Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- BBQ sauce: 1 1/2 cups
- Crushed pineapple (undrained): 20 ounces
- Brown sugar: 1/4 cup
- Soy sauce: 2 tablespoons
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a medium bowl, combine the BBQ sauce, crushed pineapple (with juice), brown sugar, soy sauce, garlic powder, and onion powder. Mix well.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are fully covered.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken directly in the crockpot using two forks. Stir the shredded chicken into the sauce.
- Step 6: Serve the shredded pineapple BBQ chicken on buns, over rice, or as desired.
Notes
- Refrigerate leftover shredded chicken in an airtight container for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat with a splash of chicken broth to keep it moist.
- Serve this sweet and savory chicken in Hawaiian rolls with a dollop of coleslaw for a delightful mini slider.
- If you like a smoky flavor, add a teaspoon of smoked paprika to the sauce mixture before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American