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Jamaican Turkey Sandwich

chefblume

"This tender, pulled turkey sandwich is full of sweet and spicy flavors, topped with a creamy coleslaw."
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Ingredients

6 h 35 m servings 524 cals
Original recipe yields 6 servings (6 sandwiches)

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Directions

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  • Prep

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  1. Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks.
  2. Cook on Low until the turkey pulls apart easily, 6 to 7 hours.
  3. Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.
  4. Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 524 calories; 16.5 g fat; 42.8 g carbohydrates; 49.4 g protein; 133 mg cholesterol; 808 mg sodium. Full nutrition

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Reviews

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Very flavorful. May be too sweet for some with the pineapple, so I added a few dashes of chipotle hot sauce to give it a touch of heat.

I enjoed this sandwich. I left out the boullion because I didn't have any and I served this in a whole wheat tortilla instead of a roll. The only thing I felt was missing some heat. To counterac...

I loved this as a nice change from BBQ or pulled chicken. I did make a few tiny changes - no green onions on hand, so I used vidalia slices, and my sweet chili sauce is actually pretty sweet, so...

It was ok. Very different taste. I suggest using fresh lemon juice. My husband liked it alot.