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:

1/2 bottle ketchup

1/2 cup brown sugar 

1/4 cup white vinegar 

1 tablespoon cinnamon whiskey, such as Fireball

1 tablespoon salt 

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons red pepper flakes 

1 1/2 tablespoons mustard 


2 boneless, skinless chicken breasts

2 boneless, skinless chicken thighs

1/4 cup olive oil 

2 teaspoons salt 

1 teaspoon black pepper 


1/4 cup mayonnaise

3 tablespoons white vinegar 

2 tablespoons sugar


1/2 jalapeno, minced

1/2 cup diced pineapple

1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

4 slider buns, split and toasted


  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.