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Juicy Pineapple BBQ Chicken glistens on a platter, showcasing the delicious featured image for this recipe.

Irresistible Pineapple BBQ Chicken

Avatar photoAmelia Chen-Morrison
This Pineapple BBQ Chicken recipe offers a delightful burst of tropical flavor with the perfect balance of sweet, savory, and smoky. Made easily in a slow cooker or oven, the pineapple tenderizes the chicken while the BBQ sauce creates a delicious, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Equipment

  • Slow Cooker or Baking Dish (9x13 inch)
  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula
  • forks
  • Oven (if using oven method)

Ingredients
  

  • 2-3 lbs boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 cup BBQ sauce
  • ½ cup chopped red onion
  • ¼ cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • Optional: Chopped green onions for garnish
  • Optional: Cooked rice or quinoa for serving
  • Optional: Buns or slider rolls for serving
  • Optional: Coleslaw for serving

Instructions
 

  • Crockpot Method: Prep the Chicken: If using chicken breasts, cut them into 1-inch chunks.
  • Crockpot Method: Combine Ingredients: In your crockpot, combine the chicken chunks, pineapple chunks (with juice!), BBQ sauce, red onion, brown sugar (if using), apple cider vinegar (if using), and smoked paprika (if using). Stir everything together until the chicken is well coated.
  • Crockpot Method: Slow Cook to Perfection: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily shreddable. Ensure that your chicken reaches an internal temperature of 165°F.
  • Crockpot Method: Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Give it a good stir to coat the shredded chicken with the sauce.
  • Crockpot Method: Serve: Serve hot over rice, quinoa, or in sliders. Garnish with extra pineapple chunks and chopped green onions for a pop of color.
  • Oven Method: Preheat Oven: Preheat your oven to 375°F (190°C).
  • Oven Method: Combine Ingredients: In a large bowl, combine the chicken chunks, pineapple chunks (with juice!), BBQ sauce, red onion, brown sugar (if using), apple cider vinegar (if using), and smoked paprika (if using). Stir until well combined.
  • Oven Method: Bake: Pour the mixture into a baking dish (9x13 inch is ideal). Cover with foil and bake for 30 minutes.
  • Oven Method: Uncover and Finish: Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  • Oven Method: Shred and Serve: Shred the chicken in the baking dish using two forks. Stir to coat the shredded chicken with the sauce.
  • Oven Method: Serve: Serve hot over your favorite sides.

Notes

If chicken seems dry in the crockpot, add chicken broth or more pineapple juice. If the sauce is too thin, remove the lid during the last 30 minutes of cooking time or simmer on the stovetop. For a spicier dish, add red pepper flakes or hot sauce. Fresh pineapple can be used instead of canned. Broil the chicken for a few minutes after shredding for caramelization. This dish can be served over rice or quinoa, in sliders or buns with coleslaw, on pizza, in lettuce wraps, or as a salad topping.