Crockpot Peach Habanero Glazed Pineapple Chicken Skewers

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1½ pound boneless skinless chicken thighs
2 cups frozen pineapple chunks
12 oz jar peach preserves
¼ cup pineapple juice
1 tablespoon soy sauce
2 cloves minced garlic
1 habenero pepper, minced finely


Cut chicken into large bite sized pieces
Let pineapple sit out until slightly thawed, just enough to that you can skewer it
Place the chicken and the pineapple on the skewers
Whisk together remaining ingredients and reserve 2 tablespoons
Pour remaining sauce over chicken and pineapple
Cover and cook on low for 5-7 hours or high for 2½ to 3½ hours
Optional: Place skewers on a foil lined baking sheet and brush with remaining sauce
Place under broiler for 3-5 minutes until lightly browned (make sure to watch closely so they don’t burn)