Happy 4th of July! I know most people grill on days like today, but if you don't have a grill or outside space (like me), then a slow cooker is a wonderful thing to use instead. Hawaiian chicken sandwiches are a popular sandwich going around one of the cooking message boards where I belong. I have always enjoyed the savory sweet combination and these sandwiches were no exception. I love pulled meats and being able to use my slow cooker on super hot days like the ones we've been having so I decided to adapt this recipe to do just that. I also added some BBQ sauce to the mix. These sandwiches were fantastic and something that I will definitely be making again. If you want you can grill up your pineapple slices or brown them a little in a skillet, but I just added them as is because I got a little lazy.
Slow Cooker Pulled BBQ Hawaiian Chicken Sandwiches
1.5 pounds chicken breasts
1 can pineapple rings
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons dijon mustard1/2 cup BBQ sauce
1 tablespoon cornstarch
1 tablespoon water
1. Spray slow cooker with cooking spray and add chicken.
2. Mix together the juice from the pineapple rings, soy sauce, brown sugar, dijon mustard and BBQ sauce, then pour over the chicken.
3. Cook on low heat for 4-5 hours.
4. When finished cooking, remove chicken and shred on a plate. Turn slow cooker to the warm setting.
5. Combine cornstarch and water in a small bowl. Take liquid from slow cooker and pour into a medium-sized saucepan, then add the cornstarch mixture. Boil over high heat and mix until thickened.
6. Put chicken back into slow cooker and pour the sauce over top. Mix well.
7. Serve on toasted hamburger buns and add a slice of pineapple to the top, if desired. Pin It