2 large chicken breasts
1/2 C. ketchup
1/3 C. pineapple juice
1/4 C. low sodium soy sauce
1/4 C. honey
2 1/2 tsp. molasses
1/4 tsp. coconut extract
1/2 tsp. minced ginger
1/2 tsp. onion powder
1/2 tsp. garlic powder
Fresh ground pepper to taste
1 T. cold water
1 T. cornstarch
2 T. tomato paste
Glazed pineapple rings
10-12 Hawaiian rolls

Glazed Pineapple
10-12 pineapple rings (fresh or canned)
2 tsp. of brown sugar per ring
1-2 T. of butter

In a bowl, whisk together ketchup, pineapple juice, soy sauce, honey, molasses, coconut extract, ginger, onion powder, garlic powder, and pepper. Place the chicken in the slow cooker. Pour the sauce over the chicken. Cook on low heat for 5-6 hours. Remove chicken and shred with two forks. Set it aside. Strain the sauce from the crock pot with a fine mesh strainer, separating the fat from the liquid. Discard the fat, keep the liquid. Whisk together the cold water and cornstarch in a small sauce pan. Pour into the main sauce. Then whisk in the tomato sauce until everything is combined. Bring the mixture to a boil over medium high heat, stirring often. Reduce and simmer for about 30 seconds, stirring constantly, until thickened. Return the chicken to the slow cooker and pour the sauce over the chicken. Cover and cook on low for another 30 minutes. Split the Hawaiian rolls in half, top with a heaping spoonful of shredded chicken and a ring of glazed pineapple. Enjoy!