Description
This slow-cooker recipe combines tender chicken, tangy pineapple, and a sweet-savory sauce for an easy family-friendly dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (20 oz) pineapple chunks, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Instructions
- Place the chicken breasts in the bottom of your crock pot in a single layer.
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar mostly dissolves. Pour this sauce over the chicken.
- Scatter the drained pineapple chunks and the sliced red and green bell peppers over the top.
- Cover and cook on LOW for 4–6 hours, or until the chicken reaches 165°F and is tender.
- Remove two forks and shred the chicken right in the crock pot, mixing it into the sauce so it soaks up the juices.
- Taste and season with salt and pepper as needed.
- Serve the shredded chicken and sauce over cooked rice and garnish with sliced green onions.
Notes
Browning the chicken before adding to the crock pot is optional. If the sauce is too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crock pot. Add bell peppers later if you prefer them crisper.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 22g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg