First start by making the pickled red onions. Boil the 3 cups of water. Add the sliced onions to a mesh strainer. Hold the mesh strainer over the sink and carefully pour the boiling water over the red onions.

Add the garlic, star anise, cinnamon, chili, peppercorns to a small pint mason jar. Add the onions to the jar and pour the vinegar over the onions. Seal with lid, Shake to evenly distribute the onions. Chill in the fridge while you make the chicken. Pickled red onions will last up to 2 weeks in the fridge.

Add the chicken breasts, seasonings, bbq sauce, molasses, and pineapple to a slow cooker and cook on high for 3 hours or on low for 6. To cook in a pressure cooker, close the steam valve and set to high pressure or meat setting for 25 minutes. Once the chicken is cooked tender, shred using two forks. Give it a good mix to incorporate all the pineapple.

Set the oven to 375 degrees F. Cut the slider buns in half width wise if they aren't already. Arrange the bottom buns on a foil lined rimmed half pan baking sheet. Cut the gouda slices into 4 squares.

Place a big spoonful of the chicken on the bottom bun of each slider. Top with a few pickled red onions and two squares of gouda cheese. Cover with top bun.

In a small bowl, mix together the melted butter, chili powder, cayenne, and brown sugar. Use a pastry brush to brush the mixture liberally over each bun.

Place foil over the whole pan. Bake for 15 minutes. Uncover and bake for another 15 minutes until golden and crispy.

Let slightly cool before dishing out and eating.