Pineapple Barbeque Pulled Chicken Sandwiches

Recipe adapted from Tasty Kitchen

Ingredients: 

1 ½  pounds boneless skinless chicken breast, thighs or combination of both (I used breast)

1 cup chopped onion (small dice)

½ can (20 Oz. Size) crushed pineapple (drained, juice reserved)

1/3 cup reserved pineapple juice

2 cups BBQ Sauce Of Your Choice (I used Sweet Baby Rays)

Whole wheat sandwich buns

To Freeze: Place all ingredients in a gallon size freezer bag. Seal and freeze!

To Prepare: Thaw overnight. Empty contents of bag into crockpot. Cook on low for 6-8 hours, high 4-5 hours.  1-2 hours before done, remove chicken and shred. Return chicken to crockpot and stir. Finish cooking. This will allow the chicken to soak up the sauce.

To Serve: Serving size is approximately ½ cup on bun, top with coleslaw if desired.

Classic Coleslaw:

1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt

1/4 cup mayonnaise

1/4 cup apple cider vinegar

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon pepper

1 bag shredded coleslaw mix (16 oz)

Note: We found the flavor for both the chicken and coleslaw better the next day!