Crockpot Pineapple Chicken a sweet and savory dish featuring tender chicken simmered with pineapple chunks, bell peppers, and a flavorful sauce, all cooked effortlessly in a crockpot. This easy recipe is perfect for busy days when I want a comforting, tropical-inspired dinner with minimal effort.
Why You’ll Love This Recipe
The combination of pineapple, honey, and soy sauce creates a balanced sweet-and-savory flavor.
It’s a one-pot meal that requires minimal cleanup.
The crockpot does all the work, making it perfect for busy schedules.
It pairs beautifully with rice or noodles for a complete meal.
Customizable with different vegetables or seasonings to suit my taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks (with juice)
1 red bell pepper, chopped
1/2 cup low-sodium soy sauce
1 green bell pepper, chopped
2 tablespoons cornstarch
1/3 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons water
2 green onions, sliced (optional garnish)
Sesame seeds (optional garnish)
Directions
Place the chicken breasts in the bottom of the crockpot.
In a medium bowl, I mix the pineapple juice (reserving the chunks), soy sauce, honey, garlic, and ginger. Then I pour the mixture over the chicken.
I add the chopped red and green bell peppers and pineapple chunks to the crockpot.
I cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
In the last 30 minutes of cooking, I whisk the cornstarch with water in a small bowl to create a slurry. I stir it into the crockpot to thicken the sauce.
Once the sauce has thickened, I serve the chicken and vegetables over steamed rice or noodles.
For an extra touch, I garnish with green onions and sesame seeds before serving.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 5 hours
Total Time: 5 hours 10 minutes
Variations
Swap chicken breasts for chicken thighs for a juicier result.
Add additional vegetables like carrots, snap peas, or broccoli for more variety.
Replace honey with brown sugar or maple syrup for a different sweetness profile.
Spice it up with a pinch of red pepper flakes or a drizzle of sriracha.
Use fresh pineapple for a more vibrant, tropical flavor.
Storage/Reheating
Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: I reheat the chicken and sauce in a microwave-safe dish in 1-minute increments, stirring in between, until heated through. Alternatively, I can reheat it on the stovetop over low heat, stirring occasionally.
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FAQs
How can I make this recipe gluten-free?
I use a gluten-free soy sauce or tamari to keep this dish gluten-free.
Can I use frozen chicken breasts?
Yes, but I thaw the chicken breasts first to ensure even cooking and the best texture.
Can I make this recipe ahead of time?
Absolutely. I can prep the ingredients the night before and store them in the crockpot insert in the fridge. In the morning, I place the insert in the crockpot and start cooking.
What can I serve with Crockpot Pineapple Chicken?
I love serving it with steamed white or jasmine rice, brown rice, or noodles. A side of steamed broccoli or a simple salad works well too.
Can I freeze Crockpot Pineapple Chicken?
Yes, I freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. I let it thaw in the fridge overnight before reheating.
Conclusion
Crockpot Pineapple Chicken is a simple yet flavorful dish that’s perfect for a hassle-free dinner. With its sweet-and-savory sauce, tender chicken, and vibrant veggies, it’s a recipe I come back to time and again. It’s versatile, easy to make, and sure to please the whole family. Give it a try and enjoy a taste of the tropics at home.
📖 Recipe:
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Crockpot Pineapple Chicken
- Total Time: 5 hours 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A sweet and savory Crockpot Pineapple Chicken recipe made with tender chicken breasts, juicy pineapple chunks, bell peppers, and a rich soy-honey sauce. Perfect for busy days, this tropical-inspired dish is a family favorite that’s easy, versatile, and pairs beautifully with rice or noodles.
Ingredients
4 boneless, skinless chicken breasts
1 can (20 oz) pineapple chunks (with juice)
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup low-sodium soy sauce
1/3 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons cornstarch
2 tablespoons water
Optional garnishes: sliced green onions, sesame seeds
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- In a medium bowl, mix pineapple juice (reserve chunks), soy sauce, honey, garlic, and ginger. Pour the mixture over the chicken.
- Add chopped bell peppers and pineapple chunks to the crockpot.
- Cover and cook:
- On low: 5-6 hours
- On high: 2-3 hours
(Cook until the chicken is tender and fully cooked.)
- In the last 30 minutes of cooking, whisk together cornstarch and water to create a slurry. Stir it into the crockpot to thicken the sauce.
- Serve the chicken and vegetables over steamed rice or noodles. Garnish with green onions and sesame seeds, if desired.
Notes
Swap chicken breasts for thighs for a juicier option.
Customize with additional vegetables like snap peas or carrots.
For a gluten-free version, use gluten-free soy sauce or tamari.
Spice it up with red pepper flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tropical-Inspired, Asian Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
