Slow Cooker BBQ Pineapple Chicken is an easy crock pot dinner made with chicken breast, your favorite BBQ sauce, canned pineapple, onions and bell peppers. This saucy meal can be served over rice, potatoes or pasta.
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I love an easy dump-and-go crock pot meal and this one is no exception! Just 10 minutes of prep, set it and forget it! Well, until dinnertime. But don’t worry, the smell of this sweet and savory chicken won’t let you forget that you have dinner ready to go.
We are big fans of a sweet and savory BBQ sauce recipes. If you feel the same, you’ve got to try Sheet Pan Pineapple Chicken and Sweet and Sour Crock Pot Meatballs.
Serve this hearty dish over fluffy rice, mashed potatoes, or a bowl of pasta for a crowd pleasing dinner.
What You Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 7 Quart Crock Pot
- 2 pounds chicken breast, cut into pieces
- 1 1/2 cups BBQ sauce – your favorite brand!
- 20 ounce pineapple tidbits in juice (or canned pineapple chunks, fresh pineapple with juice)
- 2 bell peppers, cut into large chunks – can be substituted for broccoli, add in the last 30 minutes of cooking.
- 1 yellow onion, diced
- Salt to taste
- Black pepper to taste
- 1 tablespoon minced garlic
- 2 tbsp cornstarch
- 2 tbsp cold water
How to Make It
Place the chicken in the crockpot and season with salt and pepper to taste.
Add the peppers, onion, pineapple (with juice), BBQ sauce, and garlic. Stir to combine. Cover and cook on low for 5 hours or high for 3 hours.
For a thicker sauce, whisk together the cornstarch and cold water, then stir it into the crockpot. Cook for an additional 10 minutes to allow the sauce to thicken.
Serve over rice, potatoes, or pasta.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Use Fresh Pineapple-If pineapple is in season, use a whole fresh pineapple and any juice that comes from cutting it.
- BBQ-Use your favorite BBQ sauce. I’ve used sugar free, regular BBQ, honey BBQ and Korean BBQ sauce in this recipe and all tasted delicious.
- Frozen Chicken– can be used; increase the cook time to 6-7 hours on low or 3-4 hours on high.
- Change up the Veggies– Not a fan of peppers? No problem! Add fresh or frozen broccoli into the crock pot in the last 30 minutes of cooking.
- Refrigerate leftovers up to 3 days and reheat in the microwave.
More Chicken Recipes
- Hasselback Chicken Cordon Bleu
- Crock Pot Chicken Teriyaki
- Sheet Pan Ranch Chicken
- Chicken a la King
- Cheddar Chicken Broccoli Rice Casserole
- Mini Chicken Pot Pies
- Chicken Fajita Casserole
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Slow Cooker Pineapple BBQ Chicken
Equipment
Ingredients
- 2 pounds chicken breast cut into pieces
- 1 1/2 cups BBQ sauce
- 20 ounce pineapple tidbits in juice or chunks, fresh pineapple with juice
- 2 bell peppers cut into large chunks
- 1 yellow onion diced
- Salt to taste
- Black pepper to taste
- 1 tablespoon minced garlic
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Place the chicken in the crockpot and season with salt and pepper to taste.
- Add the peppers, onion, pineapple (with juice), BBQ sauce, and garlic. Stir to combine.
- Cover and cook on low for 5 hours or high for 3 hours.
- For a thicker sauce, whisk together the cornstarch and cold water, then stir it into the crockpot.
- Cook for an additional 10 minutes to allow the sauce to thicken.
- Serve over rice, potatoes, or pasta.
