Ingredients
2 lbs boneless skinless chicken thighs or breasts
1 can (20 oz) crushed pineapple in juice
1 cup BBQ sauce (original or hickory)
1/4 cup soy sauce
1/4 cup brown sugar, packed
1 tsp garlic powder
1 tsp ground ginger
6 brioche buns or Hawaiian rolls
Optional: red onion slices, provolone cheese, or coleslaw for topping
Instructions
Step 1: Place the chicken thighs or breasts in the bottom of a 6-quart slow cooker in an even layer.
Step 2: In a medium bowl, whisk together the crushed pineapple (with juice), BBQ sauce, soy sauce, brown sugar, garlic powder, and ground ginger until well combined.
Step 3: Pour the sauce mixture over the chicken, ensuring all pieces are well-coated.
Step 4: Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours until the chicken is tender and easily shreds with a fork.
Step 5: Remove the chicken to a large bowl and shred using two forks. Return the shredded chicken to the slow cooker and toss with the remaining sauce to coat.
Step 6: Serve the warm chicken on toasted buns with your choice of toppings.
Notes
For a thicker sauce, whisk 1 tbsp of cornstarch with 1 tbsp of water and stir it into the slow cooker 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dishes & Savory Recipes
- Cuisine: American/Hawaiian
Nutrition
- Serving Size: 1 sandwich
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 890 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg