Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Pineapple chunks (canned in juice), drained: 20 oz
- BBQ sauce: 1 cup
- Brown sugar, packed: 1/4 cup
- Soy sauce: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Red bell pepper, chopped: 1 medium
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a medium bowl, whisk together the drained pineapple chunks, BBQ sauce, brown sugar, soy sauce, apple cider vinegar, and minced garlic.
- Step 3: Pour the sauce mixture over the chicken in the crockpot, ensuring the chicken is evenly coated. Add the chopped red bell pepper.
- Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken directly in the crockpot using two forks. Stir well to combine the shredded chicken with the sauce.
- Step 6: Serve hot over rice, quinoa, or in Hawaiian rolls for sandwiches.
Notes
- For easy cleanup, use a crockpot liner – trust me, that sticky sauce can be a pain!
- Reheat leftovers gently on the stovetop or in the microwave, adding a splash of pineapple juice if needed to keep it moist.
- This chicken is delicious served over coconut rice with a sprinkle of toasted sesame seeds and chopped green onions for a complete meal.
- Don't be afraid to add a pinch of red pepper flakes to the sauce for a little extra kick if you like some heat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American