Saturday, May 14, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

 Daniel of course had 2... so don't think it was the pregnant girl who ate both! :)

Hawaiian BBQ Pulled Chicken Sandwiches
  • 3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
  • 1 whole Onion (large), Sliced Into Chunks
  • 1 can (20 Oz. Size) Pineapple, I Recommend Crushed, Drained But Reserve The Juice If Using (See Note Below)
  • 1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (Our Favorites Are Sweet Baby Ray's Or Open Pit If We Want To Give It A Little More Of A Kick)
  • Hamburger Buns Or Kaiser Rolls
If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very “wet” sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.
Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.
Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).
An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.
Note: When I had made it with Sweet Baby Ray’s and pineapple juice, it was a very sweet Pulled Chicken. It was great, and everyone loved it. But I have to say, using Open Pit BBQ Sauce and no pineapple juice was hands down our favorite! It had just the right amount of sweet and vinegar that we love in a good BBQ.
If you are making this for kids, children tend to like the sweeter variety.

1 comment:

  1. I think I am going to make this for dinner this week! :)