Recipe courtesy of Joy Thompson

Pulled BBQ Chicken Slider with Pineapple Coleslaw

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  • Level: Intermediate
  • Total: 45 min
  • Active: 50 min
  • Yield: 4 servings
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BBQ Sauce:




  1. For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
  2. For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
  3. For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
  4. Serve the slaw and shredded chicken on the toasted buns.