Pulled Chicken Sandwiches
For the chicken:
1 1/2 lbs skinless, boneless chicken thighs
1 Tbsp + 1 tsp Midtown Olive Oil Baklouti Fused Olive Oil
Sea Salt and Ground Pepper
2 Tablespoons Midtown Olive Oil Pineapple White Balsamic
1 small red onion, chopped
1 garlic clove, minced
1/2 cup of crushed pineapple chunks (fresh or canned)
2 Tablespoons yellow mustard
For the Slaw:
1-14 oz bag of shredded coleslaw mix
Sea salt & ground pepper
1 thinly sliced scallion
1/4 cup cilantro, chopped
1/3 cup mayo
2 Tablespoons Midtown Olive Oil Serrano Honey Vinegar
*Brioche Hamburger buns or similar also needed
Chicken: Season chicken with salt and pepper; pour 1 Tbsp Baklouti oil in skillet and saute chicken until lightly browned on both sides and cooked through. Transfer to a plate. Once cool, shred chicken. In warm skillet on med-high, add 1 tsp Baklouti oil & saute red onion, garlic & pineapple until it becomes a thick sauce. Add chicken, mustard and Pineapple White Balsamic. Continue to saute until sauce is distributed evenly on chicken and is reduced.
Slaw: While sauce is reducing, put slaw mix in a bowl and add scallions, cilantro, mayo and Serrano Honey Vinegar and toss to coat. To serve divide chicken among buns and top with slaw. Serves 4