Season chicken with Kosher salt and pepper, boil in pot of hot water until chicken is tender.
Transfer to a bowl and let cool, once cool shred.
Warm a large skillet to med-high, add Baklouti, sauté red onion, garlic, pineapple chunks, cook until it becomes a thick sauce add chicken, mustard and Pineapple Balsamic, continue to sauté until sauce is distributed evenly on chicken and is reduced.
Meanwhile, to make the slaw; put the slaw mix in a bowl and add scallions, cilantro, mayonnaise and Serrano Honey Vinegar and toss to coat.
To serve divide chicken among buns and top with some slaw.