Bright, sweet-savory, and impossibly easy, this Slow Cooker Pineapple Chicken brings tender shredded chicken, juicy pineapple, and a garlicky-ginger soy glaze together with almost no effort. It’s tropical comfort that cooks while you’re busy finished with crisp bell pepper and a shower of green onions over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 1/2 cup green onions, chopped (plus more for garnish)
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Place chicken breasts in the slow cooker. Season lightly with salt and pepper.
- In a bowl, whisk pineapple chunks, soy sauce, honey, garlic, and ginger. Pour over chicken.
- Scatter sliced red bell pepper on top. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender.
- Shred chicken with two forks directly in the pot (or remove to shred, then return) and stir to coat in sauce.
- Taste and adjust seasoning. Serve over warm rice and garnish with chopped green onions.
Variations
- Teriyaki Twist: Replace soy + honey with 3/4 cup teriyaki sauce; add 1 tsp sesame oil and 1 tbsp rice vinegar.
- Spicy Pineapple: Add 1–2 tbsp sriracha or 1–2 tsp red pepper flakes for heat.
- Veggie-Loaded: Add sliced carrots at the start and snap peas during the final 20 minutes for extra crunch.
Cooking Notes
- If the sauce is too thin after shredding, thicken with a cornstarch slurry and cook on HIGH 10–15 minutes.
- Add bell peppers in the last hour for crisper texture; add earlier for softer peppers.
- Taste before salting soy sauce and honey balance saltiness and sweetness.
Serving Suggestions
- Serve over jasmine or coconut rice and sprinkle with toasted sesame seeds.
- Add steamed broccoli or bok choy on the side for greens.
- Finish with lime wedges and extra green onions for brightness.
Tips
- Briefly sear the chicken before slow cooking for deeper flavor (optional).
- Use pineapple packed in juice, not syrup, to avoid overly sweet sauce.
- Sub boneless, skinless thighs for extra tenderness; cook times are similar.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Sodium: 980 mg
Frequently Asked Questions
- Q: Can I make this gluten-free?
A: Yes use gluten-free tamari or coconut aminos instead of soy sauce. - Q: Can I use frozen chicken?
A: For food safety, thaw first before adding to the slow cooker. - Q: How do I store and reheat?
A: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently and add a splash of water if needed. - Q: How can I thicken the sauce?
A: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on HIGH 10–15 minutes until glossy.
Conclusion
Sweet, savory, and sunshiney, this slow cooker pineapple chicken turns juicy shredded chicken, bell pepper, and tangy pineapple into a garlicky‑ginger glaze that’s perfect over rice. It’s a set‑and‑forget dinner that’s bright, family‑friendly, and weeknight‑easy use low‑sodium soy for balance and add a pinch of heat if you like.
Print
Slow Cooker Pineapple Chicken
- Total Time: 6–7 hours
- Yield: 4 servings 1x
Description
Bright, sweet-savory, and impossibly easy, this Slow Cooker Pineapple Chicken brings tender shredded chicken, juicy pineapple, and a garlicky-ginger soy glaze together with almost no effort. It’s tropical comfort that cooks while you’re busy finished with crisp bell pepper and a shower of green onions over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce (low-sodium recommended)
- 1/4 cup honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 red bell pepper, sliced
- 1/2 cup green onions, chopped (plus more for garnish)
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
- Place chicken breasts in the slow cooker. Season lightly with salt and pepper.
- In a bowl, whisk pineapple chunks, soy sauce, honey, garlic, and ginger. Pour over chicken.
- Scatter sliced red bell pepper on top. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender.
- Shred chicken with two forks directly in the pot (or remove to shred, then return) and stir to coat in sauce.
- Taste and adjust seasoning. Serve over warm rice and garnish with chopped green onions.
Notes
- Use low-sodium soy sauce to keep the salt level in check; add a splash of water or pineapple juice if the sauce tastes too strong.
- For a thicker glaze, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) during the last 15–20 minutes on HIGH.
- If using canned pineapple, choose juice-packed instead of syrup.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired, Hawaiian-Style
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe), rice not included
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 980 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: slow cooker pineapple chicken, crockpot pineapple chicken, teriyaki-style chicken, shredded chicken, sweet and savory, easy weeknight dinner