Replace your mundane pulled chicken recipe with our Slow Cooker Hawaiian Barbecue Chicken! It is a perfect mix of spice from jalapeno, sweet from pineapple, and tang from barbecue sauce. This recipe requires nothing more than throwing together the sauce and tossing it in with your chicken into your slow cooker. The soy sauce, lime, ginger, garlic, and red onions will really flavor everything nicely. Plus, the chicken will literally fall apart when allowed to cook low and slow.
Once you shred the chicken and replace it in the cooker, it soaks up all the sauce and is perfect to toss on top of rice or in a bun. Serve with a side of Creamy Cabbage and Bok Choy Slaw and some plantain chips for a nice tropical barbecue dinner!
Yields: 5 cups | Serving Size: 1 cup | Calories: 318 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 1688mg | Carbohydrates: 56g | Fiber: 2g | Sugar: 43g | Protein: 17g | SmartPoints (Freestyle): 13
- 4 boneless, skinless chicken breasts
- 2 cups barbecue sauce
- 1/4 cup light soy sauce
- 2 tablespoons lime juice
- 1 teaspoon ground ginger
- 1 jalapeno, seeded and diced
- 3 garlic cloves, minced
- 1 red onion, sliced
- 1 (20 ounce) can of pineapple chunks, drained
- Place the chicken breasts on the bottom of the slow cooker. Mix together the barbecue sauce, soy sauce, lime juice, ginger, jalapeno, and garlic cloves in a bowl then pour over the chicken. Add the onion and pineapple. Cook on low 5 to 6 hours or high for 2 to 3 hours. Remove chicken and shred. Return to slow cooker and cook on low for another 15 minutes.
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