Ingredients
2 pounds boneless skinless chicken breasts1 cup barbecue sauce1 cup crushed pineapple, undrained1 medium onion, chopped3/4 cup frozen pepper strips, thawed1/4 cup sweetened shredded coconut1 tablespoon minced garlic1 tablespoon reduced-sodium soy sauce1 teaspoon salt1 tablespoon cornstarch1/4 cup water6 hoagie buns, splitMinced fresh cilantro, optional
Preparation
In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly.
Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through.
Serve with buns and, if desired, sprinkle with cilantro.
