Slow Cooker Pineapple Chicken
No Comments Sep 07, 2024
Updated Sep 20, 2024
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Sweet yet tangy, Slow Cooker Pineapple Chicken is a weeknight dinner winner. Packed with tender chicken and vibrant veggies in a generous, sticky sauce, it’s perfect served over rice for a satisfying meal.
More chicken recipes similar to this one we love are Slow Cooker Chicken and Broccoli or Slow Cooker Sweet and Sour Chicken.
Table of Contents
A slow cooker can turn a budget-friendly pack of boneless, skinless chicken thighs into something really tasty. This slow cooker pineapple chicken brings out sweet and tangy Asian-inspired flavors. Plus, if you have a rice cooker, you’re looking at an almost hands-off meal that’s super easy to make!
Another similar recipe we love to make with chicken thighs is Slow Cooker Chicken Adobo.
What you need
- Chicken – One pack of boneless skinless chicken thighs. This usually weighs about 2 pounds. You can use a little more or less chicken, this recipe is very adaptable. You will need olive oil to brown the chicken.
- Vegetables – Onion, bell pepper, and garlic are all you need. (We use these same ingredients in our slow cooker pepper steak).
- Pineapple – For this recipe, we cube a whole fresh pineapple.
- Other Sauce Ingredients – Soy sauce, brown sugar, fresh ginger, salt, pepper and honey.
- Cornstarch and Water – a slurry of cornstarch and water will thicken the sauce after cooking.
- Garnish – Sesame seeds and green onions are perfect garnish.
Variations
- While bone-in chicken thighs are the ideal choice for this recipe, boneless, skinless chicken breasts can also be used.
- Consider incorporating vegetables such as bamboo shoots, water chestnuts, or sugar snap peas for added variety.
- To introduce a hint of heat, feel free to add 1/4 teaspoon of red pepper flakes.
- If you prefer, brown sugar can be substituted for honey.
- Additionally, you may opt for two cans of drained pineapple chunks instead of fresh pineapple. Or, look for cubed pineapple in the produce section of the store!
Step-by-Step Directions
- Season the chicken on both sides with salt and pepper. In a skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until they are golden brown. This step helps to enhance the flavor. Transfer the seared chicken to the slow cooker.
- Add the chicken to the slow cooker.
- In a small bowl, whisk together honey, brown sugar, soy sauce, grated ginger, and minced garlic until well combined.
- Add the pineapple chunks, sliced onion, and red bell pepper strips to the slow cooker. Pour the sauce mixture over the top ensuring that all ingredients are well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
- In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry. About 30 minutes before serving, remove the chicken from the slow cooker. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Return the chicken to the slow cooker, and let it cook for another 20-30 minutes on high.
- Once the sauce has thickened, serve the pineapple chicken over steamed rice, garnish with chopped green onions and sesame seeds if desired. Enjoy!
How to serve
- Serve the crockpot pineapple chicken and bell peppers over steamed white rice, jasmine rice, coconut rice or quinoa. Be sure to spoon over all the juices over the sticky chicken and rice.
- You can serve the chicken and rice with a green vegetable, such as bok choy, broccoli, green beans, or sugar snap peas.
- If desired, you can take the chicken off the bone, shred it, and serve it that way instead of whole pieces of chicken thighs.
How to Store:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- You can freeze the cooked pineapple chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Slow Cooker Chicken Thigh Recipes
- Slow Cooker Chicken Thighs
- Slow Cooker Lemon Pepper Chicken Thighs
- Slow Cooker Hot Chicken
- Slow Cooker Jamaican Jerk Chicken
- Slow Cooker Ranch Chicken and Potatoes
Slow Cooker Pineapple Chicken
Slow cooker pineapple chicken is a sweet and savory dish featuring tender chicken simmered with bell peppers, onion, and garlic in a flavorful pineapple sauce, creating a vibrant and tropical meal.
Ingredients
- 4 bone-in chicken thighs, skin on (about 2 pounds)
- 1 large pineapple, cut into 1″ chunks
- 1 large onion, sliced
- 1 red bell pepper, cut into strips
- ¼ cup honey
- ¼ cup brown sugar
- ⅓ cup soy sauce
- 1 Tbsp. fresh ginger, grated
- 3 cloves garlic, minced
- 1 Tbsp. cornstarch
- ¼ cup water
- 1 Tbsp. olive oil
- salt and pepper to taste
Optional garnish
- sliced green onions
- toasted sesame seeds
Instructions
- Season the chicken thighs with salt and pepper on both sides.
- In a skillet, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until they are golden brown. This step helps to enhance the flavor. Transfer the seared chicken to the slow cooker.
- In a small bowl, whisk together honey, brown sugar, soy sauce, grated ginger, and minced garlic until well combined.
- Add the pineapple chunks, sliced onion, and red bell pepper strips to the slow cooker. Pour the sauce mixture over the top ensuring that all ingredients are well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked through.
- In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry.
- About 30 minutes before serving, remove the chicken from the slow cooker. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Return the chicken to the slow cooker, and let it cook for another 20-30 minutes on high.
- Once the sauce has thickened, serve the pineapple chicken over steamed rice, garnish with chopped green onions and sesame seeds if desired. Enjoy!
Sarah’s Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- You can freeze the cooked pineapple chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- While bone-in chicken thighs are the ideal choice for this recipe, boneless, skinless chicken breasts can also be used.
- Consider incorporating vegetables such as bamboo shoots, water chestnuts, or sugar snap peas for added variety.
- To introduce a hint of heat, feel free to add 1/4 teaspoon of red pepper flakes.
- If you prefer, brown sugar can be substituted for honey.
- Additionally, you may opt for two cans of drained pineapple chunks instead of fresh pineapple. Or, look for cubed pineapple in the produce section of the store!
- Serve the crockpot pineapple chicken and bell peppers over steamed white rice, jasmine rice, coconut rice or quinoa. Be sure to spoon over all the juices over the sticky chicken and rice.
- You can serve the chicken and rice with a green vegetable, such as bok choy, broccoli, green beans, or sugar snap peas.
- If desired, you can take the chicken off the bone, shred it, and serve it that way instead of whole pieces of chicken thighs.
Nutrition
Calories: 620kcal | Carbohydrates: 69g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1202mg | Potassium: 732mg | Fiber: 5g | Sugar: 56g | Vitamin A: 1176IU | Vitamin C: 149mg | Calcium: 71mg | Iron: 3mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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