• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Entrees / Pulled Chicken Sandwich

    Pulled Chicken Sandwich

    July 2, 2021 by Ingrid Beer 18 Comments

    Smoky, sweet and savory, my pulled chicken sandwich recipe is packed with lots of rich, bold flavor from a zesty sauce kissed with pineapple juice. Bone-in and skin-on chicken breasts are gently simmered in the sauce until succulent and tender, then pulled from the bone and piled high onto soft Hawaiian buns along with sliced, grilled pineapple and caramelized Maui onions!

    Pulled Chicken Sandwich

    Piled High with Sweet and Smokey Flavor

    For me, there's just something about a big, juicy, saucy sandwich that is utterly irresistible—the messier, the better!

    I love 'em all, from pulled pork, to BBQ meatloaf, to smoked brisket, to tri-tip, and can't bring myself to pass them up when they're offered on a menu in some little hole-in-the-wall restaurant.

    Because some of these slow-cooking, long-smoking meats are not all that conducive to preparing at home (unless you're a BBQ “pit master” with a proper smoker and/or open flame to cook over), I like to stick to easier, quick-cooking versions of these types of tasty sandwiches to whip up and enjoy at home when that craving comes.

    And, oh, does that craving come...

    My pulled chicken sandwich with grilled pineapple and caramelized Maui onions is inspired by those sweet-n-smoky and mildly spicy notes that I love in some of my favorite “sloppy-good” sandwiches.

    Pulled Chicken Sandwich | thecozyapron.com

    My Pulled Chicken Sandwich Recipe with Maui Onions and Grilled Pineapple

    In order to keep the chicken juicy and succulent for this pulled chicken sandwich, I'm using bone-in and skin-on split chicken breasts, and taking care not to overcook them.

    The bone and the skin adds lots of flavor during the cooking process, and helps keep the breast meat nice and moist, as opposed to skinless and boneless chicken breasts which would tend to dry out too quickly.

    And the addition of the grilled pineapple and onions offers a touch sweet savoriness to this smoky sandwich.

    The Hawaiian buns, with their super soft texture, offer up some rich, buttery flavor in every bite.

    Here's a peek at my recipe for a pulled chicken sandwich: (or just jump to the full recipe...)

    1. To get started, I like to sear the split chicken breasts off in my Dutch oven to create some added flavor.
    2. Next, I remove the chicken breasts from the pan, and create my rich, zesty sauce.
    3. Then, I add the chicken back to my pan to very gently simmer on the skin-side down for most of the cooking, flipping it over towards the end.
    4. Once the meat is cooked through, the chicken skin is discarded and the meat is shredded or pulled from the bone, then folded back into the zesty sauce.
    5. To finish things up, I grill the pineapple slices on my grill pan for a few minutes until sweet, juicy, soft and golden, then my Maui onions,
    6. To serve, I pile all of that deliciousness onto soft, mildly sweet Hawaiian buns slathered with a kiss of mayo.
    Pulled Chicken Sandwich | thecozyapron.com

    Recipe

    Pulled Chicken Sandwich

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Pulled Chicken Sandwich | thecozyapron.com

    This pulled chicken sandwich with a zesty-smoky sauce is piled up with grilled pineapple and Maui onions, all on a soft Hawaiian bun!

    Category: Sandwich
    Cuisine: American

    Yield: 4 sandwiches

    Nutrition Info: 675 calories (per sandwich)

    Prep Time: 20 minutes
    Cook time: 45 minutes
    Total time: 1 hour 5 minutes

    Ingredients:

    • 2 split chicken breasts (about 1 ½ -2 lbs total), bone-in and skin on
    • Olive oil
    • Salt
    • Black pepper
    • ½ teaspoon onion powder
    • 2 Maui (or other sweet) onions, 1 finely diced, and 1 thinly sliced, divided use
    • 2 cloves garlic, pressed through garlic press
    • 1 tablespoon tomato paste
    • 1 cup all-natural, 100% pineapple juice
    • 1 teaspoon chicken base (I use “Better Than Bouillon” reduced sodium)
    • ¼ cup ketchup
    • 1 cup smoky BBQ sauce
    • 1 tablespoon honey (optional)
    • 4 slices of fresh pineapple (about ¼” – ½” thick), center core removed
    • 4 Hawaiian sandwich buns, toasted
    • Mayo, to taste
    Preparation:
    1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
    2. Season the split chicken breasts with a little drizzle of olive oil, a couple of pinches of salt and black pepper, and the onion powder.
    3. Place a large, heavy bottom (preferably non-stick) pan, Dutch oven, or shallow braising pot over medium-high heat, and add a couple of drizzles of olive to it; once the oil is hot, place the chicken breasts skin-side down into the pot, and allow them to sear for about 3 minutes until golden. Flip the chicken over onto the bone side, and allow them to sear for another 3 minutes. Remove the chicken breasts from pan, and set aside on plate for a moment.
    4. Reduce the heat to medium-low, and add another small drizzle of oil into the pan, if needed. Add in the finely diced onion, and stir to soften and caramelize in the oil for about 1-2 minutes. Next, add in the garlic, stir, and once that becomes aromatic, add in the tomato paste, and stir to combine.
    5. After a moment or two of cooking the tomato paste, add in the pineapple juice and stir to scrape up any of the brown bits from the bottom, and allow the mixture to gently simmer for a moment or two, just until combined and slightly thickened. Next, add in the chicken base, the ketchup, and the BBQ sauce, stir, and add the two chicken breasts back into the pot, skin-side down.
    6. Reduce the heat to low, cover, and allow the chicken to very gently simmer in the sauce for about 20-22 minutes. After that time, turn the chicken over onto the bone-side, and allow it to simmer for another 10 minutes. Turn the heat off, and remove the chicken from the pan, and place it onto a plate to cool slightly, just enough for it to be handled.
    7. Once slightly cooled, remove and discard the skin and the bones, and pull the chicken meat apart into chunky shreds (you can also use a fork). Add the shredded meat back into the sauce in the pan, along with the tablespoon of honey (if adding), and stir to coat and combine. Cover to keep warm, and set aside.
    8. To grill your pineapple and onions, place a grill pan over medium-heat, and add in a drizzle or two of oil. Once the pan is hot, add the slices of pineapple and grill each side for about 2 minutes, or until golden and lightly caramelized. Remove the pineapple and set aside.
    9. Next, add another drizzle of olive oil to the grill pan, and add in the sliced onion along with a pinch of salt and pepper, and allow it to grill/caramelize for about 8-10 minutes, or until softened and golden-brown. Remove and set aside next to the pineapple. Cover to keep warm, if necessary.
    10. To assemble the pulled chicken sandwiches, spread some of the mayo onto each half of the toasted Hawaiian sandwich bun. To the bottom bun, add a slice of the grilled pineapple, then top that with a layer of the caramelized onion, and finish with a helping of the pulled chicken with sauce, covering with the top bun. Enjoy with Maui onion-flavored and kettle-cooked potato chips, coleslaw, salad, or fresh fruit on the side.

    Tips & Tidbits for my Pulled Chicken Sandwich recipe:

    • Bone-in and skin-on split chicken breasts for juicy results: Split chicken breasts work very well using this cooking method, as they stay flavorful and moist while gently being simmered in the sauce for roughly half an hour. I would not recommend using skinless and boneless chicken breasts here, as they will dry out and become “mealy” after prolonged cooking. The skin and the bones of the split breasts add flavor, but are discarded once the chicken is cooked through and pulled from the bones.
    • Pure pineapple juice for sweetness: When purchasing pineapple juice, make sure you are choosing 100% pure pineapple juice, with no added sweeteners. The pineapple juice has enzymes which help tenderize the chicken as it simmers, and it also adds some sweetness that compliments the smoky notes in the sauce for sweet and savory flavor.
    • Maui onions, or other sweet onion varieties: If you can find Maui onions in your market, opt for those in this recipe. If not, other good sweet onion options are Vidalia or Walla Walla onions, or even red onion in a pinch.
    • Soft Hawaiian buns for tenderness: Hawaiian buns (similar to Hawaiian rolls, only larger) are terrific for this pulled chicken sandwich. This is a rich and sweeter bun, and compliments the flavors in the sandwich really deliciously! If you can't find Hawaiian buns, opt for brioche buns, or honey-wheat buns, instead.
    Pulled Chicken Sandwich | thecozyapron.com
    Pulled Chicken Sandwich | thecozyapron.com

    Hungry for more delicious sandwiches? Check out this Meatloaf Sandwich, this Braised BBQ Short Rib Sandwich, this Korean BBQ Burger, or this Grilled Chicken Sandwich with Pesto!

    Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!

    « Bok Choy Salad
    Cherry Turnovers »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. The Cozy Apron

      June 02, 2013 at 8:49 pm

      Hi Gail, Please enjoy this recipe!

      Reply
      • Gail

        June 13, 2013 at 4:48 pm

        I made this recipe - delicious! The taste is magical; unexpected sweetness, indeed!
        I must confess this was my first foray with split chicken breasts, and I will be using them again. (Did I miss the part about adding the honey? Entirely possible!)

        Reply
        • The Cozy Apron

          June 14, 2013 at 10:57 am

          Hi Gail! How wonderful that you made this recipe - aren't split chicken breasts delicious? The bones add a lot in terms of flavor during the cooking process, which is always a good thing. And by the way, thanks for bringing my attention to the "honey" in the recipe - I forgot to mention to add it into the sauce when the cooked chicken is taken out to be "pulled"; thank you, I'll correct that! So happy you enjoyed this, Gail! Thanks for coming back to share...

          Reply
    2. Sarah

      June 04, 2013 at 12:47 am

      Beautiful blog, delicious-looking recipe 🙂

      Reply
      • The Cozy Apron

        June 04, 2013 at 12:19 pm

        Much appreciated, Sarah!

        Reply
    3. Melissa

      July 31, 2014 at 7:55 am

      This looks unbelievably delicious and I must try it ASAP! How would you alter this recipe for the crockpot? Does this freeze well? And can I double or triple this recipe?

      Reply
      • The Cozy Apron

        July 31, 2014 at 11:32 am

        Hi Melissa, you could certainly double this recipe fairly easily. As far as freezing, I think it would be fine; I haven't tried that myself, but I don't see why it wouldn't work when cooked through and allowed to completely cool beforehand. As far as the crockpot, just allow it to cook gently; it doesn't take long on the stove (roughly 30 minutes), so take care not to overcook so the chicken doesn't become dry.

        Reply
    4. Kellie

      November 24, 2014 at 11:49 am

      I am sure that the bones do add flavor to this recipe. I am wondering if you have ever done this with boneless, skinless chicken breasts and how it would compare.

      Reply
      • The Cozy Apron

        November 24, 2014 at 5:51 pm

        Hi Kellie, I have not; I prefer the meatier quality to the bone-in breasts, and the fact that they can be easily shredded. And you really can't beat the flavor, as it cooks a little longer and infuses the sauce!

        Reply
    5. Melissa

      December 14, 2016 at 11:30 pm

      Oh, Ingrid. This was so good. I'm using leftovers tonight in some quesadillas with havarti cheese and a bit of cilantro. I'm slowly making my way through your whole site. Thanks again for the love.

      Reply
      • The Cozy Apron

        December 15, 2016 at 12:20 am

        Hi Melissa, how wonderful! Both that you enjoyed the recipe (and even have some creative and exquisite sounding leftovers from it), and that you say you're cooking your way through the whole site—awesome! I hope you're finding some inspiration, and some comfort in the recipes. It makes me so happy to read that you are enjoying what we offer in our blog, and I thank you so much for sharing that with us!

        Reply
    6. Coco

      May 29, 2017 at 2:26 pm

      I made a vegetarian/vegan version of this with spaghetti squash. Delish! My husband loved his leftover chicken versin, too! Thank you for the inspiration.

      Reply
      • The Cozy Apron

        May 29, 2017 at 9:25 pm

        Coco, how creative! So glad you both enjoyed your own versions. Thank you so much for sharing your experience with me!

        Reply
    7. Karly

      August 09, 2017 at 11:45 am

      I'm hosting a Moana themed first birthday party this weekend. As you know, the little ones can't have honey. I'm wondering if it's ok to skip on it. Will this mess with the consistency?

      Reply
      • The Cozy Apron

        August 09, 2017 at 2:34 pm

        Hi Karly, how fun! So excited you plan on preparing this recipe. No worries about the honey—you can totally omit it. Use a touch of brown sugar instead, or agave, and you won't notice the difference. Frankly, you can skip the sweetener all together if you prefer. Hope you have a blast! Good luck, and happy birthday to your little one!

        Reply
    8. Kate Stroman

      February 07, 2021 at 9:24 am

      Hello!
      Has anyone ever tried this with a slow cooker? Wondering how it would work. My family has loved this recipe just as you have written it here. Fantastic sandwiches!
      Kate

      Reply
      • The Cozy Apron

        February 08, 2021 at 11:02 am

        Hi Kate, so glad you and the family enjoyed these! Unfortunately, I'm no slow cooker expert (I don't own one), so I can't advise super confidently on this; but if there's a way to cook these chicken breasts low and slow as to not dry them out, that would be best. I don't see why all the ingredients couldn't be added to the cooker and slowly simmered together. If you try, please let me know!

        Reply
      • Nevair

        July 06, 2021 at 5:57 am

        Kate, have you tried this in a slow cooker or instapot? I’ve made this several times, and it’s amazing! But I’m looking for the machine that does the work this time around 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Lemongrass Chicken | thecozyapron.com
      Lemongrass Chicken
    • Roasted Brussels Sprouts with Creamy Parmesan Sauce | thecozyapron.com
      Roasted Brussels Sprouts with Creamy Parmesan Sauce
    • Loaded Hummus | thecozyapron.com
      Loaded Hummus
    • Chili Cheesesteak Stew | thecozyapron.com
      Chili Cheesesteak Stew

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron