Slow Cooker Pineapple Chicken
This is the kind of recipe you pull out when you want something comforting, colorful, and not too fussy. Sweet Slow Cooker Pineapple Chicken delivers tender chicken in a glossy, tangy-sweet sauce with bursts of juicy pineapple. It tastes like a takeout favorite, but you cook it at home with simple ingredients.
Toss everything into the slow cooker, let it do the work, and dinner is ready when you are. Serve it over rice, spoon it into bowls, and watch it disappear.
What Makes This Recipe So Good
- Effortless prep: A quick sauce, a handful of pantry staples, and the slow cooker handles the rest.
- Big flavor payoff: Pineapple, soy sauce, garlic, and ginger create a sweet-savory balance that tastes restaurant-worthy.
- Kid-friendly: The sweetness makes it a hit with picky eaters, while the ginger adds just enough warmth for adults.
- Flexible: Works with chicken breasts or thighs, fresh or canned pineapple, and most vegetables you have on hand.
- Meal-prep ready: Stores and reheats beautifully for lunches and leftovers.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into large bite-size pieces
- 1 medium onion, sliced
- 1 red bell pepper, sliced (optional but recommended)
- 1 green bell pepper, sliced (optional)
- 1 can (20 ounces) pineapple chunks in juice, not syrup, drained (reserve 1/2 cup juice)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/3 cup ketchup
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (optional, for depth)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- Cooked rice or cauliflower rice, for serving
- Sesame seeds and sliced green onions, for garnish
- Salt and black pepper, to taste
How To Make This Slow Cooker Pineapple Chicken
- Prep the chicken: Pat the chicken dry and season lightly with salt and pepper. This helps it brown a touch in the cooker and stay flavorful.
- Layer the base: Add the sliced onion and bell peppers to the bottom of the slow cooker.
Scatter the chicken pieces on top.
- Make the sauce: In a bowl, whisk together soy sauce, ketchup, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and 1/2 cup reserved pineapple juice.
- Pour and cook: Pour the sauce over the chicken and vegetables. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender.
- Add pineapple: Stir in the pineapple chunks during the last 30 minutes of cooking to keep them bright and juicy.
- Thicken the sauce: Stir the cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) into the slow cooker. Cover and cook on High for 10–15 minutes, until the sauce is glossy and slightly thick.
- Taste and finish: Adjust seasoning with a splash more soy sauce for salt, vinegar for brightness, or honey for sweetness.
Garnish with sesame seeds and green onions.
- Serve: Spoon over warm rice or cauliflower rice. Add extra sauce over the top for the full sweet-and-savory effect.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
- Reheating tips: Add a splash of water or pineapple juice if the sauce thickens too much after chilling.
Stir halfway through reheating for even warming.
- Make-ahead: Mix the sauce a day ahead and keep it in the fridge. In the morning, dump, set, and go.
Why This is Good for You
- Lean protein: Chicken provides protein to keep you satisfied. Thighs stay tender; breasts are leaner.
- Vitamin-rich: Pineapple and peppers bring vitamin C and antioxidants for immune support and color on your plate.
- Lower sodium option: Using low-sodium soy sauce helps control salt without losing flavor.
- Balanced plate: Pairing this with rice and a side of steamed veggies gives you protein, carbs, and fiber in one easy meal.
Common Mistakes to Avoid
- Using pineapple in heavy syrup: It makes the sauce too sweet and sticky.
Pineapple in juice is the sweet spot.
- Overcooking the chicken: Even in a slow cooker, chicken can dry out. Check for doneness at the early end of the time range.
- Skipping the cornstarch slurry: Adding dry cornstarch directly to the pot creates lumps. Mix it with cold water first.
- Adding pineapple too early: It can turn mushy.
Stir it in near the end for the best texture.
- Not tasting before serving: A small splash of vinegar or soy sauce at the end can balance the flavors and make the dish pop.
Recipe Variations
- Spicy Pineapple Chicken: Add extra red pepper flakes, a drizzle of sriracha, or a chopped fresh chili.
- Hawaiian-Style Twist: Stir in cooked, crumbled bacon or diced ham at the end for smoky-savory depth.
- Veggie-Packed: Add snap peas, carrots, or broccoli in the last 45–60 minutes so they stay crisp-tender.
- Gluten-Free: Use tamari instead of soy sauce and confirm your condiments are certified gluten-free.
- No Refined Sugar: Swap honey or pure maple syrup for brown sugar, and choose no-added-sugar ketchup.
- Air Fryer Finish: For a sticky-charred edge, spread cooked chicken on a tray, brush with sauce, and air fry at 400°F for 3–4 minutes.
- Pineapple Teriyaki: Add 1 tablespoon mirin and 1 extra tablespoon soy sauce, then finish with toasted sesame seeds.
FAQ’s For Slow Cooker Pineapple Chicken
Can I use frozen chicken?
It’s best to use thawed chicken for food safety and even cooking. If using frozen, thaw it in the fridge overnight before adding it to the slow cooker.
Breasts or thighs—which is better?
Both work. Thighs stay juicier and are more forgiving. Breasts are leaner and cook a bit faster, so check them earlier.
Can I cook this on the stovetop?
Yes. Simmer the sauce with the chicken over medium heat for 15–20 minutes, then add pineapple and cornstarch slurry. Cook until thickened and the chicken is done.
What can I serve with it?
Steamed rice, jasmine rice, brown rice, or cauliflower rice all pair well. Add a side of sautéed green beans, broccoli, or a simple cucumber salad.
How do I make it less sweet?
Use less honey or sugar, choose no-added-sugar ketchup, and add a bit more vinegar. A squeeze of lime at the end also brightens and balances the dish.
Can I double the recipe?
Yes, as long as your slow cooker isn’t more than about three-quarters full. You may need to add 30–45 minutes to the cook time.
How do I thicken the sauce without cornstarch?
Use arrowroot powder mixed with cold water, or reduce the sauce on the stovetop for a few minutes after cooking.
Is fresh pineapple okay?
Absolutely. Use about 2 cups of chunks and 1/2 cup pineapple juice. Fresh pineapple stays slightly firmer, which many people prefer.
Final Thoughts
Sweet Slow Cooker Pineapple Chicken brings a takeout vibe to your kitchen with minimal effort and a short ingredient list. It’s family-friendly, flexible, and perfect for busy nights.
Keep the basic method, tweak the sauce to your taste, and make it your own with veggies or spice. Once you try it, you’ll want it in your regular rotation—easy, saucy, and reliably delicious.
Sweet Slow Cooker Pineapple Chicken
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into large bite-size pieces
- 1 medium onion, sliced
- 1 red bell pepper, sliced (optional but recommended)
- 1 green bell pepper, sliced (optional)
- 1 can (20 ounces) pineapple chunks in juice, not syrup, drained (reserve 1/2 cup juice)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- ⅓ cup ketchup
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (optional, for depth)
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- Cooked rice or cauliflower rice, for serving
- Sesame seeds and sliced green onions, for garnish
- Salt and black pepper, to taste
Instructions
- Prep the chicken: Pat the chicken dry and season lightly with salt and pepper. This helps it brown a touch in the cooker and stay flavorful.
- Layer the base: Add the sliced onion and bell peppers to the bottom of the slow cooker. Scatter the chicken pieces on top.
- Make the sauce: In a bowl, whisk together soy sauce, ketchup, honey (or brown sugar), rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and 1/2 cup reserved pineapple juice.
- Pour and cook: Pour the sauce over the chicken and vegetables. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender.
- Add pineapple: Stir in the pineapple chunks during the last 30 minutes of cooking to keep them bright and juicy.
- Thicken the sauce: Stir the cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons cold water) into the slow cooker. Cover and cook on High for 10–15 minutes, until the sauce is glossy and slightly thick.
- Taste and finish: Adjust seasoning with a splash more soy sauce for salt, vinegar for brightness, or honey for sweetness. Garnish with sesame seeds and green onions.
- Serve: Spoon over warm rice or cauliflower rice. Add extra sauce over the top for the full sweet-and-savory effect.
