Crockpot Pineapple Barbeque Chicken
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!
Servings 4 people
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!