Slow-Cooker Pineapple Barbecue Chicken Sandwiches

These pineapple barbecue chicken sandwiches are what you make when dinner needs to happen, but you’d rather not think too hard about it. Shared by Taste of Home reader Nancy Heishman of Las Vegas, Nevada, this slow-cooker recipe jazzes up a package of plain-Jane boneless skinless chicken breasts while you get on with your day.

The chicken cooks until it’s tender, then gets shredded and tossed with a quick sauce made from just three pantry-friendly ingredients: store-bought barbecue sauce, honey mustard and canned crushed pineapple.

The shredded chicken soaks up all those sweet, tangy flavors, turning into a saucy tangle that’s perfect for piling onto toasted buns. Add fresh veggie toppings, a handful of chips or a scoop of slaw on the side, and you have an easy meal perfect for busy weeknights or game days.

Ingredients for Pineapple Barbecue Chicken Sandwiches

• Boneless skinless chicken breasts: Popping a pack of chicken breasts in the slow cooker is my favorite shortcut for tender, shreddable chicken. Try to use breasts that are similar in size so they cook evenly. If you prefer the richer, juicier flavor of dark meat, boneless skinless chicken thighs work just as well.
• Barbecue sauce: Since barbecue sauce does most of the heavy lifting here, use a brand you genuinely enjoy. Our Test Kitchen tested this recipe with sweet-and-spicy Sweet Baby Ray’s, but any barbecue sauce you have will work. You can use a honey barbecue for added sweetness, or a hotter variety for spicier sandwiches.
• Honey mustard: Honey mustard adds zing that wakes up the barbecue sauce and pineapple pairing. If you don’t have honey mustard on hand, you can make your own by stirring together equal parts honey and yellow mustard.
• Crushed pineapple: Use crushed canned pineapple in juice and don’t drain it! The pineapple and its juice help create the sweet, tangy sauce that coats the shredded chicken.
• Hamburger buns: Soft brioche buns, potato buns or classic sesame seed buns all work well here. Toast the buns first to keep them from getting soggy once they’re loaded up with the saucy chicken.
• Toppings: Crisp lettuce and thinly sliced red onion add freshness and crunch, balancing the sweet, smoky barbecue chicken. If raw onion feels too bold, soak the slices in cold water for 10 minutes before serving them to mellow their bite.

Directions

Step 1: Slow-cook the chicken

Place the chicken breasts in a 4-quart slow cooker. In a small bowl, stir together 1/4 cup of barbecue sauce and the honey mustard, then pour the mixture over the chicken. Cover the crock and cook the chicken on low for 2 hours and 30 minutes to to 3 hours, or until the chicken is tender and easy to shred.

Editor’s Tip: Chicken breasts can dry out if cooked too long in the slow cooker, so start checking them closer to the beginning of that time range. The chicken is ready once it reaches an internal temperature of 165°F and shreds easily with a fork.

Step 2: Shred the chicken

Transfer the chicken to a cutting board or large bowl and discard the cooking liquid. Using two forks, shred the chicken into bite-sized pieces, then return it to the slow cooker.

Editor’s Tip: A hand mixer is a great shortcut for shredding chicken fast. Just place the cooked chicken in a large bowl and mix it on low speed until it’s shredded.

Step 3: Stir in the pineapple

Add the crushed pineapple and the remaining barbecue sauce to the shredded chicken, stirring until it’s evenly coated. Cover the slow cooker and cook the chicken on high for an additional 15 minutes.

Pile the barbecue chicken onto toasted buns and top it with lettuce, onion and coleslaw.

Recipe Variations

• Turn it into sliders: Serve the barbecue chicken on Hawaiian rolls instead of hamburger buns for party-friendly sliders that are perfect for game days, potlucks and cookouts.
• Add heat: Stir a can of chopped green chiles into the chicken or top the sandwiches with pickled jalapenos for a spicy kick that really pops against the sweet pineapple.
• Experiment with toppings: Skip the lettuce and top the sandwiches with coleslaw for crunch, or add a few slices of avocado for a creamy element. Grilled pineapple rings would also be delicious here; they play up the island vibes in a big way (luau, anyone?).
• Swap the protein: This sweet-and-savory barbecue sauce works just as well with boneless pork shoulder.
• Top with cheese: Melt a slice of pepper jack, cheddar or provolone over the warm chicken for extra-rich, ooey-gooey sandwiches.

How to Store Pineapple Barbecue Chicken Sandwiches

For the best texture, store the pineapple barbecue chicken and sandwich toppings separately from the buns. Transfer the chicken to an airtight container and refrigerate it for up to four days. Store the lettuce, onion and buns separately so they stay fresh.

Can you freeze pineapple barbecue chicken?

Yes! While the sandwiches are best assembled fresh, the pineapple barbecue chicken freezes well and can be made ahead as a meal-prep recipe. Let the chicken cool completely, then transfer it with the sauce to a freezer-safe container or a zip-top freezer bag. Freeze it for up to three months. Thaw the chicken overnight in the refrigerator and reheat it on the stovetop or in the microwave until it’s heated through.

How do you reheat pineapple barbecue chicken sandwiches?

When you’re ready to eat, reheat the chicken in the microwave or on the stovetop. If the sauce seems a little thick after thawing, stir in a splash of water or extra barbecue sauce to loosen it up. Once the chicken is hot, pile it onto fresh toasted buns and add your desired toppings.

Slow-Cooker Pineapple Barbecue Chicken Sandwiches Tips

Can you use fresh pineapple instead of canned pineapple?

Yes! Fresh pineapple requires more prep, but you can make it work if you prefer fresh fruit. Canned crushed pineapple is the easiest option because it’s ready to use and provides both the fruit and the juice needed to make the sauce.

Cut the fresh pineapple, then very finely chop about 2 cups of the flesh or pulse it in a food processor until it’s chunky but not pureed. The smaller the pieces, the better for blending into the shredded chicken. Since you’ll be missing the juice from the can, add a few splashes of pineapple juice to give the chicken the same saucy consistency.

Why is my pineapple barbecue chicken watery?

The most common culprit for watery pineapple barbecue chicken is too much liquid from the chicken. Be sure to discard the cooking liquid after shredding the chicken in Step 2, and return only the shredded meat to the slow cooker.

If the filling still seems a little thin after adding the pineapple and barbecue sauce, remove the slow-cooker lid and cook the chicken for a few extra minutes to evaporate excess moisture.

What can you serve with pineapple barbecue chicken sandwiches?

These pineapple barbecue chicken sandwiches pair well with just about any side dish you’d bring to a cookout or picnic. Serve them with coleslaw, potato salad, pasta salad, baked beans, mac and cheese or corn on the cob for a classic barbecue-style meal. For a lighter lunch, try a simple green salad, fresh fruit salad or crunchy veggie sticks.