BBQ Chicken Sliders on a Bun with Coleslaw

This recipe makes enough chicken for 4 quarter pound sandwiches, or several mini snack size sandwiches. The coleslaw recipe is the same one I use for my Grilled Teriyaki Chicken sandwiches, featuring my own special version of coleslaw sauce.

Ingredients

• 1 pound boneless, skinless, chicken breast tenderloins
• 1 jar of barbecue sauce, any style
• Hamburger buns or dinner rolls sliced in half
• 1 bag of cabbage for coleslaw
• ½ cup of mayonnaise
• ¼ cup of mustard
• 2 tablespoons of sugar
• 1/4 teaspoon celery seed
• ½ teaspoon of fresh ground black pepper
• ½ teaspoon of salt
• 1 small can of crushed pineapple, drained, but with the juice reserved.

Preparation
Spray a pan with cooking spray.
Cook the chicken breast tenderloins in the pan until they are browned and well done, about 5-7 minutes.
Stir in the barbque sauce and heat through.
Mix the mayonnaise, mustard, sugar, celery see, pepper, salt, and pineapple in a bowl.
Stir in the coleslaw cabbage.
Add pineapple juice 1-2 tablespoons at a time until the coleslaw reaches the consistency you like.
Serve the barbeque chicken on the hamburger buns or dinner rolls with a side of coleslaw.