It’s a special day in our house…today is our oldest’s Sweet 16 birthday. To celebrate, I am making her new favorite, Crock Pot Pineapple Chicken Quesadillas, aka, Hawaiian Chicken!
CROCK POT BARBECUE PINEAPPLE CHICKEN, also known as Hawaiian Chicken – This awesome, 3 ingredient slow cooker chicken can be served over rice with your favorite vegetables, made into barbecue sandwiches or quesadillas. A versatile chicken recipe that’s simple to make, so good. A family favorite!
Quesadillas above are made with the shredded BBQ Pineapple Chicken and Cheddar Cheese, with pineapple salsa for dipping.
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Ingredients
- 3 lbs Chicken Breast (uncooked and *thawed)
- 20 oz can of Pineapple (sliced or chunks – drained – cut to bite size)
- 18 oz bottle of BBQ Sauce (I use Sweet Baby Ray’s – use your favorite)
- 1 tsp of Crushed Red Pepper (optional – see tip below)
Directions
Spray crock-pot with non stick cooking spray. Place chicken breast on bottom of crock-pot. Mix BBQ sauce, drained pineapple and crushed red pepper together, pour over chicken. Cook on low for approximately 6-8 hours, until tender. Enjoy over rice with steamed veggies, or shred to make BBQ sandwiches or yummy quesadillas!
Tips
Cooking times may vary from crock pot to crock pot, adjust cooking time according to your slow cooker. The crushed red pepper makes it a little spicy/hot. If you don’t care for spicy, reduce the amount of red pepper to 1/4 – 1/2 teaspoon, or just skip the red pepper.
One more tip…to get all the BBQ sauce out of the bottle, I poured approximately 2 Tablespoons of the juice from the can of pineapples into the bottle and shook it up!
If you LOVE pineapple, add more…you can’t add too much!
Thanks so much for stopping by!
Cheers!
