Sweet and tangy, this Crockpot Pineapple Chicken is an easy and flavourful dish that your whole family will love. Made with simple ingredients, this slow cooker pineapple chicken is easy to prep and comes together in a few easy steps.
I love an easy chicken recipe, especially this flavourful crockpot pineapple chicken. Filled with vegetables, pineapples, and shredded chicken all coated in a sweet and tangy sauce, this slow cooker Hawaiian chicken is a flavour packed dinner that you'll want to make on repeat.
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Why You'll Love This Slow Cooker Chicken Recipe
- It's shockly easy to make this crockpot pineapple chicken. Simply mix together the sauce and toss everything into the slow cooker. This slow cooker recipe is adapted from this spicy pineapple chicken meal prep recipe so feel free to meal prep this as well!
- This recipe is filled with fresh, bold flavours. The sauce is the perfect balance of sweet, tangy, and a hint of spicy thanks to the sriracha. Feel free to adjust the sriracha as needed.
- This pineapple chicken is perfect with some jasmine rice but you can serve it with literally anything. In some hamburger buns? Yes, please!
Ingredients You'll Need
- pineapple juice — this adds a delicious sweet and tangy flavour to the sauce.
- sriracha — this adds a little heat to the pineapple chicken sauce.
- soy sauce — I recommend using low sodium soy sauce to keep the sauce from being too salty.
- hoisin sauce — this adds a rich sweetness to the sauce.
- brown sugar — feel free to use light, regular, or dark brown sugar.
- garlic — the more garlic, the better.
- salt, pepper, and garlic powder
- pineapple chunks – I love the sweetness you get when you bite into the pineapple chunks. I highly recommend sticking to pineapple chunks and not pineapple slices.
- chicken — I like to use boneless, skinless chicken breasts.
- bell peppers — I love using red bell peppers as they are the sweetest.
- cornstarch — for a cornstarch slurry.
How To Make This Crockpot Pineapple Chicken Recipe
- To a bowl, add the pineapple juice, sriracha, soy sauce, hoisin sauce, brown sugar, garlic, salt, pepper, garlic powder, and pineapple chunks. Mix until combined.
- Add chicken and bell peppers to the slow cooker.
- Add the sauce on top.
- Cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- Remove the chicken breasts and shred them.
- Add the shredded chicken back into the slow cooker.
- In a small bowl, make a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp water.
- Add the cornstarch slurry to the slow cooker and cook for another 30 minutes until the sauce has thickened to your liking.
- Served with rice, green onions, and sesame seeds.
Recipes Variations
- Adjust the sriracha for more or less heat.
- Other bell peppers can be used. Orange and yellow bell peppers are another favourite. However, I don't recommend using green bell peppers.
- Add some broccoli or green beans to the slow cooker near the end to the slow cooker if you want some additional vegetables in your meal.
Tips and Notes
- Leftovers can be kept in an airtight container in the fridge for up to 4 days.
- I like to garnish with green onions and toasted sesame seeds but it is optional!
- Don’t have pineapple juice? Sub in with orange juice for that tangy sweetness.
Recipe
Crockpot Pineapple Chicken
Sweet and tangy, this Crockpot Pineapple Chicken is an easy and flavourful dish that your whole family will love. Made with simple ingredients, this slow cooker pineapple chicken is easy to prep and comes together in a few easy steps.
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RateServings: 4 servings
Equipment
Ingredients
For the Sauce
- 1 cup pineapple juice
- 2-3 tablespoons sriracha, or more
- ¼ cup soy sauce, low sodium
- ¼ cup hoisin sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup pineapple chunks
For the Chicken
- 2 chicken breasts, boneless skinless
- 2 red bell peppers, diced into 1-inch chunks
- 1 tablespoon cornstarch
To Serve
- Rice
- Green onions
- Sesame seeds
Instructions
- To a bowl, add the pineapple juice, sriracha, soy sauce, hoisin sauce, brown sugar, garlic, salt, pepper, garlic powder, and pineapple chunks. Mix until combined.
- Add chicken and bell peppers to the slow cooker. Add the sauce on top.
- Cook on LOW for 7 to 8 hours, or HIGH for 3 to 4 hours.
- Remove the chicken breasts and shred before adding the shredded chicken back into the slow cooker.
- In a small bowl, make a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp water. Add the cornstarch slurry to the slow cooker and cook for another 30 minutes until the sauce has thickened to your liking.
- Served with rice, green onions, and sesame seeds.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 35g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1543mg | Potassium: 778mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1942IU | Vitamin C: 95mg | Calcium: 44mg | Iron: 2mg
More Recipes You May Like
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- Slow Cooker Cilantro Lime Salsa Shredded Chicken
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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