2 large chicken breasts
1/2 cup ketchup
1/3 cup pineapple juice
1/4 cup low sodium soy sauce
1/4 cup honey
2 1/2 teaspoons molasses
1/4 teaspoon coconut extract
1/2 teaspoon minced ginger
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
fresh ground pepper to taste
1 Tablespoon cold water
1 Tablespoon cornstarch
2 Tablespoons tomato paste
glazed pineapple rings
10-12 Hawaiian rolls
10-12 pineapple rings (fresh or canned)
2 teaspoons of brown sugar per ring
1-2 Tablespoons of butter
In a bowl, whisk together ketchup, pineapple juice, soy sauce, honey, molasses, coconut extract, ginger, onion powder, garlic powder, and pepper. Place the chicken in the slow cooker. Pour the sauce over the chicken.
Cook on low heat for 5-6 hours.
Remove chicken and shred with two forks. Set it aside.
Strain the sauce from the crock pot with a fine mesh strainer, separating the fat from the liquid. Discard the fat, keep the liquid. Whisk together the cold water and cornstarch in a small sauce pan. Pour into the main sauce. Then whisk in the tomato sauce until everything is combined. Bring the mixture to a boil over medium high heat, stirring often. Reduce and simmer for about 30 seconds, stirring constantly, until thickened.
Return the chicken to the slow cooker and pour the sauce over the chicken. Cover and cook on low for another 30 minutes.
Split the Hawaiian rolls in half, top with a heaping spoonful of shredded chicken and a ring of glazed pineapple.
article printed from Just Another Day in Paradise: http://zitzmanfam.blogspot.com/