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.
Servings: 4
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!
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
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