Hawaiian Chicken - Shredded
 
Pulled chicken with tropical flavors of teriyaki and pineapple.
Ingredients
  • 8 skinless, boneless chicken breasts - baked and shredded
  • 1 stick butter, melted
  • 8 ounces sliced mushrooms
  • 1 cup diced onions 1 cup chicken bouillon or reserved chicken juices
  • ¾ cup unsweetened pineapple juice
  • ¾ cup packed brown sugar
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup balsamic vinegar
  • ¼ cup teriyaki sauce
  • 4 tablespoons cornstarch
  • 1⁄4 cup water
  • 2 teaspoons salt (or to taste)
Instructions
  1. Wrap breasts in foil and bake in a 400 degree oven for an hour.
  2. Cool and shred breasts, reserving juices.
  3. In a large skillet over medium heat, saute the mushrooms and onions until caramelized.
  4. Add the brown sugar, soy sauce, pineapple juice, and Worcestershire, soy, teriyaki and balsamic vinegar.
  5. Cook and stir until sugar is dissolved.
  6. Dissolve cornstarch in water and pour into pan mixture.
  7. Cook until thickened.
  8. Pour chicken mixture over shredded chicken and refrigerate to allow juices to soak in.
  9. Reheat when ready to serve.
Recipe by Table for Fifty at https://tableforfifty.com/nacho-bar/