CROCK-POT BARBECUE PINEAPPLE CHICKEN

Quesadillas above are made with the shredded BBQ Pineapple Chicken

 and Cheddar Cheese, with pineapple salsa for dipping.

 

Ingredients

• 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)

Directions

Spray crock-pot with non stick cooking spray.  Place chicken breast on bottom of crock-pot.  Mix BBQ sauce, drained pineapple and crushed red pepper together, pour over chicken.  Cook on low for approximately 7-8 hours or until tender. Enjoy over rice with steamed veggies, or shred to make BBQ sandwiches or yummy quesadillas!  

Tips:  

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!