Slow Cooker Pineapple Chicken
This Slow Cooker Pineapple Chicken is a sweet and savory weeknight meal that is packed with tropical vibes and tender, juicy chicken.
Servings: 6
Cost: $13.17, $2.20 per Servings
Ingredients
- 2 pounds Boneless Skinless Chicken Thighs diced into 1 inch pieces
- 1 can Pineapple Chunks in Juice 20 ounces, do not drain
- ½ Yellow Onion cut int 1 inch chunks
- ¼ cup Soy Sauce
- 2 Tablespoons Cornstarch
- 3 cloves Garlic minced (or 1 Tablespoon minced garlic)
- 1 Tablespoon Grated Fresh Ginger
- 2 teaspoons Sesame Oil
- ¼ cup Brown Sugar
- ½ teaspoon Red Pepper Flakes
- 1 Red Bell Pepper cut tin 1 inch chunks
- 2 chopped Green Onions for serving
- 2 teaspoons Sesame Seeds for serving
Instructions
- Drain the juice from 1 can pineapple chunks in juice (20 ounces) into a mixing bowl and set the pineapple chunks aside.
- Whisk the reserved pineapple juice with ¼ cup soy sauce, 2 tablespoons cornstarch, 3 minced garlic cloves or 1 tablespoon minced garlic, 1 tablespoon grated fresh ginger, 2 teaspoons sesame oil, ¼ cup brown sugar, and ½ teaspoon red pepper flakes until combined.
- Place 2 pounds boneless skinless chicken thighs cut into 1-inch pieces, the reserved pineapple chunks, and ½ yellow onion cut into 1-inch chunks in the bottom of a 5-quart or larger slow cooker. Pour the pineapple juice mixture over the top.
- Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the chicken is cooked through (internal temperature of 165 degrees F).
- Stir in 1 red bell pepper cut into 1-inch chunks during the last 30 minutes of cooking and cook until the pepper is tender.
- Serve topped with 2 chopped green onions and 2 teaspoons sesame seeds. Enjoy!
Video
Notes
Chicken breasts can be used instead of chicken thighs in this recipe if you prefer.
¼ teaspoon Ground Ginger can be used instead of the fresh ginger in this recipe.
I add the red bell pepper at the end of the cooking time so that it doesn’t get too soft. If you're good with soft bell peppers, you can add it in at the beginning of the cooking time and the bell pepper will likely cook down into the sauce.
love serving this recipe over rice or quinoa.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 315kcal | Carbohydrates: 30g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 683mg | Potassium: 593mg | Fiber: 2g | Sugar: 24g | Vitamin A: 754IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 2mg
