Hawaiian chicken sandwiches
  • 1 can crushed pineapple; reserve 2 Tablespoons
  • 1/4 cup soy sauce
  • 1 clove minced garlic
  • 1 inch piece ginger peeled and minced, or 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 3 chicken breasts butterflied and cut to fit a slider size roll
  • 3 slices provolone quartered
Pineapple Mayonnaise
  • 2 Tablespoons crushed pineapple reserved from earlier
  • 1/2 cup mayonnaise
  • 1 teaspoon rice wine vinegar
Hawaiian Rolls
  1. Open the can of pineapple; reserve two tablespoons for the mayonnaise.
  2. Place the pineapple, soy sauce, garlic, ginger, and sesame oil in a zip-top bag and mix well.
  3. Add the chicken to the bag. Remove all of the air, seal and place in the fridge for 6-8 hours, or freeze. Remove from freezer (if necessary) and thaw overnight. Pour contents into a slow cooker and cook on low for 6-8 hours.
  4. In a small bowl, stir together two tablespoons pineapple, mayonnaise and vinegar. This keeps in the refrigerator for 1 week.
  5. Cut the rolls in half. Spread the bottom with pineapple mayonnaise. Place cooked chicken on top and add a slice of provolone to melt. If desired add a tomato slice or lettuce leaf.