Initial version
Ingredients
For the Pineapple Slaw
- 1/4 c apple cider vinegar
- 1/4 c canola oil
- 1 small pineapple diced
- 1/2 head red cabbage shredded
- 1/4 c fresh cilantro chopped
- 4 green onions sliced
For the Hawaiian-Style Chicken
- 1 c brown sugar
- 1/2 c chicken broth
- 1/2 c soy sauce
- 1/2 c honey
- 1/4 c pineapple juice
- 2 tbsp garlic minced
- 2 tbsp grated fresh ginger
- 1 tsp freshly ground black pepper
- 1 1/2 lb boneless, skinless chicken breast halved
- 2 tbsp cornstarch
- 2 tbsp water
For Serving
- 12 Hawaiian-style rolls
Instructions
Whisk vinegar and oil together in a large bowl; add pineapple, cabbage, green onions, and cilantro and toss to coat. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Mix the brown sugar, chicken broth, soy sauce, honey, pineapple juice, garlic, ginger, and black pepper together in the crock of a slow cooker.
Press High to heat the liquid, stirring to dissolve the brown sugar and honey completely; add the chicken breasts turn to coat in sauce.
Place the lid on the slow cooker, press Low, and cook for 6 to 8 hours.
Remove chicken breast with a slotted spoon to a cutting board; shred with a pair of forks.
Whisk cornstarch into water to dissolve; pour into the crock and stir.
Press High and simmer sauce, stirring occasionally, until thickened, 5 to 10 minutes.
Return chicken to crock and stir to coat in sauce.
Halve the loaf of Hawaiian rolls lengthwise without separating into individual rolls. Place the halves, cut-side up, onto a baking sheet
Toast rolls under the preheated broiler until golden brown, about 3 minutes.
Spoon the shredded chicken onto the bottom half of the rolls and top with slaw. Replace the top half of the rolls and cut into individual sliders to serve.