Description

Ever wondered how to bring a burst of tropical flavor to your sandwich game? Picture biting into Sweet and Spicy Pineapple Chicken Sandwiches, where tender, slow-cooked chicken is infused with sweet-spicy barbecue sauce, tangy crushed pineapple, and a hint of honey mustard, all piled high on toasted buns

Ingredients

Each ingredient in Sweet and Spicy Pineapple Chicken Sandwiches contributes to its bold, tropical flavor and juicy texture. Substitutions make it adaptable to your pantry.

Boneless, Skinless Chicken Breasts (2.5 lbs): Lean, tender protein that shreds easily. Substitution: Chicken thighs or rotisserie chicken (skip initial cooking).
Sweet and Spicy Barbecue Sauce (18 oz bottle, divided): Provides a sweet-heat base. Substitution: Regular barbecue sauce with 1 tsp hot sauce or chili flakes.
Honey Mustard (2 tbsp): Adds tangy sweetness. Substitution: Dijon mustard with 1 tsp honey or yellow mustard.
Unsweetened Crushed Pineapple (8 oz can, undrained): Brings tropical tang and moisture. Substitution: Fresh crushed pineapple or canned pineapple tidbits (undrained).
Hamburger Buns (8, split and toasted): Sturdy base for the filling. Substitution: Brioche buns, slider buns, or gluten-free buns.
Optional Toppings: Bibb lettuce leaves and thinly sliced red onion. Substitution: Romaine lettuce, arugula, or sliced white onion.

Why These Ingredients Matter:

Chicken and barbecue sauce create a hearty, flavorful filling with a sweet-spicy kick.
Pineapple adds a tropical, tangy contrast that elevates the dish.
Honey mustard enhances the sauce with a subtle zing.
Slow cooking ensures tender, juicy chicken that soaks up the vibrant flavors.

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Instructions

Prep the Chicken (5 minutes):
- Place 2.5 lbs boneless, skinless chicken breasts in a 4-quart slow cooker.
- In a small bowl, combine ¼ cup sweet and spicy barbecue sauce with 2 tbsp honey mustard; pour over the chicken. Tip: Grease the slow cooker with cooking spray for easy cleanup; ensure chicken is evenly coated with the sauce mixture.
Slow Cook the Chicken (2.5-3 hours):
- Cover and cook on low for 2.5-3 hours, until the chicken is tender and a thermometer inserted reads 165°F (74°C). Tip: Check at 2.5 hours to avoid overcooking; avoid lifting the lid to maintain heat.
Shred the Chicken (5 minutes):
- Remove chicken from the slow cooker and discard the cooking liquid.
- Shred the chicken with two forks and return it to the slow cooker. Tip: Shred while warm for easier handling; discard liquid to prevent a watery final dish.
Add Pineapple and Sauce (15 minutes):
- Stir in 8 oz can unsweetened crushed pineapple (undrained) and the remaining barbecue sauce (about 1.5 cups from the 18 oz bottle).
- Cover and cook on high for 15 minutes, until heated through and flavors meld. Tip: Stir gently to combine; ensure pineapple is evenly distributed for consistent flavor.
Assemble the Sandwiches (5 minutes):
- Split and toast 8 hamburger buns (in a toaster, oven at 350°F for 3-5 minutes, or skillet).
- Spoon about ¾-1 cup of the chicken mixture onto each bun bottom.
- Add optional toppings like Bibb lettuce leaves and thinly sliced red onion, then place bun tops. Tip: Toast buns just before serving for a crisp texture; use a slotted spoon to avoid excess sauce on the buns.
Serve (3 minutes):
- Serve warm, arranging sandwiches on a platter or individual plates (1 sandwich per serving for 8 servings). Tip: Offer extra barbecue sauce on the side for dipping; serve with napkins for juicy, messy bites.