Drool-Worthy Slow Cooker Pineapple Barbecue Chicken Recipe by Elisa Schmitz

Warm weather means lots of gatherings with family and friends – sometimes, with no notice. That's why it's important to have easy, delicious meals ready to go. This drool-worthy slow-cooker pineapple barbecue chicken recipe is so simple to make and it's absolutely delicious. The pineapple gives it an unexpected tropical flavor that is slightly sweet but mostly savory.

The best thing about this pulled barbecue chicken recipe is that all you do is throw the ingredients into a slow cooker and, four hours later, you have a mouth-watering, gluten-free meal that will get devoured quickly (amidst the many "oohs" and "aahs" and "yums").

To make this irresistible pineapple barbecue chicken recipe, here's what you need to have on hand: chicken, barbecue sauce, pineapple juice, brown sugar, garlic powder, smoked paprika, onions, green peppers and frozen pineapple chunks (read about the health benefits of pineapple). You put the ingredients into your slow cooker and go about your busy day. Four hours later, a tasty dinner is ready to serve!

You can serve this tangy and tropical barbecue chicken for lunch or dinner with your favorite side dishes, or pile it on a bun or bread roll of your choice. I served it over rice, to soak up the yummy sauce, and also on Hawaiian rolls along with a side of french fries for a simple yet scrumptious meal. It freezes and reheats well, so stock some away for another day!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours and 5 minutes
Servings: 10

Ingredients

• 3 pounds boneless, skinless chicken breasts or thighs (or a combination)
• 2 cups barbecue sauce (I used Sweet Baby Ray's)
• 6 ounces (1 small can) pineapple juice
• 1/3 cup brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 cup onions, diced
• 1 cup green bell peppers, diced
• 10 ounces (1 bag) frozen pineapple chunks

Recipe Notes

• I used Sweet Baby Ray’s barbecue sauce, but you can use whichever brand you prefer, or make your own barbecue sauce.

• I used a green bell pepper, but you can use any color bell pepper you prefer.

• You could use canned pineapple instead of frozen.

• If you like a little heat, you can add a sprinkle of crushed red pepper flakes.

• Store leftovers in an airtight container in the refrigerator or freezer. Reheat in the microwave.

Here's how to make it:

1. To your slow cooker, add the barbecue sauce, pineapple juice, brown sugar, garlic powder and paprika. Season with salt and pepper, to taste, if desired. Stir to combine.
   
2. Add the chicken to the mixture and ensure it is covered in the sauce.
   
3. Cover the slow cooker with the lid. Set to cook on high for 4 hours (or on low for 8 hours).
   
4. After 3 hours, add the onions, peppers and pineapple.
   
5. Stir to combine.
   
6. Cover with lid and continue cooking for an additional hour. Chicken is done when it measures 165 degrees F on a food thermometer.
   
7. Remove chicken from slow cooker and place it into a large mixing bowl. Shred chicken with two forks.
   
8. Return chicken to the slow cooker and stir well to integrate it into the sauce.
   
9. Serve directly from the slow cooker onto rice or buns or with your favorite side dishes.
   
   

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