
1/3 cup of mayonnaise
2 tablespoons of Serrano Honey Vinegar


Chicken: Season chicken with Kosher salt and pepper, boil in pot of hot water until chicken is tender. Transfer to a bowl and let cool, once cool shred. Warm a large skillet to med-high, add Baklouti Green Chile Olive Oil, sauté red onion, garlic, pineapple chunks, cook until it becomes a thick sauce add chicken, mustard and Pineapple White Balsamic Vinegar continue to sauté until sauce is distributed evenly on chicken and is reduced.


Slaw: Put the slaw mix in a bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar and toss to coat. To serve divide chicken among buns and top with some slaw.

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