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