Description
This Crockpot Pineapple BBQ Chicken is a flavorful and easy slow-cooked dish, combining tender chicken breasts with a tangy and sweet pineapple BBQ sauce. Perfect for a hassle-free meal, the chicken is cooked until juicy and shreddable, then served over rice or in buns for a satisfying dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup pineapple chunks (fresh or canned), with juice
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
Seasoning & Garnish
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Serving Suggestions
- Rice or buns for serving (optional)
Instructions
- Prepare Chicken: Place the 4 boneless, skinless chicken breasts in the bottom of the Crockpot (slow cooker), arranging them in a single layer for even cooking.
- Make Sauce: In a medium bowl, combine 1 cup pineapple chunks with juice, 1 cup BBQ sauce, 1/4 cup soy sauce, 1 tablespoon honey, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground ginger. Stir well until all ingredients are thoroughly mixed.
- Add Sauce to Chicken: Pour the pineapple BBQ sauce mixture evenly over the chicken breasts in the Crockpot, ensuring each piece is well coated with the sauce.
- Season: Sprinkle salt and pepper over the chicken and sauce to taste, adjusting seasoning as preferred.
- Cook: Cover the Crockpot and cook on low heat for 4 to 6 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the Crockpot, mixing it thoroughly with the sauce to ensure every bite is flavorful.
- Serve: Serve the shredded Pineapple BBQ Chicken hot over cooked rice or inside sandwich buns. Garnish with chopped green onions if desired for added freshness and visual appeal.
Notes
- Using fresh or canned pineapple chunks both work well, just ensure to include the juice for flavor.
- Adjust cooking time between 4 to 6 hours based on your slow cooker’s specific heat.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- For a spicier twist, add a pinch of cayenne pepper or red chili flakes to the sauce mix.
- This recipe is naturally gluten-free if you use gluten-free soy sauce and BBQ sauce.
