1.5 pounds of chicken tenders
½ bottle of Chef Hak’s BBQ sauce
Hawaiian rolls
Thinly sliced jalapeños
Optional: coleslaw for serving
For the pineapple salsa:
2 cups of diced pineapple
1 diced bell pepper
½ cup of diced red onion
¼ cup of minced cilantro
1.5 tsp salt
1 Tbsp lime juice
Directions:
- Place your chicken tenders in the crockpot and cover with Chef Hak’s barbecue sauce. Cook on high for 3 to 4 hours, or until the chicken shreds easily with a fork.
- Prepare the pineapple salsa while the chicken is cooking. Combine the chopped pineapple, pepper, red onion, and cilantro in a large bowl and top with salt and lime juice. Mix well to combine the ingredients and store in the fridge.
- To assemble the sliders, slice your Hawaiian rolls in half, top with the shredded barbecue chicken, pineapple, salsa, and thinly sliced jalapeños. Enjoy!