Hawaiian BBQ Pulled Chicken
March 3, 2013
Chicken Dishes, Crock pot meals, Easy Dinners, Gluten/Milk Free, Sandwiches, Tortilla/Wrap/Quesadilla Style, Weight Watcher Friendly
2.5 lbs Boneless Chicken Breast
1 whole Onion (large), sliced into chunks
8 oz. Crushed pineapple in 100% juice, drained
18 oz. Sweet Baby Rays Hickory & Brown Sugar BBQ sauce
Optional serving suggestions:
–Serve as sandwiches on Whole wheat or gluten-free hamburger buns
1. Place thawed chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.
2. Cook on HIGH for 4-6 hours or LOW for 6-8 hours.
3. Remove chicken from the crock pot and shred it using two forks. Place the chicken back in the crock pot and stir well to combine. Finish cooking and additional hour or two so the chicken can absorb most of the sauce.
4. Serve on your favorite buns.
Yields about 18 servings, serving size 1/2 cup
3 points on Weight Watchrs Points+ System
*add additional points for buns
I am in no way affiliated with Weight Watchers.
Recipe modified from tastykitchen.com