Description
This Crockpot Pineapple Chicken is sweet, savory, and effortless. Made with just a few pantry staples and pineapple juice, it’s the perfect set-it-and-forget-it meal. Serve it over rice, in lettuce wraps, or on Hawaiian rolls.
Ingredients
- 2 lbs chicken tenderloins (or thighs/breasts)
- 1 cup pineapple juice (or chunks with juice)
- ½ cup brown sugar
- ⅓ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon minced garlic
- Optional Add-ins: red bell pepper slices, onion, chili flakes
- To thicken: 1 tbsp cornstarch + 2 tbsp water (cornstarch slurry)
Instructions
- Prep the Chicken: Trim and pat dry the chicken. Use tenderloins, thighs, or breasts as preferred.
- Make the Sauce: In a bowl, mix pineapple juice, brown sugar, soy sauce, and garlic.
- Load the Crockpot: Place chicken in the crockpot and pour sauce over it. Add bell pepper or onion if using.
- Cook: On LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and tender.
- Thicken the Sauce (Optional): In the last 30 minutes, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and let it thicken.
- Serve: Serve over rice, in lettuce wraps, or in slider buns with extra sauce.
Notes
For more of a tropical twist, use pineapple chunks and add a splash of coconut milk at the end. Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) / 3 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired