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Description
A simple and delicious Crockpot Pineapple BBQ Chicken recipe that is perfect for a weeknight meal. The chicken is seasoned, coated in BBQ sauce, topped with pineapple, and baked to perfection.
Ingredients
- 1 pound boneless, skinless chicken breasts, (breasts should be 4 ounces each)
- salt and fresh ground pepper, to taste
- ½ cup low sugar honey barbecue sauce, divided
- 1 can (20 ounces) pineapple chunks, drained
- ½ tablespoon olive oil
Instructions
- Grease a baking dish with cooking spray.
- Season chicken breasts with salt and pepper.
- Arrange the chicken breasts in a baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce, then top with pineapple chunks.
- Add remaining barbecue sauce on top and cover with plastic wrap; place in the fridge for 30 minutes and up to 2 hours.
- When ready to bake, preheat the oven to 400˚F. Remove plastic wrap. Drizzle olive oil over the chicken.
- Bake uncovered for 32 to 35 minutes or until the chicken’s internal temperature reads 165˚F. Use an Instant Read Meat Thermometer to check for doneness. Cooking time will depend on the size and thickness of the chicken breasts.
- Remove from oven; let stand 5 minutes before serving.
Notes
- Ensure chicken reaches an internal temperature of 165˚F for safe consumption.
- Cooking time may vary based on the size and thickness of the chicken breasts.
- Using an instant-read meat thermometer is recommended for accuracy.