Time: 1 hour.
Complexity: easily
Quantity: 6 sandwiches

For many, Hawaii is practically synonymous with island paradise. The sea, beaches, friendly atmosphere, and diverse cuisine captivate tourists, making them want to return to this cozy corner again and again. Partly thanks to these numerous tourists, Hawaii has developed such a diverse cuisine, incorporating the best of various cuisines from around the world. American, European, Asian, and local culinary traditions intertwine here. But even if you haven't had the chance to visit these famous Pacific islands, you can easily experience their cuisine at home by making these wonderful sandwiches. They combine tender chicken with the sweetness of pineapple and the savory flavor of spices, and the coleslaw complements this tenderness with wonderful freshness and crunch. Add some brightly colored vegetable chips to the plate, and a vacation-like atmosphere is guaranteed.

Ingredients:

Chicken

• 680 g of skinless, boneless chicken thighs
• 1 teaspoon chili powder
• 2 tbsp. l. olive oil
• 1 small red onion, chopped
• 2 cloves garlic, finely chopped
• 1/3 cup pineapple jam
• 2 tbsp + 2 tsp mustard
• A pinch of cayenne pepper
• 1 teaspoon apple cider vinegar
• 6 hamburger buns, lightly toasted

Cabbage salad

• 400 g shredded coleslaw mixture
• 1 red bell pepper, thinly sliced
• 2/3 cup unsweetened coconut flakes, toasted
• 1 green onion, thinly sliced
• 1/4 cup fresh chopped cilantro
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• Vegetable chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, chili seasoning, Pineapple jam

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Preparation:

Step 1
• Cooking the chicken: Season the chicken chili powder, generously salt and pepper. Turn the multicooker to high saute mode. When the "hot" light comes on, add olive oil. Add the chicken in batches and cook, turning, until golden brown, about 3 minutes; transfer to a plate. Add the red onion and garlic to the multicooker bowl and cook, stirring and scraping up any browned bits with a wooden spoon, until the onion is soft, about 5 minutes. Turn off the saute mode.
Step 2
• Return the chicken to the slow cooker. In a small bowl, whisk together the pineapple jam, 2 tablespoons mustard, cayenne pepper, and 1 cup water. Pour the mixture over the chicken and stir to combine. Replace the lid, ensure the steam valve is tightly closed, and set the pressure cooker to high pressure for 6 minutes. When the cycle is complete, carefully turn the steam valve to the steam release setting to release the pressure in the slow cooker. Remove the chicken to a plate and use 2 forks to shred the meat into large pieces.
Step 3
• Turn the slow cooker to high heat. Bring the sauce to a simmer and cook for about 8 minutes, until reduced by half. Return the chicken to the slow cooker and stir to coat. Continue cooking, stirring occasionally, until the sauce is almost completely absorbed, about 10 minutes. Stir in the remaining 2 teaspoons mustard and apple cider vinegar; season with salt and black pepper.
Step 4
• Meanwhile, prepare the coleslaw: toss the coleslaw mixture with the bell pepper, 0.5 teaspoon of salt, and a few turns of the black pepper grinder. Let sit for 5 minutes. Add the coconut flakes, green onions, cilantro, mayonnaise, and vinegar and toss to combine. Season with salt and black pepper.
  
  Place the chicken on buns and top with coleslaw. Serve with vegetable chips.

Votes: 8