Crockpot Pineapple Chicken

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.

Course Main Course

Cuisine American

Keyword Crockpot Pineapple Chicken, Slow Cooker Pineapple Chicken

Prep Time 20

Cook Time 4

Total Time 8 20

Servings servings

Calories 292kcal

Author Michelle

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.

Video

Notes

Nutrition facts do not include rice.

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