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Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
15 minutes
4 hours
Steps
- 1. In the bowl of your slow cooker, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours. Once done cooking, switch the slow cooker to high. Cook, uncovered for 30 minutes, to thicken the sauce slightly.
- 2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
- 3. Stir the caramelized meat back into the sauce.
- 4. Meanwhile, make the yum yum sauce. Combine the remaining Gochujang sauce with the yogurt and lime juice. Season with salt. This is the "yum yum" sauce.
- 5. To make the slaw, add the cabbage, remaining 1 cup pineapple chunks, cilantro, and jalapeño to a bowl with a few spoonfuls of the yum yum sauce and toss to combine. Season with salt.
- 6. Stuff the chicken into the warmed tortillas. Top with slaw, additional sauce, then add the crunchy noodles and a sprinkle of sesame seeds. Enjoy!
- INSTANT POT
- 1. In the bowl of your instant pot, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and cook on high pressure/manual for 8 minutes. Once done cooking, use the natural or quick release function and release the steam.
- 2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
- 3. Switch the instant pot to sauté and cook 8-10 minutes, until the sauce thickens. Stir the caramelized meat into the sauce.
- 4. Follow the directions as directed above for steps 4-6.
- STOVE TOP
- 1. In a large pot set over medium-high heat, combine the chicken, pineapple juice, soy sauce, honey, rice vinegar, ketchup, garlic, ginger, sambal oelek, and 1 cup pineapple chunks. Cover and simmer the chicken for 30-45 minutes. If the sauce gets too thick, add water to thin the sauce out.
- 2. Preheat the broiler to high. Remove the chicken from the sauce to a baking sheet. Lightly shred, then transfer to the broiler. Broil for 1-2 minutes, until the chicken caramelizes. Watch closely!
- 3. Stir the caramelized meat back into the sauce.
- 4. Follow the directions as directed above for steps 4-6.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
