Polynesian Pulled Chicken

• 2 pounds boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1 cup crushed pineapple, undrained
• 1 medium onion, chopped
• 3/4 cup frozen pepper strips, thawed
• 1/4 cup sweetened shredded coconut
• 1 tablespoon minced garlic
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1/4 cup water
• 6 hoagie buns, split
• Minced fresh cilantro, optional

1. 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 165u0b0. Remove chicken; cool slightly.
2. 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.
3. Serve with buns and, if desired, sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.

chicken breasts, barbecue sauce, pineapple, onion, frozen pepper, coconut, garlic, soy sauce, salt, cornstarch, water, buns, fresh cilantro

Taken from www.tasteofhome.com/recipes/polynesian-pulled-chicken/ (may not work)