Ingredients

· 2lbs. boneless skinless chicken breast halves

· ½ cup ketchup

· 1/3 cup pineapple juice (apple juice could be substituted)

· ¼ cup low sodium soy sauce

· ¼ cup honey

· ¼ tsp liquid smoke

· ¼ tsp coconut extract

· ½ tsp ground ginger

· ½ tsp onion powder

· ½ tsp garlic powder

· Freshly ground black pepper, to taste

· 1tbsp cornstarch

· 2tbsp tomato paste

Method

Place chicken in a 6-7 quart slow cooker. In a mixing bowl, whisk together ketchup, pineapple juice, low sodium soy sauce, honey, liquid smoke, coconut extract, ginger, onion powder, garlic powder and black pepper. Pour this sauce over chicken in slow cooker, cover with lid and cook on low heat for five to six hours. Then remove it, shred and set aside. In a medium saucepan, whisk together a tablespoon of cold water and cornstarch, pour in the sauce from slow cooker and add tomato paste. Bring mixture to a boil over medium high heat, stirring frequently, then reduce heat and simmer 30 seconds, stirring constantly, until thickened. Return chicken to slow cooker (or the mixing bowl) and pour sauce over chicken, toss to coat evenly. Serve warm on burger buns, along with glazed or grilled pineapple and diced green onions.