Pineapple Salsa Chicken

Pineapple salsa chicken is a slow cooker dinner made with chicken breasts, canned pineapple, black beans, and corn. The sauce combines mild salsa, brown sugar, and buffalo wing sauce for a balance of heat and sweetness.

You can put this together in about ten minutes before letting the slow cooker do the work. The chicken simmers until tender enough to shred, making it an easy option for busy weekdays.

Why will you love Pineapple Salsa Chicken?

Using a slow cooker gently cooks the chicken breasts until they are tender enough to pull apart with a fork.

Rinsing the canned beans and corn prevents excess starch from clouding the sauce.

Draining the shredded chicken before serving keeps your tortillas or rice bowls from getting soggy.

Pineapple Salsa Chicken Ingredients

• Chicken breasts: You can use boneless skinless chicken thighs instead of breasts if you prefer dark meat.

• Buffalo wing sauce: Look for buffalo wing sauce rather than standard hot sauce to get the right flavor and heat level.

• Pineapple chunks: Canned pineapple works well here, but you can chop fresh pineapple if you have it on hand.

• Brown sugar: Light brown sugar adds sweetness to balance the buffalo sauce, though dark brown sugar will also work.

• Salsa: A mild, chunky salsa blends nicely into the sauce without adding too much extra heat.

Exact quantities are in the recipe card below.

How to Make Pineapple Salsa Chicken

Step 1: Combine the ingredients

Place the chicken breasts in the bottom of your slow cooker. Add the drained pineapple chunks, black beans, sweet corn, salsa, brown sugar, buffalo wing sauce, green chiles, and spices. Stir everything together so the chicken is well coated.

Step 2: Cook until tender

Cover and cook on the low setting for four to six hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and pulls apart easily.

Step 3: Shred and finish

Remove the chicken to a cutting board and use two forks to shred the meat. Return the shredded chicken to the slow cooker and let it cook for another thirty minutes to absorb the flavors. Drain any excess liquid before serving.

What to Serve with Pineapple Salsa Chicken

Serve this chicken over white rice or scooped into tortillas. Top it with sour cream, diced avocados, or shredded cheese.

Helpful Tricks for Pineapple Salsa Chicken

Poultry is safe to consume when cooked to an internal temperature of 165°F (74°C).

Start with a smaller amount of buffalo wing sauce if you prefer a very mild dish, adding more to taste after shredding the chicken.

You can serve this chicken over cooked rice, in warm flour or corn tortillas, or on top of a green salad.

How to Store and Freeze Pineapple Salsa Chicken

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooled chicken mixture in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat gently in a saucepan over medium heat until warmed through.

Pineapple Salsa Chicken Recipe FAQs

Can I use frozen chicken breasts?

It is safer to thaw the chicken breasts in the refrigerator overnight before adding them to the slow cooker to ensure they cook evenly and safely.

Can I make this on the stovetop?

Yes, you can simmer the ingredients in a large Dutch oven over medium-low heat until the chicken reaches 165°F (74°C) and shreds easily.

Is this dish very spicy?

The heat is mild due to the brown sugar and pineapple balancing the buffalo sauce. You can increase or decrease the buffalo sauce to adjust the spice level.

Pineapple Salsa Chicken

Chicken breasts simmer in a slow cooker with pineapple, black beans, corn, and buffalo sauce until ready to shred.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 2 pounds boneless skinless chicken breasts 900 g
• 1 can pineapple chunks drained, 20 ounces / 560 g
• 1 can black beans rinsed and drained, 15 ounces / 425 g
• 1 can sweet corn rinsed and drained, 15 ounces / 425 g
• 1/2 cup mild salsa 120 ml
• 3/4 cup light brown sugar packed, 150 g
• 1/3 cup buffalo wing sauce 80 ml
• 1 can mild diced green chiles 4 ounces / 115 g
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt

Instructions

 

• Place the chicken breasts in the bottom of a slow cooker.
• Add the drained pineapple, black beans, corn, salsa, brown sugar, buffalo wing sauce, diced green chiles, garlic powder, onion powder, smoked paprika, and salt.
• Stir the mixture until the chicken is covered in the sauce and vegetables.
• Cover and cook on low for 4 to 6 hours or on high for 3 to 4 hours. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) on a meat thermometer.
• Once tender, transfer the chicken breasts to a cutting board and shred the meat using two forks.
• Return the shredded chicken to the slow cooker, stir to combine, and cook for 30 more minutes.
• Use a slotted spoon or a strainer to drain excess liquid from the chicken mixture before serving.

Notes

Poultry is safe to consume when cooked to an internal temperature of 165°F (74°C).

Start with a smaller amount of buffalo wing sauce if you prefer a very mild dish, adding more to taste after shredding the chicken.

You can serve this chicken over cooked rice, in warm flour or corn tortillas, or on top of a green salad.

Keyword Chicken, crockpot, dinner, pineapple salsa chicken, slow cooker