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Crockpot Pineapple BBQ Chicken

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This Crockpot Pineapple BBQ Chicken is an effortless, flavorful dish combining tender chicken with sweet pineapple and tangy BBQ sauce. Perfect for a set-it-and-forget-it meal, ideal for busy weeknights or meal prep.

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

Instructions

  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!

Notes

  • 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.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat with a splash of water or extra BBQ sauce to maintain moisture.

Nutrition

Find it online: https://recipesbyjanet.com/crockpot-pineapple-bbq-chicken/