Sweet Crockpot BBQ Pineapple Chicken

Getting dinner on the table during busy weeknights can feel like an impossible task, especially when you’re juggling work deadlines, after-school activities, and everything else life throws your way. The last thing you want to do is spend hours in the kitchen, but ordering takeout every night isn’t exactly ideal either.

That’s where this crockpot BBQ pineapple chicken comes to the rescue: it’s packed with flavor, requires minimal prep work, and practically cooks itself while you go about your day. Plus, the sweet and tangy combination of BBQ sauce and pineapple makes it a hit with both kids and adults alike.

What Kind of Chicken Should I Use?

For this crockpot recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and shred easily after slow cooking. That said, chicken thighs are actually a great alternative if you prefer darker meat – they tend to stay even more moist during the long cooking process and won’t dry out as easily. Whether you use fresh or frozen chicken, both work fine in the crockpot, though frozen will add about an hour to your cooking time. If you’re using frozen chicken breasts, just make sure they’re not stuck together in a big clump so everything cooks through properly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breast: Chicken thighs work great here and actually stay more tender in the slow cooker. You can also use boneless or bone-in thighs – just remove the bones before serving if using bone-in.
• Fresh pineapple: Canned pineapple chunks work just fine. Just drain them well before adding to the crockpot. You can use the juice-packed or syrup-packed variety, though juice-packed is a bit lighter.
• Bell peppers: Any color bell pepper works – red, yellow, orange, or green. You can also use a mix of colors for variety. If you don’t have bell peppers, try using zucchini or snap peas instead.
• Red onion: Yellow or white onions are perfectly fine substitutes. Red onion just adds a slightly sweeter flavor and nice color.
• BBQ sauce: Use whatever BBQ sauce you like best – sweet, smoky, spicy, or tangy. They all work well with the pineapple. Just stick with your favorite brand or homemade version.
• Green onions: These are mainly for garnish, so you can skip them if needed or use fresh cilantro or parsley instead for a pop of color.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chicken is leaving too much liquid in at the end, which creates a watery, diluted sauce instead of a thick, flavorful coating – make sure to drain off the excess liquid before adding that final quarter cup of BBQ sauce.

Overcooking is another common issue since chicken breasts can turn dry and stringy if left too long, so stick to the lower end of the cooking time and check that the internal temperature reaches 165°F without going much higher.

To get better flavor distribution, try cutting your chicken into uniform chunks rather than leaving breasts whole, and don’t skip stirring everything together at the end to ensure the sauce coats every piece.

For extra depth, you can also sear the chicken in a hot pan for 2-3 minutes per side before adding it to the slow cooker, which adds a nice caramelized flavor that really makes a difference.

What to Serve With Crockpot BBQ Pineapple Chicken?

This sweet and tangy chicken is perfect over a bed of white rice or cilantro lime rice, which soaks up all that delicious BBQ pineapple sauce. I love serving it with a simple coleslaw on the side – the cool, crunchy slaw is a nice contrast to the warm, saucy chicken. You could also stuff it into soft flour tortillas with some shredded lettuce and sour cream for easy tacos, or serve it alongside roasted sweet potatoes for a hearty meal. If you want to keep things simple, even just some buttered corn on the cob makes a great pairing with the tropical flavors.

Storage Instructions

Store: Keep your leftover BBQ pineapple chicken in an airtight container in the fridge for up to 4 days. The flavors actually get even better after a day or two, so it’s great for meal prep. I like to portion it out into individual containers with some rice or quinoa for easy grab-and-go lunches.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then store it in freezer-safe containers or bags. The pineapple and peppers hold up nicely in the freezer, so you won’t lose much texture when you thaw it out.

Reheat: Warm it up in the microwave for 2-3 minutes, stirring halfway through, or heat it gently on the stovetop over medium-low heat. If it seems a bit dry after reheating, just add a splash of water or a little extra BBQ sauce to bring back the moisture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 810-900
• Protein: 70-80 g
• Fat: 7-10 g
• Carbohydrates: 110-125 g

Ingredients

For the chicken:

• 1.25 lb chicken breast (cut into 1-inch chunks for even cooking)
• 12 oz pineapple
• 1/2 red onion (diced into 1/2-inch pieces)
• 2 bell peppers
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup bbq sauce (I always use Sweet Baby Ray’s for the best glaze)
• 1/2 tsp garlic powder

For the garnish:

• green onions (thinly sliced on a bias for a professional look)

Step 1: Prepare and Cut All Ingredients

• 1.25 lb chicken breast
• 1/2 red onion
• 2 bell peppers
• 12 oz pineapple

Cut the chicken breasts into uniform 1-inch chunks to ensure even cooking throughout the slow cooker.

Dice the red onion into 1/2-inch pieces and chop the bell peppers into bite-sized chunks (roughly 3/4 to 1 inch).

If using fresh pineapple, cut into chunks; if using canned, drain the pineapple and reserve the juice separately.

Having everything prepped and ready makes assembly quick and ensures consistent cooking.

Step 2: Layer Ingredients in the Slow Cooker

• prepared chicken, peppers, onion, and pineapple from Step 1
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 cup BBQ sauce

Add the cut chicken, peppers, onion, and pineapple directly to your slow cooker.

Sprinkle the salt, pepper, and garlic powder evenly over the ingredients and stir gently to distribute seasonings.

Pour in 1/2 cup of BBQ sauce and stir until everything is coated.

I like to add the seasonings before the sauce so they distribute more evenly rather than clumping with the sauce.

Step 3: Cook Low and Slow

Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours if you’re short on time.

The chicken will be tender and the flavors will meld together beautifully.

You don’t need to stir it during cooking—the slow cooker does the work for you.

Step 4: Finish with Sauce and Drain Excess Liquid

• cooked chicken and vegetable mixture from Step 3
• 1/2 cup BBQ sauce

After the cooking time is complete, carefully drain any excess liquid from the slow cooker using a colander or by tilting the lid slightly and pouring off the liquid.

This prevents the dish from being watery.

Stir in the remaining 1/2 cup of BBQ sauce to create a thick, glossy coating on the chicken and vegetables.

Step 5: Plate and Garnish

• finished chicken and pineapple mixture from Step 4
• green onions, thinly sliced on a bias

Transfer the chicken and pineapple mixture to a serving dish or individual bowls.

Thinly slice the green onions on a bias for a professional presentation and scatter them over the top just before serving.

The fresh green onion garnish adds a bright contrast to the sweet and smoky BBQ flavors.

Sweet Crockpot BBQ Pineapple Chicken

Delicious Sweet Crockpot BBQ Pineapple Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 47 minutes mins

Servings 4 servings

Calories 855 kcal

Ingredients

  

For the chicken

• 1.25 lb chicken breast (cut into 1-inch chunks for even cooking)
• 12 oz pineapple
• 1/2 red onion (diced into 1/2-inch pieces)
• 2 bell peppers
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup bbq sauce (I always use Sweet Baby Ray's for the best glaze)
• 1/2 tsp garlic powder

For the garnish

• green onions (thinly sliced on a bias for a professional look)

Instructions

 

• Cut the chicken breasts into uniform 1-inch chunks to ensure even cooking throughout the slow cooker. Dice the red onion into 1/2-inch pieces and chop the bell peppers into bite-sized chunks (roughly 3/4 to 1 inch). If using fresh pineapple, cut into chunks; if using canned, drain the pineapple and reserve the juice separately. Having everything prepped and ready makes assembly quick and ensures consistent cooking.
• Add the cut chicken, peppers, onion, and pineapple directly to your slow cooker. Sprinkle the salt, pepper, and garlic powder evenly over the ingredients and stir gently to distribute seasonings. Pour in 1/2 cup of BBQ sauce and stir until everything is coated. I like to add the seasonings before the sauce so they distribute more evenly rather than clumping with the sauce.
• Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours if you're short on time. The chicken will be tender and the flavors will meld together beautifully. You don't need to stir it during cooking—the slow cooker does the work for you.
• After the cooking time is complete, carefully drain any excess liquid from the slow cooker using a colander or by tilting the lid slightly and pouring off the liquid. This prevents the dish from being watery. Stir in the remaining 1/2 cup of BBQ sauce to create a thick, glossy coating on the chicken and vegetables.
• Transfer the chicken and pineapple mixture to a serving dish or individual bowls. Thinly slice the green onions on a bias for a professional presentation and scatter them over the top just before serving. The fresh green onion garnish adds a bright contrast to the sweet and smoky BBQ flavors.