This is my go-to, no-brainer weeknight dinner: slow cooker Hawaiian BBQ chicken with just five ingredients. You literally arrange pineapple rings over chicken breasts, pour in three more pantry staples, and let the slow cooker do its thing. The sweet-tangy combo is loosely inspired by classic Hawaiian-style BBQ flavors—pineapple, smoky sauce, and a little savory kick. It’s the kind of dump-and-go meal I can throw together in five minutes on a busy morning before work, and it’s always a yes in my house.
I like to serve this Hawaiian BBQ chicken over fluffy white rice or coconut rice to soak up all the extra sauce. It’s also great with roasted green beans, steamed broccoli, or a simple side salad if you want to keep things lighter. On extra-busy nights, I’ll pile the shredded chicken and pineapple onto toasted buns or slider rolls with a little coleslaw for an easy sandwich situation. Leftovers reheat well for meal prep lunches with rice and a handful of frozen mixed veggies.
Slow Cooker Hawaiian BBQ ChickenServings: 4
Ingredients
2 lb boneless, skinless chicken breasts
1 (20 oz) can pineapple rings in juice, drained (juice reserved)
1 cup barbecue sauce
1/4 cup pineapple juice (from the canned pineapple)
2 tbsp low-sodium soy sauce
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Place the raw boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker.
Open the can of pineapple rings and drain, reserving the juice in a small bowl or measuring cup. Set the juice aside.
Arrange the pineapple rings directly over the chicken breasts in the slow cooker, overlapping them slightly so the chicken is mostly covered. This should look like a close-up process shot: your hands placing the rings over the raw chicken in the slow cooker on your kitchen counter.
In a medium bowl, whisk together the barbecue sauce, 1/4 cup of the reserved pineapple juice, and the soy sauce until smooth and combined.
Pour the barbecue sauce mixture evenly over the pineapple rings and chicken, making sure some sauce seeps down around the sides.
Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Once cooked, carefully remove the pineapple rings with tongs and set them aside on a plate.
Use two forks to shred the chicken directly in the slow cooker, mixing it into the sauce. If you prefer, you can leave the chicken breasts whole instead of shredding.
Taste the sauce and adjust seasoning if needed (you can add a splash more pineapple juice for extra sweetness or a little soy sauce for more saltiness).
Return the pineapple rings to the top of the chicken or serve them on the side. Spoon the saucy chicken and pineapple over rice, buns, or your favorite side, and serve warm.
Variations & Tips
For a bit of heat, stir 1 to 2 teaspoons of sriracha or your favorite hot sauce into the barbecue sauce mixture before pouring it over the chicken. If you like extra smoky flavor, use a smoky-style BBQ sauce or add 1/2 teaspoon smoked paprika. You can also swap the soy sauce for coconut aminos if you’re avoiding soy, or use a sugar-free BBQ sauce to cut down on added sugar. Boneless, skinless chicken thighs work just as well as breasts and stay very tender; just trim any excess fat before adding them to the slow cooker. For a chunkier texture, skip shredding and simply slice the cooked chicken breasts and serve them with the pineapple rings on top. Food safety tips: Always start with fully thawed chicken—do not put frozen chicken directly into the slow cooker, as it can stay too long in the temperature danger zone. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving. Refrigerate leftovers within 2 hours of cooking and store in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 2 to 3 months. Reheat leftovers until steaming hot throughout before eating.
