Description
A delicious and easy slow cooker recipe featuring tender shredded chicken in a sweet and tangy pineapple BBQ sauce, perfect for sandwiches.
Ingredients
2 lbs boneless skinless chicken breasts
1 can (20 oz) crushed pineapple in juice, undrained
1 cup BBQ sauce
1/4 cup soy sauce
1 teaspoon garlic powder
1/2 teaspoon ground ginger
6 brioche or Hawaiian buns
Optional: red onion slices, cilantro, or jalapeños for topping
Instructions
Step 1: Place the chicken breasts in a single layer at the bottom of the crock pot.
Step 2: In a small bowl, whisk together the crushed pineapple (with juice), BBQ sauce, soy sauce, garlic powder, and ginger.
Step 3: Pour the sauce mixture over the chicken, ensuring it is completely covered.
Step 4: Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours, until chicken is tender and easy to shred.
Step 5: Remove the chicken and shred it using two forks. Return the shredded chicken to the crock pot and stir to combine with the juices.
Step 6: Toast the buns and spoon a generous portion of the Hawaiian chicken onto each bun. Top with red onion and cilantro if desired.
Notes
For a thicker sauce, you can simmer the sauce in a saucepan with a cornstarch slurry after removing the chicken.
- Prep Time: PT10M
- Cook Time: PT4H
- Category: Tacos Wraps & Sandwiches
- Cuisine: American-Hawaiian
Nutrition
- Serving Size: 1 sandwich
- Calories: 385
- Sugar: 18g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
