Luau Chicken Sandwiches Recipes

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HAWAIIAN BBQ PULLED CHICKEN SANDWICHES (SLOW COOKER RECIPE)



Hawaiian BBQ Pulled Chicken Sandwiches (Slow Cooker Recipe) image

The perfect summer sandwich, sweet and saucy hawaiin chicken served in a bun with pineapple.

Provided by Jaclyn

Categories     Main Course

Time 5h20m

Number Of Ingredients 18

2 lbs boneless skinless chicken breast halves
1/2 cup ketchup
1/3 cup pineapple juice ((apple juice could be substituted))
1/4 cup low sodium soy sauce
1/4 cup honey
2 1/2 tsp molasses
1/4 tsp liquid smoke
1/4 tsp coconut extract
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp garlic powder
freshly ground black pepper (, to taste)
1 Tbsp cold water
1 Tbsp cornstarch
2 Tbsp tomato paste
6 fresh pineapple rings ((cut about 1/2" thick))
4 Tbsp brown sugar (, divided)
1 Tbsp butter (, divided)

Steps:

  • Place chicken in a 6 or 7 quart slow cooker. In a mixing bowl, whisk together ketchup, pineapple juice, low sodium soy sauce, honey, molasses, liquid smoke, coconut extract, ginger, onion powder, garlic powder and black pepper. Pour sauce over chicken in slow cooker, cover with lid and cook on low heat for 5 - 6 hours.
  • Remove chicken from slow cooker, shred and set aside. In a medium saucepan, whisk together cold water and cornstarch, pour in sauce from slow cooker and add tomato paste.
  • Bring mixture to a boil over medium high heat, stirring frequently, then reduce heat and simmer 30 seconds, stirring constantly, until thickened. Return chicken to slow cooker (or the mixing bowl) and pour sauce over chicken, toss to evenly coat. Serve warm on hamburger buns, along with optional glazed or grilled pineapple and optional diced green onions (grilled red onions would be good too).

SLOW COOKER LUAU CHICKEN



Slow Cooker Luau Chicken image

As long as you're cooking bacon for breakfast, save some for the slow cooker. In four hours, you'll be saying aloha to lunch! -Cindy Lund, Valley Center, California

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 7

6 bacon strips, divided
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped red onion
1 cup crushed pineapple, drained
3/4 cup barbecue sauce

Steps:

  • Cut three bacon strips in half; cook until partially cooked but not crisp. Drain on paper towels., Season chicken with salt and pepper; place in a 3-qt. slow cooker. Top each thigh with a half piece of bacon. Top with onion, pineapple and barbecue sauce., Cover and cook on low for 4-5 hours or until chicken is tender. Cook remaining bacon until crisp; drain and crumble. Sprinkle over each serving.

Nutrition Facts : Calories 375 calories, Fat 17g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 637mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.

CHICKEN LUAU



Chicken Luau image

This modern version of a Hawaiian recipe combines chicken with spinach and coconut milk. A more traditional recipe for this dish would use taro leaves instead of spinach, and additional cooking time. You may also try making this recipe with two teaspoons fresh ginger, sliced, in place of the garlic, or in addition to the garlic. Taken from a Hawaiian tourist web site.

Provided by treehuggingmom

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs chicken breasts, boneless and skinless
2 tablespoons peanut oil (or substitute sesame or macadamia oil)
2 teaspoons minced garlic
4 cups chicken stock
3 (10 ounce) boxes spinach, thawed (frozen whole-leaf spinach)
1 1/2 cups coconut milk
4 cups cooked rice

Steps:

  • Remove bones and skin from chicken breasts and cut meat into 1 inch cubes.
  • Heat oil and saute chicken until lightly browned; add garlic and saute one minute.
  • Pour chicken stock over the browned meat and garlic, and simmer 10 minutes or until chicken is tender.
  • Drain the thawed spinach, then stir spinach and coconut milk into the chicken mixture. Simmer five minutes.
  • Serve with rice.

LUAU CHICKEN



Luau chicken image

This recipe was originally called "Chicken Delight" and came from my mother. I don't know where she got it from. I re-named it "Luau Chicken" for use at a Hawaiian themed party.

Provided by Stephanie Kraft

Categories     Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 4

3 -6 lbs chicken drummettes or 3 -6 lbs chicken wings (I prefer the drummetes -- You can also use a whole chicken cut up, with the skin removed)
1 (8 ounce) bottle milani 1890 French dressing
1 envelope onion soup mix
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Depending on how many people you have, you can increase or decrease this recipe very easily.
  • Put the drummettes or wings or chicken pieces in a baking dish.
  • Mix the dressing with packaged dry onion soup mix and can (s) of whole berry cranberries.
  • If you are making this for a few people, just use one bottle of dressing, one can of cranberries, and one envelope of onion soup mix.
  • Increase portions for more drummetes or wings.
  • Pour mix of dressing, cranberries and soup over the drummettes or wings, and bake at 350 for an hour and 15 minutes.

EASY CHICKEN LUAU



Easy Chicken Luau image

My friend served this at her son's birthday party and I immediately asked for the recipe. She gave it to me verbally and I was surprised by how simple it was! I had to post it so I wouldn't forget about it, since I don't have it on paper. Hope you enjoy! Everyone at the party loved it. Taro leaves are traditional in this recipe, but my friend made it with spinach and it was still delicious.

Provided by GiddyUpGo

Categories     Chicken

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 tablespoon vegetable oil
4 chicken breasts, cut into bite sized pieces
1 (10 1/2 ounce) can cream of chicken soup
1 (13 1/2 ounce) can coconut milk
1 (10 ounce) package frozen spinach, thawed and chopped

Steps:

  • Saute the chicken in the oil until just cooked through.
  • Add the cream of chicken soup and the coconut milk. Heat until simmering.
  • Add the spinach.
  • Serve over steamed white rice.

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