Name: Crockpot Pineapple BBQ Chicken
Prep time: 10 min
Cook time: PT-488385H39M20S
Total time: 7 h
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 1/2 cups barbecue sauce (honey BBQ preferred); 1 can (20 oz) pineapple chunks, drained (or 2 cups fresh); 2 tablespoons soy sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; 2–3 green onions, chopped (for garnish)

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This Crockpot Pineapple BBQ Chicken is one of those easy, flavor-packed dinners I keep on repeat. Juicy chicken slow-cooked in a sweet and tangy sauce, infused with tropical pineapple and balanced by savory seasonings—it’s the kind of dish that makes the house smell amazing and tastes even better. Whether I serve it on buns, over rice, or wrapped in tortillas, it’s always a hit.

Crockpot Pineapple BBQ Chicken

Why You’ll Love This Recipe

I love this recipe for so many reasons. It takes minimal prep, relies on pantry staples, and the slow cooker does most of the work while I go about my day. The combination of barbecue sauce and pineapple gives the dish a bold, irresistible flavor, while the chicken becomes fall-apart tender. It’s versatile, family-friendly, and perfect for both weeknights and casual entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Barbecue sauce (I use a honey BBQ for sweetness)
Pineapple chunks (fresh or well-drained canned)
Soy sauce
Garlic powder
Onion powder
Salt and pepper
Green onions (for garnish)

Directions

I place the chicken breasts in a single layer at the bottom of my crockpot so they cook evenly.
I season the chicken generously on both sides with salt and pepper.
In a bowl, I combine the barbecue sauce, pineapple chunks, soy sauce, garlic powder, and onion powder. I mix everything well to create a smooth, flavorful sauce.
I pour the sauce evenly over the chicken, using a spoon to make sure every piece is nicely coated.
I cover and cook on low for 6–7 hours, letting the flavors soak in and the chicken turn beautifully tender.
Once the chicken is fully cooked, I transfer it to a cutting board and shred it using two forks.
I return the shredded chicken to the crockpot and stir it back into the sauce. Then I let it sit for another 10–15 minutes to absorb all those delicious juices.
Just before serving, I sprinkle chopped green onions over the top for a fresh pop of flavor and color.

Servings and Timing

This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 6–7 hours on low
Total time: Approximately 7 hours

Variations

I sometimes use boneless chicken thighs instead of breasts for a richer flavor and extra tenderness.
For a spicier version, I add a dash of hot sauce or a pinch of red pepper flakes to the sauce mixture.
If I’m in a rush, I cook it on high for 3–4 hours instead of low.
This dish works beautifully with pulled pork too—just sub the chicken with pork shoulder or tenderloin.
To turn it into a Hawaiian BBQ bowl, I serve it over rice with steamed veggies and a sprinkle of sesame seeds.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight, and I often find it tastes even better the next day.

For longer storage, I freeze the shredded chicken (with sauce) in freezer-safe bags or containers. It keeps well for up to 3 months. I like to portion it out for quick lunches or busy weeknight dinners.

When reheating, I use the microwave for single servings—about 2 minutes, stirring halfway. For larger portions, I return it to the slow cooker on low for 1–2 hours. If it seems a bit dry, I stir in a splash of broth or water to bring back the moisture.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs and they work beautifully. They’re juicier and add a bit more richness to the dish.

Do I need to sear the chicken first?

No need! I’ve found that the slow cooker does all the work. The chicken turns out tender and flavorful without any extra steps.

Can I make this recipe spicy?

Absolutely. I sometimes add hot sauce or crushed red pepper flakes if I want more of a kick.

What’s the best way to serve this chicken?

I usually serve it on toasted buns, over white rice, or inside tortillas for BBQ chicken tacos. It’s super versatile.

Can I double the recipe?

Yes, I’ve doubled this in my 6-quart crockpot with no issues. Just make sure not to overfill it and adjust the cook time slightly if needed.

Conclusion

Crockpot Pineapple BBQ Chicken is a recipe I keep in my back pocket for those days when I want something comforting, flavorful, and easy. The sweet and tangy sauce, tender shredded chicken, and tropical pineapple create a meal that’s both unique and familiar. Whether I’m feeding my family or bringing something to a potluck, this dish never disappoints.