Instructions

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!