- Servings: 8
|3||Boneless Skinless Chicken Breasts|
|2 cups||Pineapple Juice + Extra, for cooking|
|½ cup||Coconut Milk|
|¼ cup||Soy Sauce|
|⅓ cup||Barbecue Sauce|
|1||Fresh Pineapple, cored but not cubed|
|8||Hawaiian Sweet Mini Subs|
|8 slices||Gouda or Provolone Cheese|
Set a 5-6 qt slow cooker to high. Clean fat from chicken and set aside.
In the slow cooker, combine pineapple juice, water, coconut milk, and soy sauce, then stir until combined. Add chicken, making sure it is completely submerged. Place lid on slow cooker.
Let chicken cook for 3 hours, checking periodically to see if it is still submerged in liquid. If not, add more pineapple juice. When the chicken is cooked through, remove from the slow cooker and place it on a cutting board. Using two forks, shred the chicken and set aside. Drain all but 1/3 of the liquid from the slow cooker. To the remaining liquid, add cornstarch and barbecue sauce. Stir until the sauce is completely mixed. Return shredded chicken to the slow cooker, cover with sauce, and allow it to cook for 15 more minutes. Meanwhile, cut four rings of fresh pineapple and place them on an inside grill to heat. Grill until the pineapple has grill marks. If you do not have an inside grill, this step can be done in a fry pan coated with cooking spray. Cook the pineapple until it is slightly browned on each side. Cut each grilled pineapple ring in half. Split the Hawaiian sweet mini subs and place the bottoms on a cookie sheet. When the chicken is ready, assemble the sandwiches by placing the following in this order: half a piece of cheese, a scoop of shredded chicken, half a pineapple slice, half a piece of cheese and the top of the sub. Place a cookie sheet with sandwiches in oven for 10 minutes, or until the cheese has melted. Remove from oven, press sandwiches down a little so they stay together while eating, and serve.