Hawaiian BBQ Pulled Chicken Sandwiches

Ingredients

• 2 lbs boneless skinless chicken breast halves
• 1/2 cup ketchup
• 1/3 cup pineapple juice
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 2 1/2 tsp molasses
• 1/4 tsp liquid smoke
• 1/4 tsp coconut extract
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Freshly ground black pepper, to taste
• 1 Tbsp cold water
• 1 Tbsp cornstarch
• 2 Tbsp tomato paste
• 6 fresh pineapple rings
• 4 Tbsp brown sugar, divided
• 1 Tbsp butter, divided

Directions

1. Use a slow cooker that holds 6 or 7 quarts, and place the chicken inside. In a mixing bowl, combine the ketchup with the pineapple juice. Whisk in the low sodium soy sauce, then add the honey, molasses, liquid smoke, coconut extract, ginger, onion powder, garlic powder, and black pepper. Pour the sauce onto the chicken, cover, and use the low heat setting for 5 – 6 hours.
2. Lift the chicken out of the slow cooker, shred it, and keep it nearby. In a medium saucepan, whisk the cold water with the cornstarch; add the sauce from the slow cooker and stir in the tomato paste.
3. Set the saucepan over medium high heat and bring the mixture to a boil, stirring often. Turn the heat down and simmer for 30 seconds, stirring the entire time, until the sauce has thickened.
4. Put the chicken back in the slow cooker, or use the mixing bowl, and pour the thickened sauce over it. Toss until the chicken is evenly coated. Serve warm on hamburger buns with glazed pineapple, grilled pineapple, diced green onions, or grilled red onions, if desired.