Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped celery

  2. 1/3 cup chopped green onion

  3. 1 (2 pound) skinless, boneless turkey breast, cut into 8 ounce chunks 1/2 cup juice from canned pineapple

  4. 1/4 cup sweet chile sauce

  5. 3 tablespoons distilled white vinegar

  6. 2 tablespoons water

  7. 1 tablespoon beef bouillon granules

  8. 2 teaspoons garlic powder

  9. 6 canned pineapple rings Coleslaw Topping:

  10. 1/4 cup mayonnaise

  11. 1 tablespoon lemon juice

  12. 2 tablespoons chopped fresh parsley

  13. 1/2 cup chopped onion

  14. 2 cups chopped cabbage

  15. 1 cup shredded Cheddar cheese salt and black pepper to taste

  16. 6 Kaiser rolls, split

Instructions Jump to Ingredients ↑

  1. Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks. Cook on Low until the turkey pulls apart easily, 6 to 7 hours. Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks. Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.


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