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Home Ā» Food Ā» Slow Cooker Pineapple Orange BBQ Chicken

Slow Cooker Pineapple Orange BBQ Chicken

May 18, 2017 by Kimberly Killebrew Ā· 49 Comments

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Sweet, tangy and juicy with a touch of kick, this Pineapple Orange BBQ Chicken takes less than 10 minutes of prep time and the slow cooker does the rest.

This dish features a fun interplay of flavors that compete for attention just long enough to be noticed and then blend together in unity as they mesmerize your palate.

This slow cooker dish also makes plenty of sauce so it lends itself perfectly to serving with rice or mashed potatoes. Ā Just add a veggie andĀ you’re all set.

Hands-off and fuss-free, it’s the perfect kind of meal for a busy weekday or a lazy weekend – come pull up a chair!

Let’s get started!

PlaceĀ all the sauce ingredients in a bowl and stir to combine.

Place the chicken in the slow cooker and pour the sauce over.

Cook on LOW for 4-6 hours or HIGH for 3-4 hours.

Carefully pour the liquid from the slow cooker into a saucepan and bring it to a simmer. Ā Pour in the cornstarch slurry, whisking continually until the sauce is thickened. Ā Add salt to taste.

Return the sauce to the chicken.

Serve and enjoy!

Slow Cooker Pineapple Orange BBQ Chicken

Kimberly Killebrew, www.daringgourmet.com
Just throw everything in the slow cooker and come home to a ready delicious meal!
Print Recipe
4.5 from 12 votes
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 6 servings
Calories 389 kcal

Ingredients
 
 

  • 4 pounds bone-in chicken pieces, skin removed
  • For the Pineapple Orange Barbecue Sauce:
  • 1/2 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 3/4 cup natural ketchup
  • 1/2 cup orange marmalade (lower calories, use sugar-free)
  • 1/2 cup crushed pineapple
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons brown mustard
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons sriracha sauce, optional, for additional heat
  • To Thicken the Sauce:
  • 1/4 cup cornstarch dissolved in 1/4 cup water

Instructions
 

  • Place the sauce ingredients in a bowl and stir to combine. Place the chicken in the slow cooker and pour the sauce over. Cook on LOW for 4-6 hours or HIGH for 3-4 hours.
  • Carefully pour the liquid from the slow cooker into a saucepan and bring it to a simmer. Pour in the cornstarch slurry, whisking continually until the sauce is thickened. Pour the sauce back over the chicken. Serve with rice or mashed potatoes and your choice of veggies.

Nutrition

Calories: 389kcal | Carbohydrates: 33g | Protein: 53g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 154mg | Sodium: 1372mg | Potassium: 1120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 265IU | Vitamin C: 11.7mg | Calcium: 50mg | Iron: 1.6mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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49 Comments →

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49 Responses

  1. Myrrh says

    December 18, 2021 at 4:05 pm

    Follows the recipe to the tee.. does not look or turn out like pic. I would fry the chicken thighs, boneless, then put sauce over fried chicken parts with sauce and serve over rice. Nothing like pic or anything else.

    Reply
  2. Z Howard says

    October 13, 2021 at 4:17 am

    Hi there, trying to make the pineapple orange BBQ chicken and the ingredients for the sauce states 1/2 cup finely chopped onion. But the video does not show the onion being added. So do I do it with the onions or without? Thanks.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 13, 2021 at 5:36 am

      Hi Z, add them in the first step along with all the other sauce ingredients. Happy cooking!

      Reply
  3. Wanda says

    January 30, 2021 at 11:06 am

    Is it okay to cut up boneless breast for this recipe or will it be too dry? Maybe add a little orange juice?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 30, 2021 at 8:42 pm

      Hi Wanda, no shouldn’t won’t be too dry but if you find you need a little extra liquid some orange juice is a good call. Happy cooking!

      Reply
  4. Marlene says

    August 11, 2020 at 8:10 am

    We’re not at my home presently and do not have my slow cooker. Would this work as well in the oven?

    Reply
    • Kimberly @ The Daring Gourmet says

      August 11, 2020 at 8:28 am

      Hi Marlene, absolutely. I’m not sure how long it will take in the oven so you’d just need to keep an eye on it to determine when it’s done.

      Reply
  5. Alicia Proffitt says

    December 26, 2019 at 10:00 am

    This recipe was delish! We really enjoyed it, especially with the Sriracha—we added just a bit more, but that’s the only thing I did differently. Thanks so much for the recipe! BTW, would you know how to use the InstantPot for this?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2019 at 12:38 am

      I’m so glad you enjoyed it, Alicia, thank you! I haven’t made this in the IP but maybe some of our readers have and can chime in….

      Reply
  6. Paula says

    October 14, 2019 at 12:00 pm

    Can the pineapple orange bbq chicken be frozen?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:30 pm

      Hi Paula, generally things with cornstarch do not freeze very well, the texture turns a bit weird after it thaws.

      Reply
    • Teddy C says

      December 1, 2020 at 9:25 pm

      I would suggest if you want to freeze the chicken, freeze the chicken separate from the sauce. Do not thicken the sauce with cornstarch until ready to serve. Thaw the sauce then reheat and add the cornstarch. Then serve.

      Reply
  7. Joan says

    July 12, 2019 at 9:23 pm

    Finger licking goodness ..my boys loved this…this will be added on to our family meal plan..thank you so muc.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 12, 2019 at 9:28 pm

      I’m so glad your family enjoyed it, Joan, thank you!

      Reply
  8. suzanne says

    July 3, 2018 at 2:01 am

    I had a friend coming over for lunch and I wanted something in the slow cooker. Went through your recipes and found this one. My friend loved it. It was a great success and the left overs were delicious heated up the next day. Will be making this again, next time the family come over. Thanks so much Kimberly for this great recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 3, 2018 at 8:51 am

      I’m so happy to hear that, Suzanne, thank you!

      Reply
  9. Paula says

    June 16, 2018 at 12:57 am

    Just trying this tonight its in the oven. I discovered your potato gratin 4 days ago it was really delicious… then yesterday I made the green bean casserole as a side dish to my grilled salmon and the casserole was sensational!! I cooked it for 3 people and not a bit was left on their plates! So in 4 days I now would of made three of your recipes ! Keep those recipes coming Kimberly you really have a talent woman! Ill be making a lot more of your dishes for sure!
    From one happy lady from “Down Under!” :)

    Reply
    • Kimberly @ The Daring Gourmet says

      June 17, 2018 at 5:51 am

      I am so thrilled to hear that, Paula, you’ve made my day, thank you!

      Reply
  10. George says

    April 9, 2018 at 7:43 pm

    Excellent.

    Reply
    • Kimberly @ The Daring Gourmet says

      April 9, 2018 at 7:59 pm

      Thanks, George! :)

      Reply
  11. Colin says

    January 25, 2018 at 4:13 pm

    another hit! thanks Kimberly

    Reply
    • Kimberly @ The Daring Gourmet says

      January 25, 2018 at 4:16 pm

      Terrific, Colin, thank you!

      Reply
  12. M. Perkins says

    August 4, 2017 at 5:33 am

    Cream of Celery Soup is so amazing. Perfect. thank you so much

    Reply
    • Kimberly @ The Daring Gourmet says

      August 4, 2017 at 8:39 am

      Thanks so much!

      Reply
  13. William Blue says

    July 12, 2017 at 4:01 pm

    Is it OK to use boneless chicken breasts

    Reply
    • Kimberly @ The Daring Gourmet says

      July 12, 2017 at 5:36 pm

      Absolutely, William!

      Reply
  14. Evie says

    June 9, 2017 at 2:44 am

    Since I don’t have a slow cooker, can I try this in an oven? Use a Dutch over and set the temperature to 250 or 300?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 9, 2017 at 11:17 am

      Absolutely, Evie. The “low” setting on a slow cooker is generally around 200 and “high” is 300, so either cooking time you mentioned will work perfectly.

      Reply
  15. bob says

    June 6, 2017 at 11:23 am

    MM MM delicious!!!
    carnt wait to try the german salad, but I`ll wait til next week off to Hamburg
    best

    Reply
    • Kimberly @ The Daring Gourmet says

      June 6, 2017 at 11:27 am

      You’re just trying to make me jealous, aren’t you, Bob??! :) Enjoy your trip!

      Reply
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