This Crockpot Pineapple BBQ Chicken has become one of my go-to recipes for an easy, fuss-free dinner that still feels special. I first made it on a busy weekday when I had almost no time to cook—but still wanted a meal with big flavor. The result was juicy, tender chicken coated in a tangy, sweet-savory pineapple BBQ sauce that made the whole house smell amazing.
Perfect for summer evenings, potlucks, or meal prep, this dish blends the tropical sweetness of pineapple with the smoky comfort of barbecue sauce. It's as simple as tossing everything into your slow cooker and letting it work its magic. Serve it over rice, tucked into sandwich rolls, or alongside roasted veggies for a complete meal everyone will love.
Why You’ll Love Crockpot Pineapple BBQ Chicken
- Effortless Cooking: Dump-and-go style makes it perfect for busy days.
- Family-Friendly Flavors: Sweet and smoky combo that kids and adults enjoy.
- Versatile: Serve it over rice, in tacos, sliders, or with salad.
- Great for Meal Prep: Stores well and gets even tastier the next day.
- Few Ingredients: Only five pantry staples needed.
- Crockpot Convenience: Set it and forget it—dinner is ready when you are.
Ingredients You’ll Need
- 1 can (20 oz) pineapple chunks, drained (reserve the juice)
- ½ cup soy sauce – Low-sodium recommended
- ½ cup barbecue sauce – Choose your favorite brand or homemade
- ¼ cup brown sugar – Light or dark works
- 4 boneless, skinless chicken breasts (or thighs) – Thighs offer extra juiciness
Step-by-Step Instructions
- Mix the sauce
- In a medium bowl, whisk together the reserved pineapple juice, soy sauce, barbecue sauce, and brown sugar.
- Layer ingredients in the crockpot
- Place the chicken in the bottom of a slow cooker. Pour the sauce over the chicken.
- Scatter the pineapple chunks over the top.
- Cook
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred and mix
- Remove chicken and shred with two forks. Return to the crockpot and stir to coat in the sauce.
- Serve
- Serve warm over rice, mashed potatoes, or in sandwich buns. Garnish with green onions or cilantro if desired.
Serving and Storage Tips
This dish is delicious served over steamed white rice, brown rice, or even quinoa. It’s also perfect for sliders, wraps, or taco fillings. For a lighter option, pair it with a fresh salad or roasted vegetables.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, let cool completely, then freeze in freezer-safe bags or containers for up to 3 months.
- Reheat gently on the stovetop or in the microwave until warmed through.
Helpful Notes
- Thighs vs. Breasts: Chicken thighs stay juicier in the crockpot, but breasts work too.
- BBQ Sauce Choices: Smoky, spicy, or honey BBQ sauce each give the dish a different twist.
- Add Veggies: Try bell peppers, onions, or carrots added halfway through cooking.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Low-Sodium Options: Use low-sodium soy sauce to keep salt levels in check.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
Yes, just make sure to add ½ cup of liquid (like pineapple juice or water) to replace the reserved juice. - Can I cook it faster on high?
Absolutely—cook on high for 3–4 hours if you're short on time. - What’s the best way to shred the chicken?
Use two forks or a hand mixer for quick and easy shredding. - Can I make this in the Instant Pot?
Yes—pressure cook on high for 10 minutes with a natural release. - Can I double the recipe?
Yes, just make sure your crockpot is large enough to hold everything.
Final Thoughts
Crockpot Pineapple BBQ Chicken is one of those magical recipes that combines ease, flavor, and versatility all in one pot. Whether you're feeding a hungry family or just want leftovers for the week, it’s a winner every time. Try it out and tag your creations with #PineappleBBQChicken so we can all enjoy your delicious results!
Crockpot Pineapple BBQ Chicken
Ingredients
- 1 can 20 oz pineapple chunks, drained (reserve the juice)
- ½ cup soy sauce low sodium recommended
- ½ cup barbecue sauce
- ¼ cup brown sugar
- 4 boneless skinless chicken breasts (or thighs)
Instructions
- In a bowl, mix reserved pineapple juice, soy sauce, BBQ sauce, and brown sugar.
- Place chicken in crockpot. Pour sauce over and top with pineapple chunks.
- Cook on low for 6–7 hours or high for 3–4 hours.
- Shred chicken, return to pot, and mix well.
- Serve warm over rice or in sandwiches. Garnish as desired.
Notes
- Use thighs for juicier meat.
- Add bell peppers, onions, or spice for variation.
- Freezes and reheats well.
- Double batch cooks easily in a large slow cooker.
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