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Hawaiian Chicken Sandwiches

Serves 4

Each bite of these sweet and tangy Hawaiian chicken sandwiches is bursting with flavor and texture and amazing nourishment. We added pineapple extract to our slow-cooker to bring the tropical flavor of Hawaii alive in this recipe that you will want to make this Summer, we know you are going to enjoy!

Bun Prep Time: 5 minutes
Bun Cooking Time: 20 minutes
Hawaiian Chicken Sandwich Prep Time: 5 minutes
Hawaiian Chicken Sandwich Cooking Time: 4 hours on Low heat

Hawaiian Chicken:
¾ pound of boneless & skinless chicken breast
4 tablespoons Keto-friendly BBQ sauce + 4 more tablespoons for serving
1 tablespoon pineapple extract
Cole Slaw:
4 tablespoons mayonnaise
1 cup bagged shredded cabbage
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup fresh cilantro, minced
1 medium whole scallion, minced
Zest from ½ fresh lime
1 large egg
3 cups shredded mozzarella cheese
1 ½ cups almond flour
1 teaspoon baking powder


Add Hawaiian chicken ingredients to a slow-cooker and cook on Low heat for 4 hours. When done, carefully remove from the slow-cooker and when cool enough to work with, shred with two forks and then toss with additional 4 tablespoons of Keto-friendly BBQ sauce.

While chicken is cooking, prepare your cole slaw by gently tossing all cole slaw ingredients together in a bowl.

Prepare your keto buns about 30-45 minutes before your chicken is done.

Preheat your oven to 350 degrees Fahrenheit.

To make the keto buns, melt shredded cheese in a microwave-safe bowl and stir very well to combine.

Mix egg, almond flour and baking powder in a large mixing bowl, making sure there are no clumps.

Pour in melted cheese and stir well to combine.

Form 4 balls with your hands and place on a baking sheet lined with parchment paper.

Bake in the oven for 15 minute and check to make sure they are turning a golden color and continue to bake 5 more minutes. Remove from the oven and allow to cool for a few minutes before slicing each bun in half.

Fill each bun with shredded Hawaiian chicken and top with cole slaw.

Store any leftovers in the fridge for up to 3 days.


Calories: 670
Carbs: 18
Net Carbs: 12
Protein: 56
Fat: 41