A little sweet, a little savory, a whole lot of delicious! Crockpot pineapple barbeque chicken is easy to make, and flavorful enough to keep you coming back for more!
Jump to RecipeMy fascination with the combination of pineapple and chicken started about 6 months ago. I tested out a Pineapple Sage Chicken combination and was hooked. Well, plenty of time has passed since then and I think it’s finally time to release my latest chicken and pineapple combination. This time, I added some barbeque sauce and more veggies to the mix. Plus, the added bonus of a crockpot to make cooking a breeze! This recipe is sweet and savory and seriously delicious. The chicken gets incredibly tender and juicy in the crockpot–no worries of overly dry chicken here!
For even more bonus points, there’s only a few things in this recipe that require prep work. Just dicing an onion, mincing some garlic, and chopping a couple of bell peppers. You can use whichever color of bell pepper you prefer, I just personally like the color combo of red and yellow.
Place your chicken breasts into the crockpot and cover them with the onion and crushed pineapple. Don’t drain the juice from the pineapple, as it will help keep the chicken moist and add flavor.
In a small bowl, whisk together the barbeque sauce, garlic, olive oil, soy sauce, ground black pepper, and red pepper flakes. Pour the mixture over the chicken, cover, and cook on low for 6-8 hours or high for 3-4 hours.
30 minutes before your chicken is done cooking, add the bell pepper and cook on high for the remaining 30 minutes. During this time, you can prepare your white rice either on the stovetop, or in a rice cooker.
Serve your pineapple barbeque chicken over a bed of white rice, and enjoy!
If you try this recipe, leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
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Crockpot Pineapple Barbeque Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium yellow onion diced
- 1 (20 oz) can crushed pineapple
- 1 cup barbeque sauce of choice
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp low-sodium soy sauce
- 1/4 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 cup white rice
Instructions
- Place chicken breasts into crockpot and cover with yellow onion and crushed pineapple.
- In a small bowl, whisk together barbeque sauce, garlic, olive oil, soy sauce, ground black pepper, and red pepper flakes. Pour mixture over chicken, cover crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
- 30 minutes before cook time is up, add bell peppers to crockpot, cover and continue cooking on low for the remaining 30 minutes.
- Bring 2 cups of water to a boil on the stove in a medium saucepan. Add rice, cover, reduce heat to low and let simmer for about 20 minutes or until rice is tender and all the water has been absorbed. Fluff well with a fork.
- Serve pineapple barbeque chicken over white rice, and enjoy!
Video
Notes
- If you want sweeter chicken, use a honey barbeque sauce. If you want something more savory, try a regular barbeque sauce. For a little zip, try out a spicy barbeque sauce.
- You can use whichever color of bell pepper you have on hand or prefer. Personally, I just like the color of red and yellow.
- Try using brown rice, quinoa, or your favorite whole grain instead of white rice, if desired.
- While I wrote this recipe for the rice to be cooked on the stove, I personally have a rice cooker that makes preparing rice much easier!