Heat the oven to 375°F and place the chicken, broth and salt in a covered skillet over medium-low heat.
Simmer the chicken for 24 to 30 minutes, turning once, until it reaches 165°F and shreds easily.
Shred the chicken with 2 forks, return it to the skillet with 3/4 cup barbecue sauce and simmer uncovered for 3 minutes until thick.
Slice the connected rolls horizontally, place the bottom slab in a 9-by-13-inch baking dish and layer on the cheese, shredded chicken and pineapple tidbits.
Drizzle the remaining barbecue sauce over the filling, add the roll tops and brush them with melted butter.
Cover with foil and bake for 8 minutes, then uncover and bake for 5 minutes until the tops brown and the cheese melts.
Rest for 5 minutes and cut along the roll seams into 12 sliders.
