Description

This Crockpot Pineapple BBQ Chicken recipe combines tender, juicy chicken breasts with the sweet and tangy flavors of pineapple and barbecue sauce. Slow-cooked to perfection, it’s an easy and flavorful meal perfect for busy weeknights. The chicken is cooked low and slow in a crockpot until shreddable, then simmered again to soak up all the delicious sauce. Serve it over rice, in sandwiches, or wrapped in lettuce cups for a versatile dish the whole family will love.

Ingredients

Scale

Chicken and Sauce

4 boneless, skinless chicken breasts
1 (20 oz) can pineapple chunks in juice (do not drain)
1 cup barbecue sauce (your favorite variety)
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon onion powder

Garnish (Optional)

Chopped green onions or fresh cilantro

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Instructions

Prepare the slow cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker, laying them flat to ensure even cooking.
Add pineapple and sauces: Pour the entire can of pineapple chunks with juice over the chicken breasts. Add the barbecue sauce, soy sauce, garlic powder, black pepper, and onion powder. Gently stir to combine the ingredients evenly around the chicken.
Cook the chicken: Cover the slow cooker and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender enough to shred.
Shred the chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks until finely pulled.
Combine and simmer: Return the shredded chicken to the slow cooker, stirring well to coat all the pieces with the sauce. Let it cook for an additional 15–20 minutes to allow the flavors to meld.
Serve: Serve the pineapple BBQ chicken warm over rice, inside sandwiches, or wrapped in lettuce cups. Garnish with chopped green onions or fresh cilantro if desired.

Notes

Choose a smoky, spicy, or sweet barbecue sauce to tailor the flavor to your preference.
For an extra kick, add a diced jalapeño or a pinch of red pepper flakes to the sauce.
Use gluten-free barbecue sauce and soy sauce to make this recipe gluten-free.
Leftovers can be refrigerated for up to 3 days or frozen for later use.