This slow cooker 3-ingredient BBQ pineapple chicken is one of those hands-off dinners that makes the whole house smell so good your neighbors start asking questions. It leans into classic Midwestern barbecue comfort but with a sunny, tropical twist from canned pineapple.
Foil-wrapped BBQ pineapple chicken packets arranged in a slow cooker
Foil-wrapped BBQ pineapple chicken packets arranged in a slow cooker
Everything tucks neatly into individual foil packets, then simmers away in the slow cooker all day. The result is tender, saucy chicken with sweet-tangy pineapple that tastes like it took all afternoon to fuss over—when in reality, you only opened three packages.
Serve these BBQ pineapple chicken packets straight from the slow cooker: place each foil packet on a plate and carefully open it so the steam escapes away from you. Spoon the saucy chicken and pineapple over steamed white or brown rice, coconut rice, or buttered mashed potatoes to catch all the juices.
Add something crisp and fresh on the side, like a simple green salad, coleslaw, or sliced cucumbers with lime and salt. If you’d like a more casual feel, shred the chicken and pile it—pineapple and all—on toasted buns or inside warm tortillas, then top with extra BBQ sauce and a squeeze of lime.
Slow Cooker 3-Ingredient BBQ Pineapple Chicken Packets
Servings: 4
Ingredients
2 pounds boneless skinless chicken breasts (about 4 medium breasts)
1 1/2 cups thick barbecue sauce (your favorite store-bought, divided)
1 can (20 ounces) pineapple chunks in juice, drained well
Directions
Prepare the slow cooker and foil: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12–14 inches long. Lightly crimp up the edges of each sheet to form shallow “boats” so juices don’t run out. Arrange the foil sheets, overlapping slightly, inside the bowl of a 5- to 7-quart slow cooker so they form 4 separate packet areas that fit snugly but still allow the lid to close fully.
Heavy-duty foil sheets shaped into boats inside a slow cooker
Heavy-duty foil sheets shaped into boats inside a slow cooker
Portion the chicken: Pat the chicken breasts dry with paper towels. If any pieces are very thick, slice them horizontally to create more even portions so they cook at the same rate. Place one chicken breast (or equivalent portion) in the center of each foil sheet inside the slow cooker.
Add barbecue sauce: Spoon about 1/4 cup of barbecue sauce over each piece of chicken, using the back of the spoon to spread it so the top is coated. Reserve the remaining barbecue sauce for later in the recipe and for serving.
Chicken breasts coated with barbecue sauce in foil packets
Chicken breasts coated with barbecue sauce in foil packets
Top with pineapple: Divide the well-drained pineapple chunks evenly over the chicken pieces, letting the fruit sit both on and around the chicken within each foil “boat.” The pineapple will release a bit of juice as it cooks, mingling with the barbecue sauce to create a sweet-tangy glaze.
Seal the packets: Bring the long sides of each foil sheet up and together over the chicken and pineapple, then fold them down together several times to create a tight seal. Fold up and crimp the shorter ends of each packet so no liquid can escape. You should now have 4 individual foil packets nestled together inside the slow cooker.
Pineapple-topped chicken packets sealed in foil inside the slow cooker
Pineapple-topped chicken packets sealed in foil inside the slow cooker
Slow cook: Cover the slow cooker with the lid. Cook the packets on LOW for 4–6 hours, or on HIGH for 2 1/2–3 1/2 hours, until the chicken is very tender and reaches an internal temperature of 165°F. The exact time will depend on your slow cooker and the thickness of the chicken.
