HAWAIIAN BBQ CHICKEN BRAID
From Pampered Chef this was actually very good but full confession time - I grabbed those snack cups of what I thought was pineapple only to discover after I dumped out the liquid and put it into chicken mixture it was peaches! Although I was disappointed it was actually not a bad substitute at all! Also confession number two - I substituted the homemade bbq sauce for sweet baby rays I already had on hand!
- 4 oz (125g) cheddar cheese (1 cup/250 mL grated)
- ¼ red onion
- 1 lb (450g) cooked chicken
- ½ cup (125 mL) ketchup
- 1 tsp (5 mL) apple cider vinegar
- 1½ tbsp (22 mL) Smoky Applewood Rub
- ½ cup (125 mL) canned pineapple tidbits, drained
- 1 tbsp (15mL) chopped fresh cilantro leaves
- oil for brushing platter
- 1 pkg (13.8 oz/391 g) refrigerated pizza crust ( original not thin)
Preheat the oven to 400°F (200°C). Grate the cheese with the Microplane® Adjustable Coarse Grater. Finely chop the onion with the Food Chopper.
Place the chicken in a medium bowl and chop it with the Salad Chopper. Add the cheese, onion, ketchup, vinegar, rub, pineapple, and cilantro to the bowl and mix well to combine.
Brush the Large Entertaining Platter with oil using the Chef’s Silicone Basting Brush. Unroll the pizza dough onto the platter and stretch it out to the width of the platter. Use the Professional Shears to cut 2"- (5-cm-) deep strips every 1½" (4 cm) along the long sides of the dough (there will be about 5" (13 cm) in the center for filling).
Fill the center of the dough with the chicken mixture. To braid, position the platter so the strips are to your right and left. Pick up the top left strip, twist it once, and lay it across the center. Then, lift the top right strip, twist it once, and lay it on top of the previous strip. Continue alternating strips to form a braid.
Bake for 15–18 minutes, or until it’s golden brown. Cut into 8 slices.
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