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Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

This sweet, tangy Crockpot Pineapple Chicken combines tender chicken thighs with pineapple, barbecue sauce, and savory spices for a tropical slow cooker meal that’s effortless and bursting with flavor. A Hawaiian-inspired favorite for busy weeknights!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Slow Cooker
Cuisine: American, Hawaiian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken thighs boneless, skinless
  • 1 can pineapple chunks with juice (20 oz)
  • 1 cup barbecue sauce sweet or spicy
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 bell pepper sliced
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1/2 tsp black pepper
  • red pepper flakes optional, for heat
To Serve
  • cooked rice or quinoa for serving

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

  1. Place chicken thighs in the bottom of your slow cooker.
  2. In a bowl, mix pineapple juice (from can), barbecue sauce, soy sauce, honey, garlic, and black pepper.
  3. Add sliced bell pepper and onion over the chicken. Pour sauce mixture over top. Add optional red pepper flakes.
  4. Cover and cook on Low for 4–6 hours or High for 2–3 hours, until chicken is tender and cooked through.
  5. Serve chicken and sauce over rice or quinoa. Spoon extra sauce on top for added flavor.

Notes

Use fresh pineapple for a firmer texture — add in the final 30 minutes of cooking. This dish also freezes well for up to 2 months.