Hawaiian Chicken Sandwiches



Who else is a fan of sweet and savory? What about a sandwich that requires a fork and knife? If I'm peaking your interest, this recipe is for you! This sandwich has slow cooked chicken, liberally covered with barbecue sauce, topped with cheese, and finished with pineapple. It's a great weeknight meal, can easily be doubled to feed a crowd, and if you have the time-- throw your pineapple on the grill or under the broiler for a little extra wow factor. 

Here's how you do it.


    • 2 Pounds Boneless/Skinless Chicken 
    • 2-3 Cups BBQ Sauce (depends how saucy you like it)
    • Buns
    • Pineapple
    • Cheese of choice, grated.                                                                                                                      
Place chicken in the crockpot covered with 1 cup of bbq sauce. Cook on high for 5-6 hours or low for 7-8. If the chicken is frozen, you can add 2 hours to the times, #workingmomhack. Pull the meat out, leaving the liquid behind, and shred. Place the shredded meat in a broiler safe dish. I love my cast iron for this.  Top with remaining bbq sauce, shredded cheese, and put it under the broiler for 5-6 minutes, or until the cheese is melted. 




After the cheese is melted, stick your buns under the broiler until just crispy. Top your sandwiches with slices of pineapple. Fresh pineapple is wonderful on these, but if your stores do not look great (like mine!), canned works just as well.  I served these up with big handfuls of sweet potato fries. 




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