Sweet and tangy Crockpot Pineapple Chicken is super easy to make for a simple weeknight dinner or meal prep, featuring tender chicken simmered with bell peppers, onion, and pineapple.
Crockpot Pineapple Chicken
Indulge in a taste of paradise with the mouthwatering fusion of tropical sweetness and rich, juicy chicken, all slow-cooked to tender perfection in a crockpot.
This Crockpot Pineapple Chicken recipe will be your new favorite, guaranteed to wow your taste buds and keep your family coming back for seconds, featuring shredded Hawaiian chicken infused with tangy pineapple and savory bell peppers. Dive into this tropical delight and experience your new go-to recipe for a quick family dinner or even a healthy high protein meal prep!
What Cut of Chicken Should I Use?
Lately, I've been using boneless skinless chicken thighs in the slow cooker because it's a little more tender and juicy, but you can also use boneless skinless chicken breasts for a leaner version.
Do I Have to Sear the Chicken?
For slow cooker recipes, I find searing to be a waste of time for the most part, as the flavor does not really come through after the long, slow cooking, and it doesn't affect the texture. It does add some pretty coloring, so if you're a big fan of searing, you can certainly do so. However, if you're just trying to quickly get dinner on the table or meal prep for the week, don't worry about it!
Fresh Pineapple
You absolutely can use fresh pineapple instead of canned, if you prefer. I like to use a pineapple corer to quickly cut my pineapple. When you pull out the corer, there's usually a little juice at the bottom of the pineapple. Dump this into the slow cooker as well for extra flavor and sauce.
Variations on Crockpot Pineapple Chicken
- Fresh Ginger - Fresh ginger has a citrus-like taste that will add to the citrusy pineapple flavor.
- Spice - Add some fresh chopped jalapenos to the slow cooker with the onion and bell pepper, top with extra red pepper flakes, or drizzle in sriracha when serving.
- Herbs - Add fresh herbs such as parsley or cilantro to the slow cooker or serve with them on top.
- Teriyaki - Instead of soy, you can use teriyaki, which will be a little sweeter and more garlicky.
- Barbecue - Switch it up with blast of smoky barbecue. Use this in place of the soy sauce.
How to Serve Crockpot Pineapple Chicken
My favorite way to serve Crockpot Pineapple Chicken is with a hearty portion of white or brown rice and some steamed or stir-fried veggies, such as broccoli, bok choy, or a packaged stir fry mix.
You can also serve with some fresh, uncooked pineapple to up the pineapple flavor.
Crockpot Pineapple Chicken can also be served in a wrap, on a standard or slider-size bun, in tortillas as a taco or quesadilla, or on a lettuce wrap. It's a great recipe for meal prep, as it can be stored well and reheated quickly.
More Easy Slow Cooker Recipes You'll Love
- Slow Cooker Mongolian Beef - An Asian-inspired slow cooker recipe with super tender ground beef in a thick, sweet (but not too sweet!) sauce.
- Crockpot Taco Meat - A simple ground beef taco filling recipe that's made completely in the slow cooker and is loaded with flavor from seasonings, salsa, and enchilada sauce. No browning requried!
- Crockpot Bourbon Chicken - Another easy and delicious chicken recipe that's great for a simple dinner or meal prep. Tender chicken in a tangy, sweet bourbon sauce.
- Crockpot Chicken Tacos - A super simple dump chicken meal with just a few ingredients that's packed with southwest flavor.
- Mississippi Pot Roast - The easiest and most delicious way to cook a pot roast!
Crockpot Pineapple Chicken Video
Crockpot Pineapple Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 1 can (14 ounces) pineapple chunks with juice undrained
- 4 garlic cloves minced
- ⅓ cup brown sugar
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 medium red bell pepper cut into 2-inch pieces
- 1 medium red onion sliced
- Green onions and red pepper flakes for serving
Instructions
- Place chicken, pineapple, garlic, brown sugar, rice vinegar, soy sauce, sesame oil, ginger, and black pepper
- Cover and cook on Low for 2-3 hours, until chicken is cooked through.
- After 2 to 3 hours, add bell pepper and onion to slow cooker. Stir to combine. Mix cornstarch and water in a small mixing bowl. Pour into slow cooker and stir to combine.
- Turn on High for an additional 30 to 60 minutes, until sauce is thickened, chicken is cooked through, and vegetables are tender.
- Serve warm over rice topped with green onions and red pepper flakes.
Notes
- This recipe is naturally dairy free.
- To make gluten free, use gluten free tamari sauce or coconut aminos in place of soy sauces.
- Test for salt before adding any, as soy sauce is already salty.
- Storage: Store covered in the refrigerator for up to 5 days. Reheat in individual portions in the microwave on microwave-safe plates.
- Freezer Directions: Before cooking, dump all of the ingredients, except cornstarch, water, green onions, and rice, into a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator before using. Then cook according to recipe instructions. After cooking, allow to cool to room temperature. Then transfer to an air-tight freezer container, and freeze for up to 3 to 6 months. Before use, thaw in the refrigerator overnight. To reheat, add chicken to a large saucepan or skillet and heat over medium heat on the stove before serving.
Nutrition
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