Description
This Crockpot Pineapple Chicken recipe features tender chicken breasts slow-cooked with sweet pineapple chunks, vibrant bell peppers, and a flavorful soy-honey-ginger sauce. The result is a deliciously sweet and savory dish perfect for an easy weeknight dinner, served over steamed rice or noodles and garnished with green onions and sesame seeds for added freshness and crunch.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce and Vegetables
- 1 can (20 oz) pineapple chunks (with juice)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts at the bottom of the crockpot, creating a base layer for the ingredients.
- Make the Sauce: In a medium bowl, combine the pineapple juice (from the canned pineapple chunks, reserving the chunks separately), 1/2 cup low-sodium soy sauce, 1/3 cup honey, 2 minced garlic cloves, and 1 tablespoon freshly grated ginger. Mix well to blend the sweet and savory flavors.
- Add Sauce and Vegetables: Pour the sauce mixture evenly over the chicken breasts in the crockpot. Then, add the chopped red and green bell peppers along with the reserved pineapple chunks on top, distributing them evenly.
- Cook Low and Slow: Cover the crockpot and cook on low heat for 5 to 6 hours, allowing flavors to meld and the chicken to become tender. Alternatively, if you’re short on time, cook on high for 2 to 3 hours until the chicken is fully cooked and tender.
- Thicken the Sauce: In the last 30 minutes of cooking, mix 2 tablespoons cornstarch with 2 tablespoons water to create a smooth slurry. Stir this mixture into the crockpot gently to thicken the sauce without clumping.
- Serve: Once thickened and cooked through, serve the pineapple chicken and vegetables hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired for extra flavor and texture.
Notes
- Using low-sodium soy sauce helps control the saltiness of the dish.
- Adjust honey to taste if you prefer a sweeter or less sweet sauce.
- Add chopped fresh cilantro or parsley for added freshness if desired.
- If you don’t have fresh ginger, you can substitute with 1 teaspoon ground ginger, though fresh is ideal.
- Ensure chicken breasts are fully cooked (internal temperature 165°F/74°C) before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
