Crockpot Monday: Hawaiian BBQ Chicken
If you like a little bit of salty and a little bit of sweet - this recipe is for you! I popped this in our crockpot last night overnight and voila, our lunches for the week are meal prepped! This is the perfect summertime lunch or dinner recipe - and tastes great reheated, making it ideal for meal prep. Serve this over rice, or even on a bun to make it a sandwich!
WHAT YOU’LL NEED:
1 1/2 lbs. chicken breasts or thighs
1 1/2 cups BBQ sauce (I use Sweet Baby Ray’s)
1 tsp. low-sodium soy sauce
1 tsp. minced garlic
2 cups of fresh pineapple, chopped
Salt & pepper to taste
2 stalks of green onion
WHAT TO DO:
Place the chicken in the bottom of your crockpot. Sprinkle with salt and pepper to taste.
In a small bowl, whisk together the BBQ sauce, soy sauce and garlic. Pour sauce over chicken.
Add 1 cup of the chopped pineapple into the crockpot. Add in any extra juice from the pineapple.
Cover the crockpot and cook on low for 6-8 hours or on high for 4-6 hours.
When chicken is done cooking, drain excess juice & shred.
Serve over rice or on a bun, garnish with leftover pineapple and chopped green onion.