Huli Huli Chicken Thighs with Creamy Pineapple Slaw

“These Huli Huli marinated Chicken Thighs really bring the island flava right to your front door. Simple pop them on the grill and cook ‘til they reach an internal temperature of 165 degrees before resting them for a few minutes, slicing them up and serving them alongside this Creamy Pineapple Slaw. Plate Lunch, Ox style. Shakas!” - Chef Travis

INGREDIENTS

for Creamy Pineapple Slaw

1 Large Head Green Cabbage, Shredded Finely
1 Jalapeno, Deseeded and Sliced Thinly
1 Red Onion, Sliced Thinly
1 Bunch Cilantro, Chopped
1 can Pineapple Chunks, Drained and Chopped
1 bunch Scallions, Sliced Thinly
½ cup Apple Cider Vinegar
1 cup Mayo
½ cup Sour Cream
Salt and Pepper to Taste

INSTRUCTIONS

This is pretty easy - combine all ingredients in a large mixing bowl and mix well. Season with salt and pepper to taste.

Chef T’s note: Depending on the size of your head of cabbage, you may need to add a touch more mayo and sour cream to ensure the slaw is nice and creamy, but play it by ear.