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Hawaiian Barbecue Pulled Chicken Sandwiches

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If you're looking for a way to spice up your classic slow-cooked pulled chicken dish, look no further than this Hawaiian barbecue pulled chicken recipe. Ignite your taste buds with the fantastic fusion of sweet, slow-cooked pineapple and smoky spices. Though you can enjoy this savory meal all year long, the tropical-infused chicken is ideal for serving at your summer picnic or backyard barbecue. Whether you decide to make these into finger-licking-good sliders or serve the pulled chicken on meal-size buns, you and your guests will be in for a real treat.

Best of all, when you use your Crock-Pot® Programmable Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker, entertaining becomes a piece of cake. Programmable cook times and temperatures allow you to prepare your ingredients in the morning, cover your slow cooker, set the appropriate temperature and go about the rest of your setting up. Hours later, you'll be greeted by the warm aroma of slow-cooked Hawaiian barbecue pulled chicken. And when your guests arrive, this slow cooker makes it easier than ever to serve. Forget the worry of where to place the lid: Fully equipped with a durable locking hinged lid, it seamlessly opens and stays in place while your friends and family members help themselves to your delicious cooking.

Hawaiian Barbecue Pulled Chicken Sandwiches
Bright and zesty, the pineapple juice adds an entirely new element to slow-cooked chicken. Marinating for hours with herbs, spices and sweetness, this chicken becomes tender and delicious. This recipe is simple to prepare and amazing to enjoy.

Ingredients:

  • 2 cups pineapple juice
  • 1 cup brown sugar
  • 3/4 cup ketchup
  • 1 tablespoon soy sauce
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ginger
  • 2 tablespoons butter
  • 3 pounds boneless, skinless chicken breasts
  • 1 cup chopped onion
  • 1/4 cup flour
  • 6 Hawaiian sandwiches buns, toasted (or 12 slider buns)
  • Mayo, for spread

Directions

  1. In a large bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, garlic cloves, Worcestershire sauce and spices.
  2. Mix well and set bowl aside.
  3. Over medium-high heat, add 2 tablespoons butter to large non-stick skillet.
  4. Add chopped onion to skillet and brown.
  5. Add in 1/4 cup flour and stir gently.
  6. Continue stirring and add pineapple juice to skillet, cooking for 5 minutes.
  7. The sauce will start to thicken.
  8. Place chicken breasts in slow cooker and cover with pineapple sauce.
  9. Cover and cook on low for 6 to 8 hours.
  10. Remove chicken from slow cooker and use two forks to shred.
  11. Return to slow cooker and mix well.
  12. Serve warm on toasted Hawaiian sandwich buns coated with a layer of mayo.
Make your Hawaiian-infused barbecue chicken sandwiches even better with a Hawaiian slaw.Make your Hawaiian-infused barbecue chicken sandwiches even better with a Hawaiian slaw.

Glazed Pineapple
If you really want to wow your guests, serve them a side of glazed pineapple for an incredible burst of juicy flavor to pair with the savory sandwiches. Or, serve each sandwich with a pineapple ring to add that fruity zest right to the sandwich itself.These are best made in two batches.

Ingredients:

  • 1 tablespoon butter, divided
  • 6 fresh pineapple rings (cut about 1/2-inch thick)
  • 4 tablespoons brown sugar, divided

Directions

  1. Heat butter in a non-stick skillet over medium-high heat.
  2. Sprinkle 1/4 of brown sugar over one side of 3 pineapple rings.
  3. Add pineapple to skillet, brown sugar side down.
  4. Saute until pineapple rings become golden, for about 3 minutes.
  5. Add another 1/4 of brown sugar to tops of pineapple rings.
  6. Flip and cook on the other side until lightly browned, for about 3 minutes.
  7. Repeat these steps with the last 3 pineapple rings.

Grilled pineapple makes everything taste better.Grilled pineapple makes everything taste better.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

 
 

 

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