Mix all the ingredients for the sauce well together in a large saucepan - place the chicken breasts in it and slowly bring everything to a boil
then with minimal heat the whole about 3 hours. Cover and simmer very gently - check every now and then whether the sauce is still liquid enough - if necessary add a little chicken broth if it gets too thick - turn the meat every now and then
after 3 hours get the meat out of the sauce - it is now very crumbly and soft and can easily be torn into very small pieces when you remove it from the bone
Take a large part of the sauce out of the pot and put it aside in a tall blender jar - cut the pineapple slices into small pieces and put them in the pot - then put the torn chicken back into the pot
Cut a lid off the top of the rolls - then hollow out the rolls (be careful, there should be no holes in the bottom!)
Add the soft inner workings of the hollowed out rolls to the sauce in the mixing jar and puree everything very finely - then return this mixture to the pot and mix well with the chicken - if necessary, it is then thickened with maizena / mondamine - the whole thing should Don't run out of bread when you eat it
serve and decorate
the chicken mass is only filled lukewarm into the hollowed-out rolls immediately before eating - then put the roll lid back on - if you fill the rolls too early they will be mushy!
the dish is great for parties - it is well suited as finger food - but you should still offer a (cardboard) plate and a small spoon, because especially with the first bites when the roll is still full, it can sometimes " accidents "- and the" messed up "either the new party outfit, the carpet or, in the worst case, the mood .... (grin)
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.