Luau Chicken Sandwich Recipes

16 EASY HAWAIIAN SIDES YOU'LL LOVE

Steps:

• Select your favorite side dishes.
• Organize all the required ingredients.
• Prep a delicious Hawaiian meal to remember!

HAWAIIAN BBQ PULLED CHICKEN SANDWICHES (SLOW COOKER RECIPE)

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

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.

CHICKEN AND PORK LAU LAU

Steps:

• For the luau leaves, have a large bowl of ice water standing by. In a large pot fitted with a steamer basket (or use a stainless steel colander with handles), steam the luau leaves until soft but still bright green, and then plunge the steamer basket into the ice water to stop the cooking. Set the steamer basket on a utility platter or over a pot to let drain well and cool.
• Lay the steamed luau leaves out on your work surface, then lay a piece of chicken or a piece of pork on each leaf topped with a piece of fish. Season with sea salt. Enclose the meat and fish in the luau leaves and then package them in ti leaves or aluminum foil. If you are using ti leaves, arrange the leaves perpendicular to each other in across arrangement. The stem of the ti leaf acts as the "string" to tie the package shut. The chicken and pork lau lau can then be cooked in an imu (the earthen oven) or in a conventional oven at 350 degrees F until cooked through, about 1 hour. For a description of the imu, please refer to the recipe for Whole Kahlua Pig Roasted in an Imu for a Luau.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.