Cooking Time: 10 min
- 8 ounces (1/2 a 16-ounce bag) shredded coleslaw
- 1 (8-ounce) can pineapple tidbits, drained
- 1/2 cup coleslaw dressing
- 1 cup barbecue sauce
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breasts
- 4 hamburger buns
- In a large bowl, combine coleslaw, pineapple, and dressing; mix well and set aside.
- In a medium bowl, combine barbecue sauce and hot sauce. Evenly sprinkle both sides of chicken with salt then baste with sauce mixture.
- Grill chicken breasts 10 to 13 minutes, or until no pink remains and juices run clear, turning frequently and, for first 5 minutes, brushing them each time with barbecue sauce.
- Place chicken on buns, top with coleslaw, and serve.