Description
This Crockpot Pineapple BBQ Chicken recipe offers a delicious and easy slow cooker meal featuring tender chicken breasts cooked with pineapple chunks, barbecue sauce, and savory seasonings. Perfect for a hands-off dinner, the dish is juicy, flavorful, and can be served over rice, in sandwiches, or lettuce wraps.
Ingredients
Scale
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 (20 oz) can pineapple chunks in juice (undrained)
- 1 cup barbecue sauce (your favorite variety)
- ½ cup chopped onion
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Optional Garnishes
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Slow Cooker: Place the boneless, skinless chicken breasts in the bottom of your slow cooker to form an even layer as the base of the dish.
- Add Ingredients: Pour the undrained pineapple chunks over the chicken, then add the barbecue sauce, chopped onion, soy sauce, garlic powder, and black pepper.
- Mix Gently: Stir gently to combine all the ingredients and ensure the chicken is well coated with the sauce mixture without displacing the chicken breasts too much.
- Slow Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot, mixing it thoroughly into the sauce.
- Finish Cooking: Let the shredded chicken cook for an additional 10 to 15 minutes to absorb all the flavors of the sauce.
- Serve and Garnish: Serve the pineapple BBQ chicken hot over rice, in sandwiches, or wrapped in lettuce leaves. Garnish with chopped green onions and sesame seeds if desired for extra flavor and presentation.
Notes
- Use pineapple tidbits instead of chunks if you prefer smaller pieces for a different texture.
- For a spicier kick, add red pepper flakes or a dash of hot sauce to the slow cooker mixture.
- This dish freezes well, making it convenient for future meal prep—freeze in portioned containers after cooling.
