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This Easy Crockpot Pineapple Chicken is a family favorite! It’s a cheap, quick and easy dinner that comes together in a few minutes then cooks all day in a slow cooker!
You’ll love this tender chicken in the Hawaiian and Asian inspired flavors of teriyaki sauce and pineapple.
The first time I ever went to Hawaii I expected there to be beautiful pineapple trees every where. I couldn’t wait to feel so tropical and have the air smell as sweet as the sweet and tangy fruit.
They grow on the ground.
I literally had missed the memo for 18 years of my life. I know, I was ridiculous, but now it’s the flavor that’s ridiculous. This is one of our top 5 family favorite recipes for the crockpot!
Why You’ll Love This Slow Cooker Pineapple Chicken
- Packed with flavorful protein
- Slow cooker does all the work
- Totally from scratch so you have control of the ingredients
- Makes great leftovers for lunch the next day
- Great for meal prep
Ingredients You’ll Need:
- Chicken Thighs: Provide a tender, juicy protein base that soaks up all the sweet and savory flavors from the sauce.
- BBQ Rub: Adds depth, smokiness, and seasoning that enhances the chicken’s flavor before it even hits the sauce.
- Olive Oil: Used to brown the chicken to add more flavor.
- Teriyaki Sauce: Brings sweet, umami-rich flavor with a glossy texture that ties everything together.
- Soy Sauce: Balances sweetness with salty, savory depth and enhances the overall flavor of the dish.
- Garlic: Adds bold aroma and a savory backbone that complements the sweetness of the pineapple.
- Red Onion: Brings mild sweetness and a little bite for contrast against the rich sauce.
- Red Bell Pepper: Adds color, crunch, and natural sweetness that brightens up the whole dish.
- Pineapple Chunks: Deliver that tropical sweetness and tang that makes the sauce irresistible.
- Green Onion: Finishes the dish with fresh, crisp flavor and a pop of color.
- Rice: The perfect base to soak up all that sweet and savory sauce — it’s how you turn this dish into a complete, satisfying meal.
How to Make Crockpot Pineapple Chicken
- Season and Sear the Chicken: Sprinkle BBQ rub all over both sides of the chicken and then sear it on both sides until golden brown.
- Make the Sauce: Add all the sauce ingredients for the sauce to a small bowl and whisk together.
- Cook: Add the chicken to the slow cooker and pour the sauce over the top. Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
- Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Then return the chicken to the sauce in the slow cooker and stir to combine.
- Serve: Spoon the shredded chicken over rice and top with chopped green onions and serve.
Don’t Skip the Seasoning!
The BBQ seasoning on the chicken is essential so don’t skip it! It adds so much flavor to the chicken but doesn’t taste like BBQ.
We prefer our homemade BBQ rub but feel free to use whatever your favorite BBQ seasoning is!
FAQs
Yes! You’ll need about 2 cups of fresh pineapple. It gives a slightly more tangy flavor — just make sure to chop it small so it cooks evenly.
If you used canned pineapple, make sure to drain the juices!! I found that if I add the juices, the pineapple flavor was too strong in the sauce.
Absolutely! Just note that chicken breasts cook a little faster — check around 3 to 3 ½ on low.
Yes! Simply cook it on the stovetop in a deep skillet. Brown the chicken first, then simmer all ingredients together for 20–25 minutes, stirring occasionally, until the chicken and veggies are tender and the sauce is thickened.
Variations for BBQ Pineapple Chicken
Double the batch: This freezes perfectly for easy future meals! Cooking time stays the same.
Add heat: Stir in sriracha or red pepper flakes to spice things up.
Make it tropical: Add coconut milk near the end for creamy Hawaiian vibes.
Thicken the sauce: Stir in 1 tablespoon cornstarch mixed with 1 tablespoon of water before serving.
Change the grain: Swap the white rice for brown rice, quinoa or even mashed potatoes. You could even use cauliflower rice to make it lower carb.
How to Store and Reheat Leftovers
Leftovers will last up to 4 days in an airtight container. It should be stored in the refrigerator. I prefer to reheat the chicken on the stove top with a little extra chicken broth to keep it from drying out.
To freeze, let the chicken cool completely and then store in a freezer-safe container. It will keep in the freezer for up to 3 months.
We love this Crockpot Pineapple Teriyaki Chicken Recipe because it’s everything a weeknight dinner should be — simple, flavorful, and feel-good. The sweet pineapple, savory teriyaki, and tender chicken make every bite comforting yet bold.
More Easy Crockpot Dinners You’ll Love
Watch How This Recipe is Made…
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Sprinkle the chicken on both sides with bbq rub.
2 lbs Chicken Thighs, 2 Tablespoons BBQ Rub
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Heat a skillet with oil over medium high heat and brown both sides. Place the chicken in the slow cooker.
1 Tablespoon Olive Oil
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Mix the teriyaki sauce, soy sauce, and minced garlic together and pour over the chicken.
1 Cup Teriyaki Sauce, 2 Tablespoons Soy Sauce, 4 Cloves Garlic
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Top with the onions, peppers and pineapple chunks.
½ Red Onion, 1 Red Bell Pepper, 20 oz Pineapple Chunks
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Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
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Once cooked, remove chicken, shred with two forks and then return to the Crock Pot and mix with the sauce.
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Serve over rice and top with green onions. Enjoy!
¼ Cup Green Onion, Rice
Serving: 1.5cups, Calories: 472kcal, Carbohydrates: 27g, Protein: 29g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 2294mg, Potassium: 632mg, Fiber: 2g, Sugar: 22g, Vitamin A: 863IU, Vitamin C: 37mg, Calcium: 64mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.