Crockpot Pineapple BBQ Chicken
This Crockpot Pineapple BBQ Chicken is a sweet, tangy, and savory dinner that’s incredibly easy to make. With just a handful of pantry staples and minimal prep, you get juicy, flavorful chicken perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 5-6 hours (LOW) or 2.5-3 hours (HIGH)
- Total Time: 5 hours 10 minutes (LOW) or 2 hours 40 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1 cup BBQ sauce
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari/coconut aminos for gluten-free)
- 2 tablespoons brown sugar (optional)
- 1 small red onion, thinly sliced (optional)
- Salt and black pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (for cornstarch slurry, optional)
Instructions
- Trim excess fat from chicken thighs and season both sides lightly with salt and black pepper.
- Place chicken in an even layer at the bottom of a 4-6 quart slow cooker. Sprinkle sliced red onion over the top if using.
- In a bowl, mix BBQ sauce, soy sauce, brown sugar (if using), minced garlic, and reserved pineapple juice (about 1/3 cup). Stir until smooth and adjust seasoning if needed.
- Scatter drained pineapple chunks over the chicken. Pour the BBQ sauce mixture evenly over everything.
- Cover and cook on LOW for 5-6 hours or HIGH for 2.5-3 hours, until chicken is fork-tender and reaches 165°F.
- Remove chicken and shred with two forks or leave whole as desired. Return chicken to the crockpot and stir to coat with sauce.
- If a thicker sauce is desired, mix cornstarch with cold water and stir into the crockpot. Cover and cook on HIGH for 15-20 minutes until thickened.
- Taste and adjust seasoning if needed. Serve hot over rice, with veggies, or in sandwich rolls.
Notes
For a gluten-free version, use tamari or coconut aminos instead of soy sauce and check your BBQ sauce for hidden gluten. Chicken breasts can be used but check for doneness earlier to avoid dryness. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months. Serve over rice, in sandwiches, or with steamed veggies. Adjust sweetness and spice to taste by varying the BBQ sauce or adding chili flakes or sriracha.
Nutrition
- Serving Size: About 1 cup
- Calories: 320
- Sugar: 20
- Sodium: 800
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 1
- Protein: 28
Keywords: crockpot, slow cooker, pineapple, BBQ chicken, easy dinner, sweet and savory, meal prep, family friendly, freezer friendly, gluten free, dairy free