Place the chicken in the slow cooker. Pour the bbq sauce and drained, cubed pineapple over the chicken. Cover and cook on low for 4 to 6 hours.
Remove the chicken from the sauce. Add 2 tablespoons of white vinegar to the sauce and stir well. Using two forks, shred the chicken and return it to the sauce. Stir well. Serve on the rolls.
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