Slow Cooker Pineapple Chicken
Slow Cooker Pineapple Chicken
Slow Cooker Pineapple Chicken is everything you crave in sweet and sour chicken—tender bites of chicken simmered in a sticky, tangy pineapple glaze. It’s fast to prep, budget-friendly, and your slow cooker does all the heavy lifting. Once you serve this over a mound of fluffy white rice, you’ll be saying goodbye to takeout for good.
Plus, it makes life easier. With just one pot and minimal cleanup, dinner practically makes itself. Best of all, it fills your kitchen with the kind of aroma that makes everyone wander in asking, “What smells so good?”
Slow Cooker Pineapple Chicken | The Food Cafe
Why You’ll Love This Recipe
- Healthier than takeout
- Budget- and family-friendly
- Perfectly sweet, sour, and tangy
- Ready with minimal prep
- One-pot wonder with easy cleanup
Ingredients Overview
For the Chicken:
- 8 boneless, skinless chicken thighs (or 5 boneless, skinless chicken breasts), cut into 1-inch pieces
- 2/3 cup cornstarch
- 1/4 tsp seasoned pepper
- 1/4 tsp garlic salt
- 2 tbsp vegetable oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup diced fresh pineapple (optional)
- Green onions and sesame seeds (optional, for garnish)
For the Sauce:
- 1/4 cup packed light brown sugar
- 1 (20 oz) can pineapple chunks in juice, chunks reserved for later
- 3 tbsp ketchup
- 2 cloves garlic, minced
- 1 1/2 tbsp rice wine vinegar
- 1/3 cup light soy sauce
- 1/2 tsp ground ginger
For the Slurry:
- 2 tbsp cornstarch + 3 tbsp water, mixed until smooth
How to Make Slow Cooker Pineapple Chicken
- Coat the chicken: In a ziplock bag, combine diced chicken, cornstarch, seasoned pepper, and garlic salt. Shake to coat evenly and set aside.
- Sear the chicken: Then, heat vegetable oil in a skillet over medium-high heat. Brown chicken on all sides until lightly golden.
- Assemble in the slow cooker: Transfer the chicken to a 6-quart slow cooker. In a bowl, whisk together all sauce ingredients (excluding the pineapple chunks). Pour the sauce over the chicken.
- Cook: Cover and cook on low for 3–4 hours or on high for 1.5–3 hours. (Time may vary based on your slow cooker.)
- Add the extras: Next, about 30 minutes before cooking ends, stir in the slurry, bell peppers, and reserved pineapple chunks. Cover again and cook until the sauce thickens and the peppers are tender but not mushy.
- Serve: Finally, spoon over steamed white rice. Garnish with sliced green onions and sesame seeds if desired.
FAQs About Slow Cooker Pineapple Chicken
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just as well. Just be careful not to overcook it.
Do I have to brown the chicken first?
Nope, it’s optional. While browning adds texture, if you’re short on time, just toss the raw coated chicken straight into the slow cooker.
Can I use canned pineapple instead of fresh?
Yes! Simply reserve the juice for the sauce and add the chunks at the end with the peppers.
Why add the veggies at the end?
Bell peppers and pineapple can get too soft if cooked too long. Therefore, adding them in the last 30 minutes keeps them crisp-tender.
What oil is best for browning chicken?
Stick with vegetable or canola oil. Both have a high smoke point and give better browning than olive oil.
Nutrition Facts (Per Serving)
- Calories: 410
- Carbohydrates: 35g
- Protein: 29g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 105mg
- Sodium: 780mg
- Sugar: 18g
- Vitamin A: 35%
- Vitamin C: 70%
- Calcium: 3%
- Iron: 10%
Join the Conversation
Tried this Slow Cooker Pineapple Chicken? Share your experience in the comments below and tag @shannon_ladywarrior with your sweet and savory creations!
Looking for more cozy slow cooker recipes?
- Slow Cooker Hot Apple Cider
- Slow Cooker Cranberry Meatballs
- Slow Cooker Beef Tips with Mushrooms
- The Best Slow Cooker Ribs
