This easy recipe is loaded with pineapple, red peppers and a little sweet this Crock Pot Hawaiian Chicken is delicious! It takes just a few minutes to put it together in the crock pot and then can be used for sandwiches, over rice, or eat it on its own. Also, it makes for great leftovers or meal prep because you can make a large batch no problem.
Ingredients for Crock Pot Hawaiian Chicken
For this recipe you will need just a few simple ingredients:
- Chicken breasts
- Pineapple juice
- BBQ sauce
- Soy sauce
- Roasted red peppers (or red bell pepper)
- Pineapple chunks
How to make Crock Pot Hawaiian Chicken
Simply combine all of your ingredients together in the crock pot and cook. This recipe can be cooked for 4 hours on high or 8 hours on low.
At the end of the cooking shred up the chicken and stir to combine with the sauce. This chicken is delicious served over rice, rolls, salad, etc.
Frequently Asked Questions
Yes! Swap the soy sauce for tamari sauce or coconut aminos. Also, be sure to check to make sure your BBQ sauce is gluten free!
Have leftovers? Store this chicken in the refrigerator to enjoy for up to 5 days or store in air tight containers in the freezer for up to 3 months.
To defrost from the freezer, place in the refrigerator overnight and then warm in a pot on the stove over medium heat. Cook until heated through and temperature reaches 165 degrees.
Absolutely! Since this recipe will be shredded in the end it doesn’t matter which cut of chicken you use. Chicken tenders can also be used for white meat or if you prefer dark meat try using chicken thighs.
Love using your crock pot or slow cooker? Check out these additional slow cooker recipes: Crock Pot Chicken Enchiladas, Perfect Crock Pot Shredded Chicken, Crock Pot Baked Potatoes, Crock Pot Chicken Fajitas, Crock Pot Pasta Sauce, Crock Pot Chuck Roast with Potatoes and Crock Pot Orange Chicken. For other meal recipes try our Chicken Broccoli Alfredo Lasagna, Chicken Caesar Pasta Salad, Lemon Grilled Chicken, Three Bean Turkey Chili, Chicken Broccoli Alfredo Lasagna, Simple Gluten-Free Chicken Piccata and Turkey Stuffed Peppers.
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- 3 pounds chicken breast
- 6 oz pineapple juice
- 1 1/2 cups BBQ sauce
- 1 tbsp ginger
- 1/2 cup soy sauce
- 2 cups roasted red peppers, chopped
- 1 can pineapple chunks
- Combine all ingredients in a crock pot.
- Cook on high for 4 hours or low for 8 hours.
- Shred chicken before serving.
- Serve and enjoy!
Recipe can be cut in half to make less!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 1031mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 37g