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Crockpot Pineapple Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (or 3 hours 10 minutes to 4 hours 10 minutes on HIGH)
  • Yield: 4 servings 1x
  • Diet: Gluten-free option (use gluten-free soy sauce or tamari)

Description

This Crockpot Pineapple Chicken is a tropical, sweet-and-savory dinner that practically cooks itself. Juicy chicken breasts slowly simmer in a tangy pineapple, soy, garlic, and ginger sauce, soaking up all those island-inspired flavors. Toss in colorful bell peppers at the end, shred, and serve over fluffy rice for a family-friendly meal that tastes like a tropical getaway any night of the week.

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

  1. Place the chicken breasts in an even layer on the bottom of the crockpot.
  2. 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.
  3. Pour the pineapple mixture evenly over the chicken in the crockpot, turning the chicken so it is well coated in the sauce.
  4. Scatter the sliced bell peppers on top of the chicken and pineapple mixture.
  5. 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.
  6. 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.
  7. Stir the shredded chicken back into the sauce and vegetables until everything is well combined and coated.
  8. Taste and adjust seasoning if needed (a splash of soy sauce for salt, or honey for extra sweetness).
  9. Serve the pineapple chicken hot over cooked rice and garnish with chopped green onions.

Notes

  • Use low-sodium soy sauce if you’re sensitive to salt or plan to serve this with salty sides.
  • If using fresh pineapple, make sure it’s ripe and sweet for the best flavor balance.
  • You can thicken the sauce after cooking by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmering on HIGH for 10–15 minutes.
  • This recipe is great for meal prep leftovers keep well in the fridge for up to 3–4 days.
  • For a lighter option, serve over cauliflower rice or steamed veggies instead of white rice.
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
  • Category: Main Course
  • Method: Slow Cooker / Crockpot
  • Cuisine: Asian-inspired / Tropical

Nutrition

  • Serving Size: 1/4 of recipe (about 1 chicken breast with sauce and peppers, without rice)
  • Calories: 320 kcal
  • Sugar: 18 g (approx.)
  • Sodium: 900 mg (approx., using regular soy sauce)
  • Fat: 6 g (approx.)
  • Saturated Fat: 1.5 g (approx.)
  • Unsaturated Fat: 4.5 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 32 g (approx.)
  • Fiber: 1 g (approx.)
  • Protein: 32 g (approx.)
  • Cholesterol: 95 mg (approx.)

Keywords: crockpot pineapple chicken, slow cooker pineapple chicken, tropical chicken, easy weeknight dinner, dump and go crockpot

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Find it online: https://averyrecipes.com/crockpot-pineapple-chicken/