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.

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.

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.

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.

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.

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!