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Easy Slow Cooker Pineapple Chicken Recipe

Easy Slow Cooker Pineapple Chicken Recipe

Tender chicken breasts simmer with pineapple, soy sauce, brown sugar, garlic, ginger, and ketchup for a sweet-and-savory crockpot dinner. A quick cornstarch slurry transforms the cooking liquid into a glossy sauce for serving over rice.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 breasts, about 6–8 oz each Boneless, skinless chicken breasts
  • 1 20 oz can Pineapple chunks in juice, undrained
  • 1/3 cup Low-sodium soy sauce
  • 1/3 cup Packed light brown sugar
  • 1/4 cup Ketchup
  • 2 cloves Garlic, minced
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Black pepper
Optional Addition
  • 1 pepper Medium bell pepper, sliced
For Thickening
  • 2 tablespoons Cornstarch
  • 2 tablespoons Cold water

Method
 

Step-by-Step
  1. Place the chicken breasts in the slow cooker. If they are very thick, cut them in half horizontally or lightly pound them to an even thickness so they cook more evenly.
  2. Add the undrained pineapple chunks and juice, low-sodium soy sauce, brown sugar, ketchup, minced garlic, ground ginger, and black pepper. Add the sliced bell pepper if using.
  3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Check the thickest part of the chicken with an instant-read thermometer; it is ready when it reaches 165°F.
  4. Remove the chicken from the slow cooker and let it rest briefly. Keep the cooking liquid for the sauce, either transferring it to a saucepan or leaving it in the slow cooker and switching the cooker to HIGH.
  5. Whisk the cornstarch and cold water together in a small bowl until smooth. Stir the slurry into the hot cooking liquid and cook for several minutes, whisking occasionally, until the sauce is glossy and thickened.
  6. Slice or shred the rested chicken and return it to the sauce or arrange it over rice. Spoon plenty of pineapple sauce over each serving and add the pineapple chunks and peppers on top.

Notes

For deeper savory flavor and better color, briefly brown the chicken in a skillet before adding it to the slow cooker. Chicken thighs may be substituted for breasts. For firmer pineapple pieces, add about half of the pineapple chunks during the final hour. Store leftovers in the refrigerator and reheat gently with a spoonful of sauce.