Pulled Hawaiian Chicken Sandwiches

Tender, tangy shredded chicken topped with melted provolone and a slice of pineapple on our Hawaiian Sweet Bread.


  • ½ C. Cane Sugar
  • 3 Tbsp. Gluten-free Soy Sauce
  • ¼ C. Apple Cider Vinegar
  • ½ tsp. Ground Ginger
  • 1 Clove Garlic, minced
  • Black Pepper, to taste
  • 2.5 lbs. Boneless, Skinless Chicken Breasts and Thighs
  • 4 Canyon Bakehouse Hawaiian Sweet Bread, toasted
  • Provolone Cheese
  • Sliced Pineapple


  1. Place the chicken pieces in the bottom of a crockpot on the standard-setting.
  2. In a small bowl, whisk together the cane sugar, soy sauce, apple cider vinegar, ground ginger, and garlic.
  3. Pour the liquid mixture over the chicken. Place the lid on the crockpot and cook for 4-6 hours, until it can easily be shredded with a fork.
  4. Once the chicken is shredded, place it back in the crockpot with the liquid and keep it warm.
  5. Using tongs, assemble each sandwich with about 1/3 C. of shredded chicken, a slice of provolone and a ring of sliced pineapple.


Difficulty: Easy

Prep: 5 min

Cook: 4 hours

Servings: 6