Description
Succulent shredded chicken slow-cooked in a sweet and savory pineapple BBQ sauce, served on toasted brioche buns with a tangy slaw.
Ingredients
2 lbs boneless skinless chicken breasts
1 cup BBQ sauce
1 can (20 oz) pineapple tidbits in 100% juice
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 brioche buns
2 cups coleslaw mix
1/4 cup red onion, thinly sliced
Instructions
Step 1: Place the chicken breasts in the bottom of the slow cooker in an even layer.
Step 2: In a small bowl, whisk together the BBQ sauce, soy sauce, minced garlic, and grated ginger.
Step 3: Pour the sauce mixture and the entire can of pineapple (with juice) over the chicken.
Step 4: Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is tender.
Step 5: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the slow cooker and toss with the sauce.
Step 6: Toast the buns and assemble the sandwiches by topping the chicken with coleslaw and red onion.
Notes
For the best results, use a smoky BBQ sauce to balance the sweetness of the pineapple juice.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Tacos Wraps & Sandwiches
- Cuisine: American/Hawaiian Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 385
- Sugar: 18g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
