How To Make Hawaiian Pulled Chicken Sliders
These incredibly flavorful Hawaiian pulled chicken sliders yields a sweet, savory, and tangy lunch meal that’ll have you wanting seconds!
Serves:
Ingredients
- 2lbschicken breast,halves, boneless, skinless
- ½cupketchup
- â…“cuppineapple juice,apple juice could be substituted
- ¼cupsoy sauce,low sodium
- ¼cuphoney
- 2½tspmolasses
- ¼tspliquid smoke
- ¼tspcoconut extract
- ½tspginger,ground
- ½tsponion powder
- ½tspgarlic powder
- freshly-ground black pepper,to taste
- 1tbspcold water
- 1tbspcornstarch
- 2tbsptomato paste
- onions,green, diced, optional
- onions,red, grilled
For Glazed Pineapple:
- 6pineapple rings,fresh, cut about ½-inch thick
- 4tbspbrown sugar,divided
- 1tbspbutter,divided
Instructions
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Place the chicken in a 6 or 7-quart slow cooker. In a mixing bowl, whisk together ketchup, pineapple juice, low sodium soy sauce, honey, molasses, liquid smoke, coconut extract, ginger, onion powder, garlic powder, and black pepper.
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Pour the sauce over chicken in the slow cooker, cover with the lid, and cook on low heat for 5 to 6 hours.
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Remove chicken from the slow cooker, shred and set aside.
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In a medium saucepan, whisk together cold water and cornstarch, pour in sauce from slow cooker, and add tomato paste.
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Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer for 30 seconds, stirring constantly, until thickened.
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Return the chicken to the slow cooker, or the mixing bowl, pour the sauce over the chicken and toss to evenly coat.
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Serve warm on hamburger buns, along with glazed or grilled pineapple and diced green onions or grilled red onions.
Glazed Pineapple:
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Working in 2 separate batches, melt 1 tablespoon butter in a 10-inch non-stick skillet.
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Sprinkle 1 tablespoon brown sugar on one side of the pineapple rings, about 1 teaspoon per ring. Add the pineapple to the skillet, brown sugar side down, and saute over medium-high heat for about 3 minutes until golden on the bottom.
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Sprinkle another 1 tablespoon over the tops of the pineapple rings in the pan,1 teaspoon per ring, then flip and cook the opposite side for about 3 minutes until lightly browned. Repeat this process with the remaining 3 pineapple rings.
Nutrition
- Calories:Â 436.30kcal
- Fat:Â 16.14g
- Saturated Fat:Â 5.29g
- Trans Fat:Â 0.24g
- Monounsaturated Fat:Â 6.31g
- Polyunsaturated Fat:Â 3.12g
- Carbohydrates:Â 40.59g
- Fiber:Â 1.10g
- Sugar:Â 34.29g
- Protein:Â 33.28g
- Cholesterol:Â 101.85mg
- Sodium:Â 907.52mg
- Calcium:Â 50.99mg
- Potassium:Â 634.13mg
- Iron:Â 2.08mg
- Vitamin A: 62.45µg
- Vitamin C:Â 7.13mg
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