Description
This easy and flavorful Crockpot Pineapple Chicken recipe combines tender chicken breasts with sweet pineapple, colorful bell peppers, and a savory honey-soy sauce, all slow-cooked to perfection. The sauce is thickened towards the end for a luscious finish, making it a perfect weeknight meal served over rice or noodles.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (20 oz) pineapple chunks (with juice)
Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the chicken: Place the four boneless, skinless chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced for even cooking.
- Make the sauce: In a medium bowl, combine the pineapple juice (reserving the pineapple chunks), low-sodium soy sauce, honey, minced garlic, and grated fresh ginger. Mix well to blend all flavors together.
- Add the sauce and vegetables: Pour the prepared 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 the chicken: Cover the crockpot and cook on low for 5 to 6 hours, or alternatively 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 to create a slurry. Stir this into the crockpot to thicken the sauce, allowing it to cook until the sauce has thickened nicely.
- Serve: Spoon the pineapple chicken and vegetables over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired, then serve warm for a delicious meal.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For a spicier kick, add some red chili flakes or sriracha sauce to the sauce mixture.
- Make sure to reserve the pineapple chunks separately before mixing the juice into the sauce to keep them from becoming too mushy.
- Serve with steamed jasmine rice or egg noodles for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
