Hawaiian Chicken - Shredded
- 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)
- Wrap breasts in foil and bake in a 400 degree oven for an hour.
- Cool and shred breasts, reserving juices.
- In a large skillet over medium heat, saute the mushrooms and onions until caramelized.
- Add the brown sugar, soy sauce, pineapple juice, and Worcestershire, soy, teriyaki and balsamic vinegar.
- Cook and stir until sugar is dissolved.
- Dissolve cornstarch in water and pour into pan mixture.
- Cook until thickened.
- Pour chicken mixture over shredded chicken and refrigerate to allow juices to soak in.
- Reheat when ready to serve.
Recipe by Table for Fifty at https://tableforfifty.com/nacho-bar/
3.2.2708