Description
This Crockpot Hawaiian BBQ Chicken is a flavorful and easy slow cooker recipe featuring tender shredded chicken simmered in a sweet and tangy sauce made with BBQ sauce, pineapple, soy sauce, and spices. Perfect for a hands-off dinner, it can be served over rice, in sandwiches, or lettuce wraps for a versatile meal bursting with island-inspired flavors.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts
Sauce
- 1 cup BBQ sauce
- 1 cup pineapple chunks with juice (canned or fresh)
- ½ cup soy sauce or coconut aminos
- ¼ cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
Garnish (Optional)
- Sliced green onions
Instructions
- Prepare the chicken: Place the boneless skinless chicken breasts in the bottom of the crockpot, spreading them out evenly to ensure even cooking.
- Make the sauce: In a bowl, whisk together the BBQ sauce, pineapple chunks with juice, soy sauce or coconut aminos, brown sugar, minced garlic, ground ginger, and black pepper until well combined.
- Combine chicken and sauce: Pour the sauce mixture over the chicken breasts in the crockpot, coating them thoroughly with the sauce.
- Cook the chicken: Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Shred the chicken: Use two forks to shred the cooked chicken directly in the crockpot, mixing the shredded meat well with the sauce for full flavor absorption.
- Final simmer: Let the shredded chicken cook for an additional 15 minutes in the sauce to meld the flavors together.
- Serve: Garnish with sliced green onions if desired. Serve the Hawaiian BBQ chicken over rice, inside sandwiches, or as a filling for lettuce wraps.
Notes
- For extra sweetness and texture, add additional pineapple chunks toward the end of cooking.
- This shredded chicken also works perfectly as a filling for tacos or sliders for a fun twist.
- Use coconut aminos instead of soy sauce for a gluten-free alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
