Hawaii for many is almost a synonym for paradise islands. Sea, beaches, friendly atmosphere and varied cuisine fall in love tourists, and they want to return to this cozy corner again and again. Partly due to the many tourists in Hawaii there was such a variety of dishes, incorporating all the very the best from different cuisines of the world. American people intertwined here, European, Asian and local culinary traditions. But even if you did not happen to visit these famous islands in the Pacific the ocean, you can quite easily touch their kitchen at home, by making these great sandwiches. They combine tender meat chicken with sweet pineapple and spices, and cabbage salad complements this tenderness with magnificent freshness and crunch. Add on a plate of bright vegetable chips and holiday mood provided. Share with friends: 
Time: 1 hour. Difficulty: easy Amount: 6 sandwiches In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- 680 gr. skinless bones of chicken thighs
- 1 tsp chili powder
- 2 tbsp. l olive oil
- 1 small onion, chop
- 2 cloves of garlic, chop finely
- 1/3 Art. pineapple jam
- 2 tbsp. l + 2 tsp mustard
- Pinch of cayenne pepper
- 1 tsp cider vinegar
- 6 hamburger buns, lightly fry
Cabbage salad
- 400 gr. Cole Slaw Blend
- 1 red bell pepper, cut into thin slices
- 2/3 Art. unsweetened coconut flakes, fry
- 1 feather green onions, chop finely
- 1/4 Art. fresh chopped cilantro
- 1/3 Art. mayonnaise
- 2 tbsp. l cider vinegar
- Vegetable Chips, Served
Recipes with similar ingredients: chicken thighs, chili seasoning, Pineapple Jam
Recipe preparation:
- Cooking chicken: season chicken with chili powder, generously salt and pepper. Turn on the high cooker in the slow cooker. When the “hot” indicator lights up, add olive oil. In batches, put the chicken in the bowl and, turning, fry it about 3 min until it turns golden; put on a plate. Pour red onion and garlic into the bowl of the multicooker and fry, stirring and cleaning off pieces burnt to the bottom with a wooden spoon, until onion is soft, about 5 min. Turn off the frying mode.
- Return the chicken to the slow cooker. In a small bowl with whisk mix pineapple jam with 2 tbsp. l mustard cayenne pepper and 1 tbsp. water; pour the resulting mixture of chicken and mix to combine. Install the cover, make sure that the steam valve is tightly closed and turn on the pressure cooker function with high pressure for 6 min. When the cycle ends, gently switch the steam valve to steam release mode to reset pressure in the multicooker. Put the chicken on a plate and using 2 forks, take the meat into large pieces.
- Turn on the high cooker in the slow cooker. Bring the sauce to boil slowly and cook for about 8 minutes until it evaporates half. Return the chicken to the slow cooker and mix so that it topped with sauce. Continue cooking, stirring occasionally, until the sauce is almost completely absorbed into the meat, about 10 min Stir in the remaining 2 tsp. mustard and apple cider vinegar; season with salt and black pepper.
- Make cabbage salad at the same time: mix the cole mixture Slowing with bell pepper, 0.5 tsp. salt and a few twists black pepper mills Let stand for 5 minutes. Add coconut cereal, chives, cilantro, mayonnaise and vinegar and mix to combine. Season with salt and black pepper. Lay the chicken down buns and lay on top of it cabbage salad. Serve with vegetable chips.
