Weight Watchers BBQ Chicken Recipe: Low-Point Grilled Chicken

Hawaiian BBQ Chicken Sandwiches combine sweet, savory, and tropical flavors for an easy, crowd-pleasing meal. This simple slow-cooker recipe brings island-inspired taste to your table with minimal effort.

Looking for other sandwich ideas? Try Slow Cooker Crack Chicken, Hot Ham and Cheese Sandwiches, or a Grinder Salad Sandwich for more flavorful options.

Why You Will Like This Recipe

This recipe is straightforward and forgiving. Place lightly thawed or fully defrosted chicken in the slow cooker, add a few simple ingredients, and let the slow cooker do the work. Use your favorite bottle of BBQ sauce and a can of pineapple for a balanced sweet-and-savory profile. If you prefer to avoid onion, simply omit it—chopping the onion is the only real prep required.

If you’re unsure about onions, start with green onions or try roasted onions for a naturally sweeter flavor. The pineapple caramelizes with the BBQ sauce as it cooks, creating a rich, slightly sticky sauce that pairs perfectly with shredded chicken.

Serving tip: Serve the shredded chicken on hamburger buns and top with coleslaw for added texture and freshness.

Ingredients For Hawaiian Chicken Sandwiches

• Boneless chicken breast, thighs, or a combination
• 1 large onion, sliced into chunks (optional)
• 1 can pineapple (crushed or tidbits), drained
• 1 bottle sugar-free BBQ sauce (about 18–20 oz), such as a sugar-free brand you prefer

How to Make Hawaiian Chicken Sandwiches

Step 1: Place the chicken in the bottom of the slow cooker. Top with the onion pieces, then the drained pineapple. Pour the entire bottle of BBQ sauce over the top. If you like a sweeter sauce, optionally add up to 1/2 cup of the reserved pineapple juice.

Step 2: Cook on LOW for 8–10 hours or on HIGH for 4–6 hours. The long, gentle cook brings out sweetness in the onions and caramelizes the pineapple with the BBQ sauce.

Step 3: One to two hours before the end of the cooking time, carefully remove the chicken and shred it with two forks. It will be hot—use caution. Return the shredded chicken to the slow cooker and stir to combine, then finish cooking so the chicken can absorb the sauce.

Recipe Tip: Finish cooking an extra hour or two after shredding so the chicken soaks up the sauce. Serve on buns and top with coleslaw if desired.

Tips for Hawaiian BBQ Chicken

• If using frozen chicken, fully thaw it first. Cooking from frozen can create excess liquid and a watery sauce.
• Adjust sweetness by adding up to 1/2 cup of reserved pineapple juice, if desired.
• Different BBQ sauces will change the final flavor: sweeter sauces produce a dessert-like pulled chicken, while a vinegar-forward sauce balances sweet and tangy for a classic BBQ taste. Try a variety to find your favorite.
• Using a sugar-free BBQ sauce can lower points for those tracking nutrition; choose products you like and check labels for serving information.

How do I store leftovers?

Store leftovers in clean, airtight food-grade containers—glass, plastic, or resealable bags all work. Refrigerate within two hours of cooking and consume within 3–4 days, or freeze portions for longer storage.

What Slow Cookers or Crockpots are the Best?

Choose a slow cooker size based on your household. A 7-quart or larger cooker is ideal for bigger families, while a 3–4 quart slow cooker suits smaller households. If scaling the recipe down, you can halve the ingredients without changing the cooking times.

If you’re cooking for kids, a sweeter sauce often goes over best.

If you try these Hawaiian BBQ Chicken Sandwiches or any recipe here, please leave a star rating and a comment—feedback is appreciated!