Description
This Crockpot Hawaiian BBQ Chicken recipe features tender, juicy chicken breasts slow-cooked with sweet pineapple chunks, bell pepper, onion, and a flavorful Hawaiian-style BBQ sauce. Perfect for an easy and delicious weeknight dinner, this dish offers a balance of tangy, sweet, and savory flavors served over fluffy white rice and optionally garnished with green onions and sesame seeds.
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 cup Hawaiian-style BBQ sauce
- 1 cup canned pineapple chunks, drained
- 1 small red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
For Serving
- Cooked white rice
- Chopped green onions (optional)
- Sesame seeds (optional)
Instructions
- Prepare the Crockpot: Place the chicken breasts in the bottom of the crockpot in an even layer to ensure even cooking throughout.
- Add Ingredients: Add the Hawaiian-style BBQ sauce, pineapple chunks, sliced bell pepper, sliced onion, minced garlic, soy sauce, ground ginger, and a pinch of salt and pepper on top of the chicken.
- Mix Gently: Stir gently to combine the ingredients without displacing the chicken too much, allowing the flavors to meld during cooking.
- Cook: Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Using two forks, shred the chicken directly in the crockpot and stir it into the sauce to coat evenly.
- Serve: Spoon the shredded chicken mixture over cooked white rice. Garnish with chopped green onions and sesame seeds if desired for extra flavor and presentation.
Notes
- You can substitute chicken thighs for a juicier texture.
- For a spicier dish, add a pinch of red pepper flakes.
- Leftovers keep well in the refrigerator for up to 3 days and are great for meal prepping.
