Crockpot Pineapple Chicken
A delightful dish combining sweet pineapple with tender chicken, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Preferably fresh or properly thawed
- 1 can (20 oz) pineapple chunks, with juice
- 1 piece red bell pepper, chopped
- 1 piece green bell pepper, chopped
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey Adjust based on sweetness preference
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch For thickening the sauce
- 2 tablespoons water For making slurry
Optional Garnishes
- to taste sliced green onions
- to taste sesame seeds
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- In a medium bowl, mix the pineapple juice, soy sauce, honey, minced garlic, and grated ginger until well blended.
- Pour the sauce over the chicken in the crockpot, ensuring each breast is coated.
- Toss in the chopped red and green bell peppers and reserved pineapple chunks.
Cooking
- Cover the crockpot and cook on high for 2 to 3 hours or low for 5 to 6 hours.
- In the last 30 minutes of cooking, mix cornstarch and water to create a slurry and stir it into the crockpot.
Serving
- Serve the chicken and sauce over rice, noodles, or quinoa, garnishing with green onions and sesame seeds.
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Notes
You can customize the vegetables or adjust the sweetness by modifying the amount of honey. Ensure the chicken is not overcooked for the best texture.