Pineapple BBQ Chicken
- 1.5 lb chicken breasts, boneless and skinless
- 1 clove garlic, minced
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1/2 large onion, chopped
- 1 cup pineapple juice
- 1 can (6 oz) tomato paste (If you are super ambitious, here’s a recipe for homemade tomato paste.)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons Brown Sugar Truvia (or sub 3 tablespoons honey plus 1/2 teaspoon of molasses for a clean alternative)
- 2 tablespoons cornstarch (or sub 2 tablespoons arrowroot flour for a clean alternative)
- 2 tablespoons water
Sear the chicken breasts on the grill or in a pan, just 2-3 minutes until the outsides are browned. They do not need to be cooked completely because they will finish cooking in the crockpot. This is just to get the flavor.
Mix garlic, pepper, salt, onion powder, onion, pineapple juice, tomato paste, soy sauce, apple cider vinegar, and brown sugar together. Pour mixture over chicken in crockpot.
Cook in crockpot on low for 6-7 hours until chicken is cooked through. Remove chicken and shred with 2 forks. Set aside.
Stir cornstarch and water into the sauce mixture. Turn crockpot to high and cook uncovered for 20-30 minutes or until sauce thickens.
Stir shredded chicken into the crockpot mixture and serve on anything you want (buns, croissant, whole wheat tortilla, pita bread, etc.) I like to top the chicken with a slice of fresh pineapple as well!