Ingredients
Method
- Drain the pineapple chunks and set aside the juice. If using pineapple slices, cut into bite-size pieces.
- In a mixing bowl, stir together the barbecue sauce and pineapple chunks.
- Pour a thin layer of the barbecue-pineapple mixture into the bottom of a 5–6 quart slow cooker.
- Place the chicken breasts on top of the sauce. Pour the remaining sauce mixture over the chicken, coating well.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is fully cooked and tender (internal temperature should reach 165°F).
- Remove the chicken from the slow cooker and shred or slice, as desired. Spoon sauce over the chicken when serving.
- Serve with coconut rice, pineapple fried rice, roasted potatoes, or a crisp salad.
Notes
Use boneless chicken thighs or breasts for easier shredding.
For extra sweetness and tang, stir a few tablespoons of the reserved pineapple juice into the sauce.
This recipe can also be turned into sandwiches or tacos with minimal effort.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.
For extra sweetness and tang, stir a few tablespoons of the reserved pineapple juice into the sauce.
This recipe can also be turned into sandwiches or tacos with minimal effort.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.