Name: Crockpot Pineapple BBQ Chicken
Prep time: 10 min
Cook time: PT-491863H43M50S
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; 1 (20 oz) can crushed pineapple with juice; 1 cup barbecue sauce (any preferred style); 1/2 onion, diced (optional); 1 tsp garlic powder; Salt and black pepper, to taste; Cooked rice, buns, or tortillas, for serving; Fresh chopped parsley or green onions, for garnish (optional)

Jump to Recipe·Leave a Review

Crockpot Pineapple BBQ Chicken is a sweet, tangy, and savory meal that’s super easy to make. I love how the slow cooker transforms simple ingredients like chicken, pineapple, and barbecue sauce into a juicy, flavorful dish that’s perfect over rice, in sandwiches, or even on tacos.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and takes almost no time to prepare. The combination of pineapple and BBQ sauce adds the perfect balance of sweet and smoky flavor, while the slow cooker keeps the chicken moist and tender. It’s great for busy days, meal prep, or when I want to feed a crowd with minimal effort. Crockpot Pineapple BBQ Chicken

Ingredients

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

Boneless, skinless chicken breasts or thighs
Crushed pineapple (with juice)
Barbecue sauce (my favorite kind or any style I like)
Onion, diced (optional)
Garlic powder
Salt and pepper
Cooked rice, buns, or tortillas for serving
Fresh chopped parsley or green onions for garnish (optional)

Directions

I place the chicken in the bottom of the crockpot and season it with garlic powder, salt, and pepper.
I pour the crushed pineapple (with juice) and barbecue sauce over the chicken. I add diced onion if I’m using it.
I cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
Once done, I shred the chicken with two forks right in the crockpot and stir to mix it well with the sauce.
I serve it hot over rice, on sandwich buns, or in tortillas.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 10 minutes
Cook time: 5–6 hours on low or 3–4 hours on high
Total time: up to 6 hours 10 minutes

Variations

I sometimes add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
When I want extra texture, I stir in bell peppers or chopped jalapeños during the last hour of cooking.
For a Hawaiian-style twist, I top it with sliced green onions and toasted sesame seeds.
I’ve also used the chicken as a topping for flatbreads or pizzas—delicious!

storage/reheating

I store the leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the microwave or warm it in a saucepan over medium-low heat, adding a splash of water or pineapple juice if needed. It also freezes well for up to 3 months. Crockpot Pineapple BBQ Chicken

FAQs

Can I use frozen chicken?

Yes, I’ve used frozen chicken breasts straight from the freezer. I just make sure to cook on high for the first hour, then switch to low, and adjust the total time as needed until the chicken is fully cooked.

What type of BBQ sauce works best?

I like using a smoky or sweet BBQ sauce, but really any kind I enjoy will work well—honey BBQ, spicy chipotle, or classic all taste great with pineapple.

Can I make this recipe with chicken thighs?

Absolutely. I’ve made it with boneless skinless thighs and they turn out even more tender and juicy than breasts.

How do I thicken the sauce?

If the sauce feels too thin after shredding the chicken, I let it cook uncovered for 15–20 minutes on high, or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Is this recipe good for meal prep?

Yes! I portion it into containers with rice or veggies and it makes perfect lunches throughout the week.

Conclusion

Crockpot Pineapple BBQ Chicken is one of those easy, crowd-pleasing meals that never lets me down. I love the mix of tangy pineapple and smoky BBQ sauce, and the way the chicken just falls apart after slow cooking. Whether I’m serving it over rice or stuffing it into a sandwich, it’s always a hit and couldn’t be easier to make.