Description
This Crockpot Pineapple Chicken recipe offers a deliciously sweet and savory meal perfect for busy days. Tender chicken breasts are slow-cooked with pineapple chunks, bell peppers, and a flavorful sauce made from soy sauce, honey, garlic, and ginger. The dish finishes with a thickened sauce that’s perfect to serve over rice or noodles, garnished with green onions and sesame seeds.
Ingredients
Scale
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks (with juice)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Sauce Ingredients
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the chicken: Place the chicken breasts at the bottom of the crockpot, arranging them in a single layer for even cooking.
- Make the sauce: In a medium bowl, combine the pineapple juice (reserved from the can, separate from the chunks), low-sodium soy sauce, honey, minced garlic, and grated fresh ginger. Mix well and pour the sauce mixture evenly over the chicken in the crockpot.
- Add vegetables and pineapple: Add the chopped red and green bell peppers along with the reserved pineapple chunks on top of the chicken and sauce mixture.
- Slow cook the chicken: Cover the crockpot and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Thicken the sauce: About 30 minutes before serving, whisk together the cornstarch and water to form a slurry. Stir this slurry into the crockpot to thicken the sauce, then cover and continue cooking for the remaining time.
- Serve and garnish: Serve the pineapple chicken and vegetables over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time accordingly.
- Use fresh pineapple chunks if canned is unavailable; reserve the juice for the sauce.
- For a spicier version, add red pepper flakes or a dash of hot sauce to the sauce mixture.
- To keep it gluten-free, ensure the soy sauce is a gluten-free variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
