Description
A delightful crockpot recipe featuring tender chicken in a sweet and savory pineapple sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1/2 cup soy sauce (low sodium recommended)
- 1/4 cup honey
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 cup bell peppers, sliced (any color)
- 1/4 cup green onions, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot.
- In a medium bowl, combine the pineapple chunks, soy sauce, honey, minced garlic, minced ginger, black pepper, and red pepper flakes (if using). Whisk or stir until well blended.
- Pour the pineapple mixture evenly over the chicken in the crockpot, turning the chicken so it is well coated in the sauce.
- Scatter the sliced bell peppers on top of the chicken and pineapple mixture.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
- Once cooked, transfer the chicken to a cutting board or use two forks directly in the crockpot to shred the chicken into bite-size pieces.
- Stir the shredded chicken back into the sauce and vegetables until everything is well combined and coated.
- Taste and adjust seasoning if needed (a splash of soy sauce for salt, or honey for extra sweetness).
- Serve the pineapple chicken hot over cooked rice and garnish with chopped green onions.
Notes
- Feel free to adjust the spice level by modifying the amount of red pepper flakes.
- This dish pairs wonderfully with other stir-fried vegetables.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg