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Like that? Try this! Chicken BBQ with Pineapple BBQ Sauce

Posted Jan 19 2012 2:17pm

Now, per my promise to myself and to you, I’ve been hitting the kitchen every day this week to make something I’ve never made before . And, I’m so freakin’ happy to say, everything has turned out delicious!

[ mini quiche , chicken tortilla soup , sour patch martini ]

My biggest accomplishment was something I never, ever thought I’d actually crave.

Shredded chicken BBQ with homemade pineapple BBQ sauce. I actually CRAVED this stuff. After one sandwich, even though I was quite full, my mouth watered and I actually found myself fork deep in the bowl of BBQ laden chicken.

E walked in and said “I thought you made a sandwich?” I nodded in shame and quickly put the fork down. I can’t help it. This stuff is just INCREDIBLE. And I’m not one to actually rave about BBQ. I made this on Tuesday and there are NO leftovers. Not even a small  shred of chicken left.

I know that this whole set up is quite monochromatic, but sometimes, there just isn’t place for vegetables. And I know, ME, the veggie obsessed health maniac, just admitted that. But with sweet, slow cooked, melt in your mouth BBQ, veggies would have just f-ed it up.

I ate probably about a chicken’s worth of this stuff, but really, I couldn’t help myself. You’d think after my binge I’d be sick of BBQ.

Nope. I plan on making this again on Sunday. I fear I may have just begun a serious addiction.

Crockpot Chicken BBQ with Pineapple BBQ Sauce

Makes about 5 sandwiches
Prep time: 15 minutes
Cook time: About 5 hours

Sauce recipe adapted from Southern Foods.

  • 3 frozen boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1/2 large onion, chopped
  • 1 cup crushed pineapple
  • 3 cloves garlic, finely minced
  • 3/4 cup Jack Daniels
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 1/4 cup brown sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • Dashes of salt and pepper
  • In a medium sauce pan, heat olive oil and cook onions, garlic and Jack Daniels until translucent, about 10 minutes. Remove from heat and light; let flame sit for 20 seconds. Add remaining ingredients, bring to a boil and turn heat down to low. Simmer for 10 minutes. Remove and strain through a wire mesh strainer over a bowl to catch the onions and garlic.
  • Chill sauce overnight.
  • Next day, place chicken in a slow cooker. Pour sauce over it and set on low. Let cook for 3 hours if on high and about 5 hours on low. When chicken is fully cooked, remove from sauce and shred in another bowl.

  • Place chicken back into the sauce and let sit for at least an hour to absorb the flavor.
  • Serve with a whole wheat bun and enjoy!

Make this. Eat it. and enjoy every finger lickin’ second.

Nutritional information per 1 cup: 365 calories, 13 grams of fat, 45 grams of carbohydrates, 3 grams of fiber and 22 grams of protein. 

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