Hawaiian Chicken Sandwich

Ingredients

• 340 gboneless, skinless chicken breast
• 4 tablespoons (60 ml), plus 4 tablespoons (60 ml) for servingketo-friendly barbecue sauce
• 1 tablespoon (15 ml)pineapple extract

Instructions

1. 1

   Slow-cook chicken

   Put the chicken, 4 tablespoons (60 ml) of barbecue sauce and pineapple extract in a slow cooker. Cook on Low for 4 hours.

2. 2

   Shred chicken

   Carefully take the chicken out of the slow cooker. Once it is cool enough to handle, shred it with two forks and mix it with the remaining 4 tablespoons (60 ml) of barbecue sauce.

3. 3

   Mix coleslaw

   While the chicken cooks, gently toss all the coleslaw ingredients together in a bowl. Their quantities are not provided in the supplied ingredient list.

4. 4

   Prepare the buns

   Start making the keto buns about 30–45 minutes before the chicken is ready. Preheat the oven to 175°C (350°F).

5. 5

   Melt the cheese

   Put the shredded cheese in a microwave-safe bowl and melt it. Stir thoroughly to combine.

6. 6

   Mix the dough

   In a large bowl, mix the egg, almond flour and baking powder, taking care to remove any lumps. Add the melted cheese and stir well.

7. 7

   Shape the buns

   Shape the mixture into 4 balls by hand and arrange them on a baking sheet lined with parchment paper.

8. 8

   Bake the buns

   Bake for 15 minutes, then check whether the buns are turning golden. Continue baking for 5 more minutes.

9. 9

   Cool and slice

   Take the buns out of the oven and let them cool for a few minutes. Slice each bun in half.

10. 10

    Assemble sandwiches

    Fill each bun with shredded Hawaiian chicken and top with coleslaw.

11. 11

    Refrigerate leftovers

    Store any leftovers in the fridge for up to 3 days.

What is a Hawaiian chicken sandwich?

This is a barbecue-style chicken sandwich flavoured with pineapple extract and served with coleslaw. The method combines slow-cooked shredded chicken with homemade keto buns.

The recipe as supplied is missing the ingredient amounts for the slaw and buns. Check the original recipe for those details before cooking if you need a complete shopping list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 14g protein, 7g carbs, 1g fat.

The chicken contributes most of the protein, while the barbecue sauce adds carbohydrates and some of the energy. The bun ingredients and coleslaw are missing from the supplied list, so this estimate excludes them and cannot represent a complete sandwich; add a vegetable side if you want to balance the plate.

The slow-cooked chicken

Chicken breast: Cooking it on Low for 4 hours gives it time to become tender enough to shred. The method calls for adding the first 4 tablespoons of barbecue sauce and the pineapple extract before cooking.

Sauce: The remaining 4 tablespoons are mixed through the shredded chicken afterwards, so the meat gets another coating before it goes into the buns.

Making the keto buns

Cheese mixture: The melted shredded cheese is stirred into the egg, almond flour and baking powder mixture. The method stresses mixing the dry ingredients without lumps before adding the cheese.

Shaping: Form 4 balls and bake them on parchment. The cheese and almond flour amounts are not listed in the supplied ingredients, so the dough quantities cannot be verified here.

How to judge doneness

Chicken: Follow the stated 4 hours on Low, then check that it is tender enough to pull apart with two forks. Handle it carefully when removing it from the slow cooker.

Buns: Look for a golden colour after the first 15 minutes, then bake for 5 minutes more as directed. Let them cool briefly before slicing.

Timing the components

Start the buns around 30–45 minutes before the chicken is due to finish, as the method suggests. The coleslaw can be mixed while the chicken cooks.

The listed chicken cooking time is 4 hours, but the total time is not supplied and the bun and slaw preparation times are not fully specified.

Serving the sandwiches

Split each cooled bun, fill it with the sauced shredded chicken and finish with coleslaw. The slaw adds a cool contrast to the warm chicken.

The method does not specify side dishes. Serve the sandwiches as they are or alongside a simple salad, if you want an additional side.

Recipe notes & tips

• Measure the barbecue sauce for the slow cooker separately from the sauce reserved for mixing in after shredding.
• Let the chicken cool just enough to handle before shredding it with two forks.
• Mix the almond flour, egg and baking powder until smooth before adding the melted cheese.
• Line the baking sheet with parchment as directed to make it easier to lift off the buns.
• Check the buns after 15 minutes and use their colour to guide the final 5 minutes of baking.

Variations

• Extra tang: Add a little more coleslaw on top, using the slaw ingredients from the complete recipe.
• More sauce: Serve extra keto-friendly barbecue sauce at the table.
• Milder flavour: Use less barbecue sauce when tossing it with the shredded chicken.
• Open-faced serving: Serve the chicken and coleslaw over one bun half instead of sandwiching them.
• Batch the chicken: Cook more chicken only if you also adjust the sauce and serving amounts from the complete recipe.

Common mistakes to avoid

• Missing ingredient quantities: Check the original recipe for the bun and coleslaw amounts before preparing them.
• Overcooking the buns: Check their colour at 15 minutes and add only the stated 5 minutes if needed.
• Slicing too soon: Let the buns cool for a few minutes first so they are easier to handle.
• Shredding while too hot: Wait until the chicken is cool enough to work with, as directed.
• Mixing up the sauce portions: Keep 4 tablespoons for the slow cooker and 4 tablespoons for after shredding.

How to store

Refrigerate leftovers for up to 3 days, as the recipe directs. Store them chilled in a covered container; the method does not give reheating instructions.

Frequently asked questions