Description
Sweet and savory pineapple chicken made easy in the slow cooker! Juicy chicken chunks simmer in a tropical soy-garlic sauce with pineapple and bell peppers. Great over rice or in sliders.
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into large chunks
- 1 can (15 oz) pineapple chunks, drained (or 1½ cups fresh)
- ½ cup low-sodium soy sauce
- ½ cup brown sugar or honey
- 2–3 cloves garlic, minced (optional)
- ½ cup diced onion (optional)
- 1 red bell pepper, diced (optional)
- 1 tbsp cornstarch + 2 tbsp water (for thickening sauce)
- Green onions and sesame seeds for garnish
Instructions
- Prep the Ingredients: Cut the chicken into large chunks. Drain pineapple. Dice onion and red bell pepper if using.
- Make the Sauce: In a bowl, combine soy sauce, pineapple juice (from the can), and brown sugar or honey. Add minced garlic and diced onion, if desired.
- Layer in Crockpot: Place chicken in the bottom of the slow cooker. Add pineapple chunks and optional veggies. Pour sauce mixture evenly over the top.
- Cook:
- On LOW for 6–7 hours
- Or on HIGH for 3–4 hours
- Optional – Thicken the Sauce:
Remove the chicken and set aside. Pour liquid into a saucepan and bring to a simmer. Stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until thickened, about 3–5 minutes. Return sauce over chicken. - Serve: Garnish with chopped green onions and sesame seeds. Serve over steamed rice or inside Hawaiian rolls as sliders.
Notes
Use fresh pineapple for a brighter flavor. Add chili flakes for heat or sriracha to the sauce for a spicy twist. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Hawaiian-Inspired