I’m always on the lookout for new Crock Pot recipes. I also keep an eye out for ways to use up barbecue sauce. Enter this Hawaiian Crock Pot chicken. I like the flavor combination of the sweet and smoky barbecue sauce with the tangy pineapple. If you can find it, try out the King’s Hawaiian barbecue sauce. It’s a well-balanced barbecue sauce that doesn’t overwhelm you with smoky or meaty flavors. This isn’t sponsored, but it is an affiliate link.
This is also a good option for an easy dinner. Throw everything in the Crock Pot, set it, and forget it. I’ve been buying thin-cut chicken breasts, and they cook up really quickly. Once the chicken is cooked, you can leave the pieces whole and slice them or shred the chicken. And don’t forget the pineapple. You can really use any kind of pineapple that you like or have on hand. Crushed or diced pineapple will make your sauce a bit saucier. Pineapple slices will give you nice, big bites of pineapple. Whatever you choose, drain off most of the canned juice before you add it to the Crock Pot.
Let’s talk sides. You can serve this Hawaiian Crock Pot chicken with your favorite kind of rice. A nice sticky rice would be a bit more authentic Hawaiian. I honestly can’t tell you the last time I bought white rice because I prefer brown or wild rice. You could also whip up a quick batch of fried rice. If you’re not digging rice, you can easily swap in stir-fry veggies or even sweet potatoes.
- 4 chicken breasts
- 1 bottle of barbecue sauce, any flavor
- 1 10-ounce can of pineapple, any style
- 2 cups of cooked rice
- Coat a large Crock Pot crock with non-stick spray. Set to low.
- Pour a quarter of the barbecue sauce on the bottom of the Crock Pot. Layer the chicken evenly over the barbecue sauce.
- Drain the pineapple. Cover the chicken with the pineapple and the remaining barbecue sauce. Cook on low for 4-6 hours until chicken reaches 165 degrees.
- Divide the rice into four portions. Serve one piece of chicken and a scoop of pineapple over each serving of rice.
