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
