Contestant Joy Thompson's updated version of the 70's Pineapple Chicken Teriyaki dish: Pulled BBQ Chicken Slider with Pineapple Cole Slaw for the Star Challenge Dining Across the Decades, as seen on Food Network's Comeback Kitchen, Season 2.
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


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.