Description
This Slow Cooker Tropical Pulled Chicken is juicy, sweet, and bursting with island flavor. Cooked low and slow with pineapple, lime, and warm spices, the chicken becomes incredibly tender and easy to shred. Serve it in tacos, rice bowls, or sliders for a fun and flavorful twist on pulled chicken!
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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1 (20 oz) can pineapple chunks in juice (not syrup), undrained
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1/2 cup orange juice
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Juice of 1 lime
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1/2 red bell pepper, diced
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1/2 red onion, finely chopped
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2 cloves garlic, minced
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1 tbsp soy sauce (or coconut aminos for gluten-free)
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1 tbsp brown sugar or honey
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1/2 tsp ground ginger
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1/2 tsp chili powder
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1/2 tsp paprika
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1/4 tsp salt
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Optional: 1/4 tsp crushed red pepper flakes (for heat)
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Fresh cilantro and lime wedges for garnish
Instructions
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Place chicken in the slow cooker.
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Add pineapple chunks with juice, orange juice, lime juice, red pepper, red onion, and garlic.
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Sprinkle in soy sauce, brown sugar, ginger, chili powder, paprika, salt, and red pepper flakes (if using).
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Stir gently to combine ingredients.
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Cover and cook on low for 5–6 hours or high for 2.5–3.5 hours, until chicken is fully cooked and tender.
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Shred chicken with two forks and stir it back into the sauce.
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Serve over rice, in tacos, or on sandwich buns. Garnish with fresh cilantro and lime if desired.
Notes
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For a thicker sauce, simmer uncovered in the slow cooker for 20–30 minutes after shredding, or stir in a cornstarch slurry.
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Great for meal prep—leftovers freeze well!
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Add sliced jalapeños or hot sauce for an extra kick.