Description

This Crockpot Pineapple Chicken is a flavorful and easy-to-make slow-cooked dish featuring tender chicken breasts simmered in a sweet and savory sauce made from pineapple juice, soy sauce, honey, garlic, and ginger. The addition of colorful bell peppers and pineapple chunks adds a fresh and vibrant touch, making it perfect for a comforting weeknight meal served over 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

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Instructions

Prepare the base: Place the boneless, skinless chicken breasts at the bottom of the crockpot to form the base of your dish.
Make the sauce: In a medium bowl, combine the pineapple juice (reserving the chunks), low-sodium soy sauce, honey, minced garlic, and grated fresh ginger. Mix well to blend all the flavors together.
Add sauce and veggies: Pour the prepared sauce mixture over the chicken in the crockpot. Then add the chopped red and green bell peppers along with the reserved pineapple chunks on top.
Cook low and slow: Cover the crockpot and cook on low for 5 to 6 hours, allowing the chicken to become tender and absorb all the flavors.
Alternative high setting: If pressed for time, cook on high for 2 to 3 hours until the chicken is fully cooked and tender.
Thicken the sauce: About 30 minutes before serving, whisk together the cornstarch and water to make a smooth slurry. Stir this into the crockpot to thicken the sauce, giving it a nice, glossy finish.
Serve and garnish: Serve the pineapple chicken hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired for an extra touch of flavor and texture.

Notes

Using low-sodium soy sauce keeps the sodium content moderate and allows you to better control the saltiness of the dish.
The cornstarch slurry is essential to thicken the sauce; add it gradually and stir well to avoid lumps.
For extra flavor, you can marinate the chicken in the sauce mixture for 30 minutes before cooking if time allows.
This dish pairs beautifully with jasmine or basmati rice or even rice noodles for a gluten-free option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.