Sweet & Spicy Hawaiian Pineapple Chicken


  • 20-ounce can pineapple chunks with juice
  • 1/2 cup Sweet Baby Raye’s barbeque sauce
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 cup of chicken broth
  • 1 to 2 tablespoons of Worcestershire sauce
  • 1 to 2 tablespoons Asian chili-garlic sauce
  • 2 cloves garlic
  • 2 teaspoons ground ginger
  • Red pepper flakes -to taste
  • Ground black pepper-to taste
  • Small can of water chestnuts
  • ½ small chopped onion
  • ½ medium green and red bell pepper
  • 2 pounds boneless skinless chicken breasts whole
  • Chopped green onion and sesame seeds for garnishing


Put all the ingredients in a slow cooker. Cook on low for 3 to 4 hours or cook on high for 2 hours. Stir and the chicken breasts should fall apart. If not, take them out and shred them with two forks and place back in the slow cooker.

I serve mine on top of white rice, but you can use noodles. Sprinkle the green onions and sesame seeds on top of the dish.

Stay blessed,