Description
These Crock Pot Pineapple Chicken Sandwiches combine tender shredded chicken in a sweet and tangy pineapple BBQ-style sauce, served with a creamy homemade coleslaw on a fresh roll. Perfect for easy weeknight dinners or casual gatherings, this set-it-and-forget-it recipe delivers deliciously tropical flavor in every bite.
Ingredients
For the Chicken
- 1 medium onion, chopped
- 2 Tb butter
- 1/4 cup flour
- 2 cups pineapple juice
- 1 cup brown sugar
- 4 cloves garlic, minced
- 3/4 cup ketchup
- 1 Tb soy sauce
- 1 1/2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp ground ginger
- 3 pounds chicken breasts
For the Coleslaw
- 1 1/3 cups mayonnaise (such as Best Foods Light)
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1/2 tsp ground mustard
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (14-ounce) bag of coleslaw salad mix
For Serving
- 6–8 rolls
Instructions
- Cook the Onions: In a large, deep skillet, melt the butter over medium heat. Add the chopped onions and cook until they become translucent, stirring occasionally to avoid burning.
- Mix Pineapple Sauce: In a separate bowl, whisk together the pineapple juice, brown sugar, minced garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ground ginger until well combined.
- Add Flour to Onions: Sprinkle the flour over the cooked onions in the skillet. Stir it in completely until the mixture becomes thick and pasty.
- Add Liquid and Simmer: Pour the pineapple juice mixture into the onion-flour mixture in the skillet. Stir to blend thoroughly, bring to a simmer, and cook for about 5 minutes, or until the sauce thickens slightly.
- Slow Cook the Chicken: Place the chicken breasts into a 3-4 quart crock pot. Pour the hot pineapple sauce over the chicken. Cover and cook on low heat for 6-8 hours, allowing the flavors to infuse and the chicken to become tender.
- Shred and Return Chicken: When the chicken is cooked through, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the sauce in the crock pot and cook for an additional 30 minutes to soak up more flavor.
- Prepare the Coleslaw: In a large bowl, stir together the mayonnaise, apple cider vinegar, sugar, ground mustard, onion powder, salt, and pepper until smooth. Pour this dressing over the coleslaw mix and toss thoroughly to coat.
- Assemble Sandwiches: Spoon a generous amount of pineapple chicken onto each roll and top with a helping of the creamy coleslaw. Serve immediately and enjoy!
Notes
- For a lighter option, use light mayonnaise and whole wheat rolls.
- The chicken and sauce can be made a day ahead — just reheat and assemble for serving.
- You can substitute boneless, skinless chicken thighs for a richer flavor.
- The coleslaw can be prepared up to a day in advance for maximum crunch.
- Leftover chicken is great for tacos or over rice the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours, 30 minutes
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (with coleslaw and roll)
- Calories: 520
- Sugar: 29g
- Sodium: 1020mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
