Crockpot Pineapple BBQ Chicken

Why You’ll Love This Recipe

You’ll love this recipe because it requires minimal prep, yet delivers bold, delicious flavors. The slow cooker tenderizes the chicken perfectly while infusing it with a mouthwatering combination of pineapple sweetness and smoky BBQ sauce. It’s versatile, easy to customize, and works great for leftovers or freezing.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 (20 oz) can pineapple chunks in juice, undrained

• 1 cup BBQ sauce (your favorite brand or homemade)

• 1 clove garlic, minced (optional)

• ½ small onion, finely diced (optional)

• Salt & pepper to taste

• Optional: fresh cilantro or green onion for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place chicken in the bottom of your Crockpot.

2. Add pineapple chunks with juice, BBQ sauce, garlic, onion, salt, and pepper. Stir to coat the chicken evenly.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.

4. Shred chicken with two forks right in the Crockpot and stir everything together.

5. Serve over rice, on buns, or in tacos. Drizzle extra sauce on top!

Servings and timing

• Servings: 4–6

• Prep time: 5 minutes

• Cook time: 6–7 hours on low or 3–4 hours on high

• Total time: Approximately 6 hours 5 minutes

Variations

• Add a splash of hot sauce or sriracha for a spicy kick.

• Substitute chicken thighs for a juicier texture.

• Use pineapple tidbits or crushed pineapple for a smoother sauce.

• Mix in bell peppers or diced jalapeños for extra flavor and texture.

• Serve with quinoa or cauliflower rice for a low-carb option.

Storage/Reheating

Store leftover Crockpot Pineapple BBQ Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or extra BBQ sauce if needed to maintain moisture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and tend to stay juicier and more flavorful when slow-cooked.

Is it necessary to shred the chicken?

Shredding helps distribute the sauce evenly and makes the dish easier to serve, but you can leave the chicken whole if preferred.

Can I make this recipe in an Instant Pot?

Yes, you can cook it on the poultry setting for about 15 minutes with natural pressure release, but the slow cooker method yields more tender results.

What can I serve with this chicken?

It pairs well with rice, buns for sandwiches, tacos, or even alongside steamed vegetables or salad.

Can I make this recipe dairy-free or gluten-free?

Yes, ensure your BBQ sauce is gluten-free and dairy-free, which most are, and the recipe will fit those diets.

How do I prevent the chicken from drying out?

Cook on low heat and avoid lifting the lid frequently to maintain moisture. Using chicken thighs also helps keep the meat juicy.

Can I add vegetables to the crockpot?

Yes, adding diced bell peppers, onions, or even carrots can enhance the flavor and texture.

Is it okay to use fresh pineapple instead of canned?

Yes, fresh pineapple works, but you might want to add some extra juice or a bit of sugar to mimic the sweetness of canned pineapple juice.

How spicy is this dish?

As written, it’s mild and sweet, but you can add hot sauce or spices to increase heat.

Can I double the recipe?

Yes, doubling works fine if your slow cooker is large enough to accommodate the extra ingredients without overfilling.

Conclusion

This Crockpot Pineapple BBQ Chicken recipe is a delicious, low-effort meal perfect for busy days. With the perfect balance of sweet pineapple and smoky BBQ sauce, it’s a crowd-pleaser that’s easy to customize. Whether served on rice, in tacos, or as sandwiches, it’s a flavorful option that’s sure to become a staple in your recipe rotation.

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