Slow Cooker Pineapple Chicken

This Slow Cooker Pineapple Chicken is tender, juicy, and simmered in a sweet and savory pineapple sauce with garlic, ginger, and soy sauce. It’s an easy, family-friendly meal that’s perfect served over rice or noodles.

Ingredients

For the Chicken

• 2 lbs (900 g) boneless, skinless chicken thighs or breasts
• 1 (20 oz/565 g) can pineapple chunks, drained (reserve ½ cup of the juice)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger

Sauce

• ½ cup reserved pineapple juice
• ⅓ cup low-sodium soy sauce
• ¼ cup honey
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tsp sesame oil (optional)
• 1 tbsp cornstarch
• 2 tbsp cold water

Garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Place the chicken in the bottom of the slow cooker.
2. Add the pineapple chunks, bell peppers, onion, garlic, and ginger over the chicken.
3. In a bowl, whisk together the reserved pineapple juice, soy sauce, honey, ketchup, rice vinegar, and sesame oil.
4. Pour the sauce over the chicken and vegetables.
5. Cover and cook:
   • Low: 6–7 hours
   • High: 3–4 hours
6. Remove the chicken and shred it with two forks or leave it whole, if preferred.
7. Mix the cornstarch with the cold water to make a slurry.
8. Stir the slurry into the slow cooker, then return the chicken.
9. Cover and cook on High for an additional 15–20 minutes, or until the sauce has thickened.
10. Garnish with green onions and sesame seeds before serving.

Tips

• Chicken thighs stay especially juicy during slow cooking.
• Add broccoli, snap peas, or carrots during the last 30–45 minutes so they stay tender-crisp.
• For a spicy kick, stir in 1 teaspoon sriracha or ½ teaspoon crushed red pepper flakes.
• If using fresh pineapple, add 2–3 tablespoons of pineapple juice to the sauce.

Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Cauliflower rice
• Stir-fried vegetables

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months.
• Reheat: Warm on the stovetop or in the microwave until heated through.

Prep Time: 10 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: About 6 hours 10 minutes
Servings: 6
Calories: Approximately 340 calories per serving