Amphora Pulled Chick Sando

For the chicken

1 ½ lbs. of skinless, boneless chicken thighs

1 tbsp of Baklouti Fused Olive Oil

Kosher salt and ground pepper

2 tablespoons of Honey Ginger or Golden Pineapple White Balsamic Vinegar

1 small chopped red onion

1 minced garlic clove

½ cup of crushed pineapple chunks (canned or fresh)

2 tablespoons of yellow mustard

For Slaw

1 -14oz bag of shredded coleslaw mix

Kosher Salt and ground pepper

1 thinly sliced scallion

¼ cup of chopped cilantro

1/3 cup of mayonnaise

2 tablespoons of Serrano Honey Vinegar

Chicken: Season chicken with Kosher salt and pepper, boil in pot of hot water until chicken is tender. Transfer to a bowl and let cool, once cool shred. Warm a large skillet to med-high, add Baklouti Fused Olive Oil, sauté red onion, garlic, pineapple chunks, cook until it becomes a thick sauce add chicken, mustard and Golden Pineapple White Balsamic Vinegar continue to sauté until sauce is distributed evenly on chicken and is reduced. Meanwhile, to make the slaw; put the slaw mix in a bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar and toss to coat. To serve divide chicken among buns and top with some slaw.