Description
This Crockpot Pineapple Chicken is a delicious and easy slow-cooked meal that combines tender chicken breasts with sweet pineapple, colorful bell peppers, and a savory honey-soy sauce. Perfect for a hands-off dinner, this recipe yields juicy, flavorful chicken with a thickened sauce that pairs beautifully with steamed rice or noodles.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks (with juice)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Place the chicken: Arrange the boneless, skinless chicken breasts at the bottom of your crockpot to create a base for the sauce and vegetables.
- Prepare the sauce: In a medium bowl, combine the pineapple juice from the can (reserving the pineapple chunks), low-sodium soy sauce, honey, minced garlic, and grated fresh ginger. Mix well to blend all the flavors.
- Add sauce and vegetables: Pour the prepared sauce mixture evenly over the chicken breasts in the crockpot. Then add the chopped red and green bell peppers along with the reserved pineapple chunks on top.
- Cook the chicken: Cover the crockpot with its lid and cook. For best results, cook on low heat for 5-6 hours or on high heat for 2-3 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 create a slurry. Stir this mixture into the crockpot to thicken the sauce and give it a nice glaze.
- Serve: Once the sauce has thickened and the chicken is cooked, 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 a juicier option.
- Adjust the honey amount to your preferred level of sweetness.
- For a gluten-free version, use tamari instead of soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Adding red chili flakes can give the dish a spicy kick if desired.
