Crockpot Pineapple Chicken Sandwiches

Crockpot Pineapple Chicken Sandwiches |

So guess what? I picked my first tomato from our garden this weekend! I may have done a little happy dance around the yard, giving my neighbors yet another reason to think I’m completely nuts. You can see straight into our backyard from the street so my husband likes to constantly remind me to keep it under control. Act normal. I usually pish posh this because I mean c’mon! It’s a tomato! And I didn’t kill the plant yet! Yay!

I’ve been flying on a high from my so far gardening success. In fact, I’d even go so far as to say that I am maybe getting a little too full of myself. Our tomato plant is packed with growing tomatoes …. so I am absolutely convinced that because that first one was glorious they are all going to be awesome. Which I realize may not in fact be the case, especially considering that I have already killed the cilantro. But I am ignoring that for now. Because success!

So this lovely tomato story has nothing to do with these sandwiches other than the fact that they have both happened this summer. Do I get bonus points for sharing the most useless story ever?

Crockpot Pineapple Chicken Sandwiches |

But seriously. Do you know what else I love besides my super awesome totally going to continue to grow really big tomato plant?

My crockpot, that’s what. It’s been getting a whole lotta use lately at our house. There is just something about knowing that dinner is already practically done at 10 o’clock in the morning that makes me giddy.

Even more giddy when it’s going to result in sweet little pineapple chicken sandwiches.  We’re talking pulled chicken cooked in a sorta kinda homemade teriyaki sauce, slapped on top of a bun and then covered with charred, grilled pineapple and classic, simple guacamole.

Party on a bun right there. I can’t resist. I also can’t resist eating half the guacamole before it even makes it to the sandwiches because chips and guacamole is well, utterly amazing.

Crockpot Pineapple Chicken Sandwiches |

Come to mama.

Yield: 6 sandwiches

Crockpot Pineapple Chicken Sandwiches

Recipe for crockpot pineapple chicken sandwiches. Pulled chicken cooked in homemade teriyaki sauce and topped with grilled pineapple and guacamole.

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For the chicken:

  • ¾ cup pineapple puree*
  • ⅓ cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 ½ teaspoons freshly grated ginger
  • juice of ½ a lime
  • ¼ teaspoon red pepper flakes
  • 1 ½ pounds boneless skinless chicken breasts
  • 1 small red onion, chopped and divided

For serving:

  • 2 medium ripe avocados
  • ¼ cup cilantro, chopped
  • juice of ½ a lime
  • ¼ teaspoon sea salt
  • 1 tablespoon olive oil, divided
  • 6 pineapple rings, about ½ inch thick
  • 6 buns or rolls, toasted if desired


  1. To make the chicken – add the pineapple puree, soy sauce, vinegar, garlic, ginger, lime juice and red pepper to a small bowl. Mix to combine.
  2. Add the chicken breasts to a crockpot. Add in almost all of the red onion, reserving about 1 to 2 tablespoons for later. Pour in the pineapple sauce mixture. Cover and cook on low for 6 to 7 hours, until the chicken shreds easily. Shred the chicken and then let stand in the crockpot for about 10 minutes.
  3. Meanwhile, for serving – mince the reserved 1 to 2 tablespoons of red onion. Cut the avocados in half, remove the seed and scoop the flesh into a medium bowl. Using a fork or potato masher, mash the avocado until it is pretty much smooth. Add in the minced red onion (to taste), cilantro, lime juice and salt. Mix until combined and set aside.
  4. Set a large skillet over medium high heat. Add in the olive oil. When nice and hot, add in the pineapple rings. Cook for about 5 to 7 minutes, flipping once halfway through, until slightly browned / charred (if your skillet isn’t big enough, you can do this in batches).
  5. To serve, place a grilled pineapple ring on the bottom of a bun. Spoon some of the shredded chicken on top. Smear a generous amount of the guacamole on the top of the bun and assemble. Serve immediately.

*To make the pineapple puree – add about 1 ½ to 1 ¾ cups of cubed pineapple to the bowl of a food processor and process until completely smooth.

I used 1 medium fresh pineapple for this recipe (for both the pineapple rings and the remainder for the puree, with a tiny bit leftover for snacking!).

You can also absolutely grill the pineapple rings on an actual grill.

In the pictures – I used slider rolls instead of regular burger buns – so I had to cut the pineapple to fit – do whatever works for you!

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