Jamaican Turkey Sandwich

½ cup chopped celery

⅓ cup chopped green onion

1 (2 pound) skinless, boneless turkey breast, cut into 8 ounce chunks

½ cup juice from canned pineapple

¼ cup sweet chile sauce

3 tablespoons distilled white vinegar

2 tablespoons water

1 tablespoon beef bouillon granules

2 teaspoons garlic powder

6 canned pineapple rings

¼ cup mayonnaise

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

½ cup chopped onion

2 cups chopped cabbage

1 cup shredded Cheddar cheese

salt and black pepper to taste

6 Kaiser rolls, split

Sprinkle the celery and green onions into the bottom of a slow cooker; place the turkey chunks on top. Combine the pineapple juice, sweet chile sauce, vinegar, water, beef bouillon, and garlic powder; pour over the turkey. Place the pineapple rings on the turkey chunks.

Cook on Low until the turkey pulls apart easily, 6 to 7 hours.

Meanwhile, make the coleslaw by stirring the mayonnaise, lemon juice, parsley, and onion together in a mixing bowl. Add the cabbage and Cheddar cheese; season to taste with salt and pepper. Cover, and refrigerate while the turkey cooks.

Once the turkey is tender, shred using two forks. Pile some of the shredded turkey and a pineapple ring onto a Kaiser roll; top with coleslaw to serve.