Serves 6
405 min
Crockpot Pineapple Chicken Sandwiches
Recipe GLPRad29c9df9b856f
Tender, shredded chicken infused with sweet pineapple and warm spices, slow-cooked to perfection, then served on toasted buns with caramelized grilled pineapple rings and fresh guacamole. This tropical-inspired sandwich combines savory and sweet flavors with a hint of heat, topped with a creamy avocado spread and fresh cilantro.
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Ingredients
¾ cup pineapple puree
2 tablespoons rice vinegar
2 cloves fresh garlic, minced
1½ teaspoons fresh ginger, grated
½ whole fresh lime juice
¼ teaspoon red pepper flakes
1½ pounds boneless, skinless chicken breasts
1 small red onion, chopped
2 medium ripe avocados
¼ cup fresh cilantro, chopped
¼ teaspoon sea salt
1 tablespoon extra virgin olive oil, divided
6 rings fresh pineapple rings, about ½ inch thick
6 buns or rolls
Directions
In a small bowl, combine the pineapple puree, rice vinegar, minced garlic, grated ginger, lime juice from the lime half, and red pepper flakes. Stir well until all ingredients are fully incorporated.
Place the chicken breasts in a crockpot. Chop the red onion and add most of it to the crockpot, reserving about 1 to 2 tablespoons for the guacamole.
Pour the pineapple sauce mixture over the chicken in the crockpot. Cover and cook on low for 6 to 7 hours, until the chicken shreds easily with a fork (internal temperature should reach 165°F).
Shred the cooked chicken directly in the crockpot using two forks, breaking it into bite-sized pieces. Allow the shredded chicken to rest in the sauce for about 10 minutes to absorb the flavors.
While the chicken rests, prepare the guacamole. Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork or potato masher until relatively smooth.
Mince the reserved 1 to 2 tablespoons of red onion. Add it to the mashed avocado along with the chopped cilantro, a squeeze of lime juice, and sea salt. Mix gently until combined. Set aside.
Heat a large skillet over medium-high heat. Add the olive oil and allow it to become hot and shimmering, about 1 to 2 minutes.
Carefully place the pineapple rings in the hot skillet in a single layer. Cook for 5 to 7 minutes, flipping once halfway through, until the rings are lightly caramelized and develop light char marks on both sides. Work in batches if your skillet is not large enough.
Toast the buns or rolls if desired. To assemble each sandwich, place a grilled pineapple ring on the bottom bun, top with a generous spoonful of the shredded pineapple chicken, then spread a generous amount of guacamole on the top bun.
Serve the sandwiches immediately while the chicken is warm and the guacamole is fresh.
