To make the Caribbean BBQ shredded chicken: Layer the sliced onions, chicken breasts and L&B Caribbean BBQ Sauce in the slow cooker. Cook on high for 4 hours or on low for 8 hours.
Once cooked, shred with two forks.
To make the pineapple coleslaw: In a large bowl, combine the coleslaw mix, jalapeno, diced pineapple and green onion.
In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, pineapple juice, salt and pepper.
Add the dressing to the coleslaw mix and stir until well combined.
Serve the chicken on the buns, topped with pineapple coleslaw. Enjoy!