It’s a special day in our house…today is our oldest’s Sweet 16 birthday! To celebrate, I am making her another new favorite, BBQ Pineapple Chicken Quesadillas made with the recipe below.
Crock-Pot Barbecue Pineapple Chicken Recipe
- 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)
Cooking times may vary from crock pot to crock pot.
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!
*UPDATE (11/6/14) Quick note on using frozen meat in the crock-pot – For years I have used frozen chicken in the crock-pot, following recipes from other sites and bloggers. After doing further research, I would not do this, even if you have been cooking frozen meat in your slow cooker for years. This post, Is It Safe To Use Frozen Meat in Your Crockpot, from Two Healthy Kitchens, does an excellent job explaining why it is not.
Thanks so much for stopping by!