Crockpot Pineapple BBQ Chicken

Crockpot Pineapple BBQ Chicken is the ultimate easy summer dinner! Shredded chicken is all dressed up with juicy pineapple chunks, BBQ sauce, soy sauce, brown sugar, and the perfect blend of mouthwatering seasonings. 

Crockpot Pineapple BBQ Chicken

Need a solid set it and forget it crockpot recipe that’s packed with summery flavor? This is it! Chicken is cooked low and slow to shreddable perfection with a medley of bold flavors. It’s got the best balance of sweet, smoky, tangy, and savory ingredients. After all, when a recipe calls for things like brown sugar, soy sauce, pineapples and more, you just know it’s going to be good. There’s also just enough garlic in the mix to bring it all home! 

Check out more of my favorite crockpot chicken dinner recipes like crockpot buffalo chicken tacos, crockpot lemon pepper butter chicken, and crockpot cajun chicken. 

How do I serve it?

I love serving pineapple BBQ chicken on top of white rice with some green onions to brighten things up even more. You could also toss it between some buns (regular or slider size), or even put it in tortillas and have a fun taco night! 

How to Make Crockpot Pineapple BBQ Chicken

1. Season the chicken. Place the chicken in the bottom of your crockpot. Sprinkle with brown sugar, garlic powder, onion powder, smoked paprika, salt and pepper and rub it in. 
2. Make the sauce. Whisk together the bbq sauce, soy sauce, and garlic. Pour the sauce over the chicken. Then, pour pineapple chunks over the chicken. 
3. Cook. Cover the crockpot and cook the chicken on low for 6-8 hours or high for 4-6 hours. 
4. Enjoy! When chicken is done cooking, shred and serve over rice and topped with more pineapple and green onions.

Storing

You can store your leftovers in an airtight container in the fridge for about 3-4 days. Try to store a lot of the sauce with it so it doesn’t dry out (and you don’t want that liquid gold going to waste anyways)! 

Ingredient Notes

• Chicken Breasts – You can swap these with boneless, skinless chicken thighs if preferred. 
• Brown Sugar – You can skip this if you don’t want the extra touch of sweetness, but I really love how it caramelizes the sauce. 
• Seasonings – Garlic powder, onion powder, smoked paprika, salt, and pepper. Be sure to really rub the seasonings into the chicken before pouring on the sauce! 
• BBQ Sauce – Use whatever your favorite brand is. 
• Soy Sauce – You can swap this with coconut aminos or tamari if preferred. I like to go for low-sodium options to keep the salty flavor to a minimum. 
• Garlic – Fresh minced garlic is my go-to. If you’re in a pinch, you can always just add more garlic powder. 
• Pineapple Chunks – I use two cans for this recipe. One can goes in the crockpot, and the other is used to serve on top. 

Variations to Try

• Make it spicy. Add red pepper flakes, cayenne pepper, or a few spoonfuls of diced jalapeños to the sauce. A spicy BBQ sauce also works great!
• Add bell peppers. Chopped red, yellow, or green bell peppers all work well. Stir them in during the last hour of cooking so they don’t get mushy. 
• Add a little lime. A squeeze of fresh lime juice right before serving brightens the sauce and cuts through the sweetness!
• Top with sesame seeds. Sesame seeds add a delicate crunch and pair perfectly with the soy sauce. Sprinkle them over each bowl before serving.

Enjoy!

~Nichole