Slow Cooker BBQ Hawaiian Roll Chicken Sliders

Let me tell you about one of the easiest and tastiest crowd-pleasers I’ve made recently: Slow Cooker BBQ Hawaiian Roll Chicken Sliders. These little sliders are like a party in your mouth, combining tender, flavorful chicken, tangy barbecue sauce, and the perfect touch of sweetness from juicy pineapple. Whether you’re gearing up for a casual get-together, game day, or just a fun family dinner, these sliders are a total winner.

The slow cooker does all the heavy lifting here. You just toss in some chicken breasts, pour over your favorite BBQ sauce, and add pineapple for that tropical twist. As everything cooks low and slow, the flavors meld together beautifully, and the chicken becomes incredibly tender — so soft you can shred it effortlessly. Once it’s done, you pile that juicy shredded chicken onto sweet and fluffy Hawaiian rolls. The result is a bite-sized sandwich that balances savory, sweet, and smoky in the best possible way.

What I love most about this recipe is how simple it is, but it still feels special. It’s a perfect blend of convenience and flavor. You don’t need to fuss over complicated steps or fancy ingredients, yet when you serve these sliders, people will definitely notice. Plus, that pineapple adds a burst of freshness and a fun pop of color that makes these sliders look just as good as they taste.

If you want a recipe that’s fuss-free, delicious, and guaranteed to impress, this one fits the bill perfectly. It’s also super versatile — great for feeding a crowd or making ahead for easy weeknight dinners. Ready to dive in? Let’s talk about how to make these irresistible BBQ Hawaiian roll chicken sliders with pineapple.

Why You’ll Love It

• Hands-Off Cooking: Thanks to the slow cooker, you can set it and forget it. No need to babysit the stove or oven—just let the flavors develop while you focus on other things.
• Perfect Balance of Flavors: The combination of smoky BBQ sauce, tender chicken, and sweet pineapple creates a delicious sweet-and-savory contrast that keeps every bite exciting.
• Great for Any Occasion: Whether it’s a casual family dinner, a party appetizer, or game day snack, these sliders are always a hit and easy to serve to a crowd.
• Easy to Customize: You can swap in your favorite BBQ sauce, add extra spices, or even throw in some sliced jalapeños for a little heat — it’s super flexible to suit your taste.
• No-Fuss Cleanup: Since everything cooks in one pot, there’s minimal mess to clean up afterward — a total win in my book!

Ingredient List

For the Chicken Filling

• 3 large boneless, skinless chicken breasts
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1/2 cup pineapple juice (canned or fresh)
• 1 cup diced pineapple (fresh or canned, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembling

• 12 Hawaiian slider rolls
• Optional: sliced pickles or extra pineapple slices for topping

Ingredient Notes

• I always use a smoky, slightly sweet barbecue sauce like Sweet Baby Ray’s or a tangy homemade one — it really complements the pineapple.
• Fresh pineapple gives the best texture and flavor, but canned works perfectly well if that’s what you have on hand. Just be sure to drain it well.
• Pineapple juice adds a subtle sweetness and helps tenderize the chicken as it cooks.
• Hawaiian rolls are key here — their soft, slightly sweet flavor pairs perfectly with the savory BBQ chicken and pineapple. Don’t substitute with plain sandwich rolls!
• Smoked paprika adds a little depth and smokiness; if you don’t have it, regular paprika works too but the flavor will be milder.

Kitchen Equipment Needed

• Slow Cooker: For easy, hands-off cooking that makes the chicken tender and flavorful. I love using my slow cooker with a removable stoneware insert — makes cleanup so much easier!
• Cutting Board & Knife: To chop onions, garlic, and pineapple.
• Measuring Cups & Spoons: For accurate ingredient amounts.
• Mixing Bowl: To combine the cooked chicken with pineapple and BBQ sauce before assembling.
• Forks or Meat Shredders: To shred the chicken easily once cooked.
• Baking Sheet (optional): If you want to warm the assembled sliders before serving.
• Spatula or Spoon: For mixing and serving the chicken filling.

Instructions

Step 1: Prepare the Chicken and Ingredients

• Rinse the chicken breasts under cold water and pat them dry with paper towels.
• Peel and finely chop the onion and mince the garlic cloves.
• If using fresh pineapple, cut it into small, bite-sized pieces. If canned, drain well to avoid excess liquid.

Step 2: Add Ingredients to the Slow Cooker

• Place the chicken breasts at the bottom of the slow cooker.
• Sprinkle the smoked paprika, salt, and pepper evenly over the chicken.
• Add the chopped onion and minced garlic on top.
• Pour the barbecue sauce and pineapple juice over everything, making sure the chicken is mostly covered.
• Scatter the diced pineapple evenly over the top.

Pro Tip: For the best flavor, avoid stirring at this point so the chicken can soak in the sauce and juices evenly while cooking.

Step 3: Cook the Chicken

• Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours.
• The chicken is done when it’s very tender and easily shredded with a fork.

Step 4: Shred the Chicken

• Carefully remove the chicken breasts from the slow cooker and place them on a large plate or cutting board.
• Use two forks to shred the chicken into bite-sized pieces.
• Return the shredded chicken to the slow cooker and stir it into the juices and pineapple to soak up all the flavor.

Pro Tip: If you want your chicken extra saucy, scoop some of the liquid from the slow cooker and mix it in with the shredded chicken before assembling.

Step 5: Assemble the Sliders

• Slice the Hawaiian rolls in half horizontally.
• Spoon a generous amount of the BBQ pineapple chicken onto the bottom halves of the rolls.
• If desired, add extra pineapple slices or pickles on top for crunch and freshness.
• Place the top halves of the rolls on the sliders to close them up.

Step 6: (Optional) Warm the Sliders

• Preheat your oven to 350°F (175°C).
• Arrange the assembled sliders on a baking sheet.
• Cover loosely with aluminum foil and bake for about 10 minutes, just to warm the rolls and meld the flavors together.
• Serve warm and enjoy!

Tips and Tricks for Success

• Use chicken breasts or thighs depending on your preference; thighs will be juicier and more flavorful.
• Don’t skip draining canned pineapple to prevent the sliders from becoming soggy.
• For extra smoky flavor, add a splash of liquid smoke to the slow cooker.
• If your BBQ sauce is very thick, thin it out with a little water or pineapple juice for better slow cooker circulation.
• Let the shredded chicken soak in the sauce for at least 10 minutes before assembling for maximum flavor absorption.
• Warm the Hawaiian rolls slightly before serving to make them extra soft and inviting.
• Store any leftovers in an airtight container in the fridge for up to 3 days — they reheat beautifully!

Ingredient Substitutions and Variations

• Swap chicken breasts for boneless, skinless thighs for richer flavor and tenderness.
• Use turkey breast if you want a leaner option.
• Substitute Hawaiian rolls with slider buns or small brioche buns if you can’t find them.
• Replace pineapple with mango chunks for a different tropical twist.
• Try adding chopped jalapeños or a dash of cayenne pepper to the slow cooker for a spicy kick.
• Use a tangy vinegar-based BBQ sauce instead of a sweet one for a more savory flavor profile.
• Mix in shredded cheddar or pepper jack cheese into the chicken before assembling for a gooey surprise.

Serving Suggestions

• Serve these sliders with a side of crispy sweet potato fries for a fun and flavorful meal.
• I love pairing these sliders with a fresh coleslaw — the crunch and tang cut through the sweetness perfectly.
• They’re great alongside a simple green salad dressed with a light vinaigrette for a balanced plate.
• For a party spread, add some pickles and chips on the side to keep things casual and tasty.
• You can also serve them with grilled corn on the cob for an easy, summery vibe that everyone enjoys.

Storage and Reheating Instructions

• Store leftover shredded chicken and slider rolls separately in airtight containers in the refrigerator for up to 3 days.
• To reheat the chicken, microwave it covered for 1-2 minutes or warm it gently on the stove with a splash of pineapple juice to keep it moist.
• Warm the slider rolls in the oven at 350°F (175°C) for about 5 minutes or until soft and warm.
• To reheat assembled sliders, wrap them in foil and bake at 350°F (175°C) for 10-12 minutes until heated through.
• Avoid microwaving assembled sliders as the rolls may become soggy.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes! Just thaw the chicken completely before adding it to the slow cooker to ensure even cooking and the best texture.

Can I make these sliders ahead of time?

Absolutely. You can cook and shred the chicken a day ahead, then assemble the sliders just before serving for maximum freshness.

What if I don’t have a slow cooker?

You can cook the chicken in a covered pot on low heat for 2–3 hours, or bake it covered in the oven at 325°F (160°C) for about 1.5–2 hours until tender.

Can I freeze the leftover chicken filling?

Yes, store it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

How spicy are these sliders?

They’re mild by default, but you can easily add heat by mixing in jalapeños or a dash of hot sauce to the slow cooker.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!