Hawaiian chicken sandwich

Recipe Information

Ingredients

• Cole slaw

  • 2 cups green cabbage, shredded

  • 1 cup red cabbage, shredded

  • 1 cup carrots, shredded

  • 1/4 cup mayonnaise

  • 1/4 cup Greek yogurt

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

• Chicken sandwich

  • 1 pound chicken, cooked, shredded

  • 1/2 cup barbecue sauce

  • 1/4 cup pineapple juice

  • 4 1/2-inch slices pineapple

  • 4 hamburger buns

Directions

• To make the coleslaw, whisk together the vinegar, honey, mayonnaise, and Greek yogurt in a large bowl. Add the carrots, salt, pepper, and shredded cabbage. Toss, cover, and refrigerate for at least 1 hour.

• To make the chicken sandwich, combine the barbeque sauce and pineapple juice and bring to a simmer. Add the shredded chicken, cover the pan, and cook on low heat for about 20 minutes.

• While the chicken mixture is cooking, heat a grill pan on high heat. Add the pineapple slices and cook until the slices are soft on one side and grill marks appear, about 2 minutes. Repeat for other side. Remove the slices from the pan and set aside.

• Split the burger buns and lightly toast each side. Place a heap of chicken in the bun and top with pineapple and coleslaw.

Nutrition (per serving)

• Calories: 509 cal

• Total fat: 12g

• Saturated fat: 3g

• Monounsaturated fat: 0g

• Cholesterol: 101mg

• Sodium: 1,364mg

• Potassium: 0g

• Carbohydrate: 57g

• Fiber: 4g

• Protein: 43g