
Polynesian Pulled Chicken
Total Time
Prep: 15 min. Cook: 3-1/4 hours
Yield
6 servings
I love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. —Becky Walch, Manteca, California
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 1 cup crushed pineapple, undrained
- 1 medium onion, chopped
- 3/4 cup frozen pepper strips, thawed
- 1/4 cup sweetened shredded coconut
- 1 tablespoon minced garlic
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
- 6 hoagie buns, split
- Minced fresh cilantro, optional
Directions
- In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly.
- Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through.
- Serve with buns and, if desired, sprinkle with cilantro.
Nutrition Facts
1 serving: 523 calories, 10g fat (3g saturated fat), 84mg cholesterol, 1431mg sodium, 68g carbohydrate (30g sugars, 2g fiber), 40g protein.
I love the aroma of pork as it cooks but don't eat pork, so I make a pulled chicken with coconut and pineapple for a Polynesian twist. —Becky Walch, Manteca, California
Recipe Creator
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