Sweet & Smoky Crockpot Pineapple BBQ Chicken

Let me tell you about the first time I threw this crockpot pineapple bbq chicken dish together. I had a couple of friends drop by unannounced—hungry, of course—and I needed something quick, hearty, and impressive. I rummaged through the fridge, spotted some chicken breasts, half a jar of BBQ sauce, and a can of pineapple. Lightbulb. Into the crockpot it all went.

A few hours later, the kitchen smelled like a luau had moved in with a smoker. Juicy shredded chicken swimming in a sticky, sweet-savory sauce. We piled it onto buns, added some slaw, cracked a couple beers—and boom, instant backyard magic.

Pineapple and BBQ sauce might sound like a weird combo, but trust me—it just works. That tropical sweetness cuts through the smoky tang like a steel knife through warm butter. Plus, this recipe practically cooks itself while you do literally anything else. Let’s get into it.

Why You’ll Love This Tropical Crockpot Chicken

• Effortless prep – Toss it in and walk away.
• Sweet-savory flavor balance – Pineapple brings the zing; BBQ adds depth.
• Versatile – Sandwiches, rice bowls, tacos, or just straight from the spoon.
• Kid-friendly – No complaints from the picky eaters.
• Budget-conscious – Basic pantry ingredients, big flavor payout.

Ingredient Notes

Let’s break down what makes this dish sing.

• Boneless, skinless chicken breasts: Lean and perfect for shredding. You can use thighs if you like things a bit richer.
• Barbecue sauce: Go with something on the sweeter side like honey BBQ. It plays well with the pineapple.
• Pineapple chunks: Canned in juice works great, but fresh gives you that extra zing. Drain it, but don’t toss the juice—it’s gold.
• Soy sauce: Adds that umami backbone. Just a splash.
• Garlic powder: Round, mellow flavor. No need to mince cloves for this one.
• Onion powder: Sweetens the pot—literally.
• Salt & pepper: Basic, but crucial. Season the chicken itself, not just the sauce.
• Chopped greenonions: Final touch—fresh, bright, and pretty on the plate.

Step-by-Step Cooking Instructions

Follow this order. Don’t skip steps. (Trust me—it matters for flavor and texture.)

1. Layer the chicken in your crockpot.
Lay the boneless, skinless chicken breasts flat in a single layer. Don’t stack them—if they overlap too much, they’ll cook unevenly and shred into mush. You want every piece to get equal sauce time.

2. Season with salt and pepper.
Season both sides generously. This step builds the foundation of flavor—don’t rely on sauce alone. A good rule: season like you’re going to eat the chicken plain (because you could).

3. Mix the sauce in a separate bowl.
In a mixing bowl, combine:

• 1 to 1½ cups of honey BBQ sauce
• 1 can (or about 1½ cups) of pineapple chunks, drained
• 2 tablespoons of soy sauce
• 1 teaspoon each of garlic powder and onion powder

Stir it well to fully dissolve the powders and marry the sweet, salty, and umami elements.

4. Pour the sauce over the chicken.
Cover every inch of the chicken with the sauce mixture. Use a spatula to nudge the pineapple chunks into the gaps, so they don’t just float on top. You want full flavor coverage.

5. Cook on low for 6–7 hours.
Set your crockpot to low. The long, gentle heat is key to breaking down the chicken fibers without drying them out. You’ll know it’s done when the chicken feels tender enough to pull apart with minimal resistance.

6. Shred the chicken with two forks.
Transfer the chicken to a plate or bowl and shred it while it’s hot—it’ll fall apart easily. Don’t go too fine; leave some nice hearty chunks for texture. Shredding inside the crockpot can overwork the meat and make it mushy.

7. Return it to the sauce, stir it around.
Put the shredded chicken back in the crockpot with the sauce. Stir until fully coated. Let it cook for another 15–20 minutes on warm so the meat soaks up all that sweet and tangy goodness.

8. Garnish with chopped green onions before serving.
Scoop it into your serving vessel of choice, then scatter fresh green onions over the top. It adds crunch, color, and a little bite to balance the rich flavors.

Storage & Reheating Tips

Here’s how to keep the magic going:

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezer: Freeze it (sauce and all) for up to 3 months. Thaw overnight in the fridge.
• Reheating: Microwave works for single servings. For a crowd, warm it gently in the crockpot or on the stovetop with a splash of broth.

Serving Suggestions

This chicken plays well with others. Try it with:

• Hawaiian Coconut Rice – Sticky, aromatic, and perfect for soaking up sauce.
• Coleslaw – Adds crunch and creaminess.
• Grilled corn on the cob – Sweet, smoky, classic.
• Honey butter dinner rolls – For mopping that plate clean.
• Roasted sweet potatoes – Earthy and naturally sweet.

Plate it up pretty—don’t just dump it on the plate. A little height, a sprinkle of green onion, maybe a wedge of lime on the side? Chef’s kiss.

Related Recipes to Pair or Repurpose

• Serve it with a tropical bite: Coconut Pineapple Bites make a fun and fruity side or dessert.
• Double up on island flavor: Try Sweet Hawaiian Crockpot Chicken for your next slow cooker night.
• Balance the sweet with savory: Italian Spaghetti Salad with Spinach adds a fresh, tangy contrast.
• Next-day upgrade: Use leftovers in this Street Corn Chicken Rice Bowl.
• Craving takeout-style noodles? Try this easy Chicken Chow Mein for a midweek switch-up.

Quick Benefits Breakdown

FAQ

Conclusion & Call to Action

This Crockpot Pineapple BBQ Chicken is the kind of recipe you keep in your back pocket. It’s fast, flexible, and full of flavor. Whether you’re feeding picky kids, lazy roommates, or last-minute guests, this dish hits every time.

Give it a go next week. Your crockpot deserves some love—and so do your tastebuds.

Let me know how it turns out. Seriously, I want to hear about your twists, your wins, even your flops. That’s how we all get better.

And hey—if you’re into saving or sharing delicious ideas, invite yourself over to my Pinterest page. It’s packed with more recipes like this one. Let’s keep the kitchen inspiration flowing.

Sweet & Smoky Crockpot Pineapple BBQ Chicken

Print Recipe

Juicy shredded chicken slow-cooked in a sticky-sweet pineapple BBQ sauce—perfect for sandwiches, tacos, or straight from the spoon.

• Author: Emilio
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 to 1½ cups honey BBQ sauce
• 1 can (or 1½ cups) pineapple chunks, drained
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Chopped green onions, for garnish

Instructions

1. Lay chicken breasts flat in a single layer in the crockpot.
2. Season both sides of the chicken with salt and pepper.
3. In a bowl, mix BBQ sauce, pineapple chunks, soy sauce, garlic powder, and onion powder.
4. Pour the sauce over the chicken, making sure it’s fully coated. Nestle pineapple chunks into gaps.
5. Cook on low for 6–7 hours, until the chicken is tender and shreds easily.
6. Remove chicken and shred with two forks, leaving hearty chunks.
7. Return shredded chicken to the crockpot and stir into the sauce. Let sit on warm for 15–20 minutes.
8. Garnish with chopped green onions before serving.

Notes

Serve with coleslaw, rice, or inside sandwiches. Leftovers are great for tacos, wraps, or baked potatoes.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 18g
• Sodium: 700mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 90mg

Keywords: pineapple bbq chicken, crockpot chicken, sweet and smoky, slow cooker