Ingredients 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

Instructions 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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