King’s Hawaiian – Hawaiian Foods Week: Tropical Chicken Sandwiches
This week King’s Hawaiian is celebrating Hawaiian Foods Week! (aka every week, in my house.) Hawaiian flavors are a big part of my everyday cooking and knowing that, King’s Hawaiian helped me create a meal plan by sending me a big box of Hawaii!
Is there anything better than doing an unboxing and finding bread?? Thanks for the summer gift @KingsHawaiian! ??? pic.twitter.com/lCjyN9oqHe
— justJENN (@justjenn) May 31, 2017
Inside was a bag of Hawaiian Sweet Hamburger Buns, a kukui nut lei (in King’s Hawaiian orange, no less), a lovely King’s Hawaiian summer apron, and a cool bamboo surfboard-shaped cutting board.
kings hawaiian foods weekkings hawaiian foods week
All of these things inspired me to get ready for summer by creating a fresh and delicious, weeknight family meal. King’s Hawaiian bread make the ideal buns for summertime meals. Their sweetness and soft texture are the perfect compliment to tangy Hawaiian flavors.
I try to always serve fresh fruit at every meal not only as a side, but as a part of the ingredients as well. Pineapple and Hawaii go hand in hand and can add a sweet flavor even to savory recipes. Here I used them in a tropical marinade to create a pulled chicken, and topped it with something we eat almost daily here in Southern California—fresh guacamole. Altogether it pairs perfectly with King’s Hawaiian sweet bread. This is a great summertime meal whether you’re from the islands or just dreaming about visiting. Aloha!
*Full disclosure: King’s Hawaiian provided product with no monetary compensation. All opinions are my own.
King’s Hawaiian – Hawaiian Foods Week: Tropical Chicken Sandwiches
Ingredients:
you’ll need:
King’s Hawaiian sweet bread hamburger buns
fresh guacamole
ingredients:
1 chicken fryer, cut into 8 pieces
1 cup pineapple, mashed
1/2 cup orange juice
1/3 cup apple cider vinegar
1/3 cup soy sauce
1/3 cup brown sugar
2 cloves garlic, minced
salt and pepper
Instructions:
Wash and dry the chicken, then place into a clean freezer bag. Set aside.
In small bowl combine the mashed pineapple, cider vinegar, soy sauce, brown sugar, and garlic. Pour into the freezer bag along with the chicken. Place in a baking pan in case of spillage, and refrigerate to marinate for 4-6 hours.
Once you’re ready to cook, preheat the oven to 425 degrees. Line a baking pan with foil, then place an oiled wire rack on top. Place the chicken on the prepped rack and season with salt and pepper. Bake for 45 minutes. Let cool slightly.
Shred the chicken and place onto the bottom sweet bread buns. Top with guacamole and the top buns. Serve with a side of fresh cut pineapple.