Smith`s Chef Jeff Jackson joined us with his daughter from their own kitchen to share a recipe that you won't want to make until"Taco Tuesday" to make!
Slow Cooker Hawaiian Chicken and Pineapple Tacos
For the Chicken:
2 lbs. chicken breast or thighs, whole
1/2 c. pineapple juice
1/2 c. soy sauce
1/3 c. honey
2 Tbsp. rice vinegar
2 Tbsp. ketchup
2 Tbsp. garlic, minced
1 Tbsp. Sambal Oelek
20 oz. can pineapple tidbits (or 2c. fresh pineapple chunks)
For the Asian Sauce:
3/4 c. Gochujang (Korean Chili paste)
1 c. mayo (can substitute sour cream or Greek yogurt)
juice and zest of 1 lime
For the Slaw:
1 lb. bag coleslaw mix
1/2 c. chopped cilantro
1 jalapeno, seeded and chopped (optional)
3/4 c. prepared Asian sauce from above
1. Put the ingredients for the chicken in the pot of a slow-cooker. Cover and cook on high heat for 3-4 hours.
2. About 30 minutes before the chicken is done, make the sauce by combining the Gochujang, mayo, lime juice and zest in a bowl. In a separate bowl, combine the coleslaw mix, cilantro, jalapeno, and ¾ cup of the prepared sauce. Set aside.
3. When the chicken is done, remove it from the cooker and shred with a fork. Allow the sauce in the pot to simmer 30 minutes without the chicken to thicken slightly. Add the chicken back to the pot and serve in warm tortilla shells topped with the slaw and more sauce if desired.
4. This recipe can be done in a pressure cooker set to high pressure for 8 minutes. Natural release the steam for 5-10 minutes. Remove the chicken and shred as before, allowing the sauce in the pot to simmer 10 minutes without the chicken.
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