Crockpot Pineapple Chicken
A delightful slow-cooked dish that combines chicken, pineapple, and bell peppers in a savory-sweet sauce for a convenient homemade dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose quality chicken for better flavor.
- 1 can (20 oz) pineapple chunks (with juice) Canned or fresh pineapple can be used.
- 1 piece red bell pepper, chopped Adds vibrant color.
- 1 piece green bell pepper, chopped Adds vibrant color.
- 1/2 cup low-sodium soy sauce For a less salty version.
- 1/3 cup honey Adjust sweetness to taste.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1 tablespoon fresh ginger, grated For a nice zing.
- 2 tablespoons cornstarch Used for thickening the sauce.
- 2 tablespoons water Mixed with cornstarch to create a slurry.
Optional Garnishes
- to taste sliced green onions Adds freshness.
- to taste sesame seeds For crunch and decoration.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- In a medium bowl, combine pineapple juice, soy sauce, honey, garlic, and ginger. Stir until blended.
- Pour the sauce over the chicken, ensuring each breast is coated.
- Add chopped bell peppers and reserved pineapple chunks into the crockpot.
Cooking
- Cover the crockpot and cook on low for 5-6 hours or high for 2-3 hours until the chicken is tender.
- In the last 30 minutes, mix cornstarch with water and stir into the crockpot to thicken the sauce.
Serving
- Serve the chicken and vegetables over steamed rice or noodles. Garnish with green onions and sesame seeds.
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Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Consider using different vegetables or proteins for variations.