Description
A delicious and easy-to-make Crockpot Pineapple Chicken featuring tender chicken breasts cooked slowly in a sweet and savory pineapple-soy sauce, complemented by colorful bell peppers. The sauce is thickened at the end for a perfect balance of flavors, served best over steamed rice or noodles.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce & 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 Slurry
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot, ensuring they lay flat for even cooking.
- Mix the Sauce: In a medium bowl, combine the pineapple juice (reserve the chunks), low-sodium soy sauce, honey, minced garlic, and grated fresh ginger. Stir well to blend all flavors.
- Add Sauce and Vegetables: Pour the sauce mixture over the chicken in the crockpot. Then add the chopped red and green bell peppers along with the reserved pineapple chunks on top.
- Cook: Cover the crockpot and cook on low for 5 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and fully cooked through.
- Thicken the Sauce: About 30 minutes before the end of cooking, whisk together the cornstarch and water in a small bowl to create a slurry. Stir this slurry into the crockpot to thicken the sauce nicely.
- Serve: Once thickened and cooked through, serve the pineapple chicken and vegetables over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired for added flavor and presentation.
Notes
- For best results, do not lift the crockpot lid frequently during cooking as it releases heat and may increase cooking time.
- Adjust honey quantity to suit your preferred sweetness level.
- If you prefer a spicier dish, consider adding a pinch of red pepper flakes before cooking.
- This dish pairs wonderfully with jasmine rice or egg noodles.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.
