Crockpot Pineapple Chicken

Throw out those take-out menus and make this easy and delicious Crockpot Pineapple Chicken for dinner tonight! Tender, juicy chunks of chicken are cooked to perfection in the crockpot with crisp, crunchy veggies, fresh pineapple and covered in a sweet and sticky homemade sauce. Served over a bed of fluffy white rice, it’s the perfect meal.

pineapple chicken on white rice

Crockpot Hawaiian Chicken

As much as my family enjoys getting take out from our favorite local Chinese restaurant, we definitely prefer this crockpot pineapple chicken when we are in the mood for some sweet and sour chicken!

So, when YOU are in the mood for some Chinese food and aren’t feeling your local take out, give my super easy crockpot pineapple chicken a try!

Easy to whip up since all ingredients go directly into the crockpot, just throw them in, turn it, and go about your day! Depending on your heat setting, dinner could be ready in about 2 hours.

And let me tell you, the tender, juicy chicken, the crisp veggies, and the sticky-sweet sauce is a combination that is sure to be a crowd pleaser!

And should there be any left (although I know there won’t be), it makes the BEST leftovers. A perfect win-win if you ask me!

I love pineapple, even on my pizza 🙂 Do you?

ingredients for crockpot pineapple chicken

Ingredients Needed

Chicken – I like to use boneless, skinless chicken breasts but this works great with chicken thighs!

Pineapple – This recipe is super easy because it uses canned pineapple chunks and the juice from them so you won’t have to worry about finding a fresh pineapple in the off season. If you use fresh, you will need to buy pineapple juice for the sauce.

Red Bell Pepper – I like to use red for the pop of color but feel free to use red, yellow, or orange bell pepper. Just stay away from the green ones for this recipe as they are not sweet enough.

Staples – Onion, sesame seeds.

Pineapple Sauce Ingredients

  • pineapple juice
  • honey
  • soy sauce
  • brown sugar
  • ginger
  • garlic
  • cornstarch

Mix all these ingredients together to make this yummy, sweet sauce to cook the chicken in!

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How to make Pineapple Chicken in the Slow Cooker

First: Dice the chicken, onion, and red peppers into similar sized pieces. Drain the pineapple chunks and place the juice in a separate bowl. Add the chicken, onion, and pineapple chunks to the bowl of a slow cooker.

Second: In the bowl with the pineapple juice, add the cornstarch and whisk until thoroughly combined.Add the honey, soy sauce, brown sugar, ginger, and garlic. Stir to combine. Pour over the diced chicken mixture in the crockpot.

Third: Cover and cook on high 2-3 hours or low 3-4. During the last 30 minutes of cooking or 30 minutes before serving, add the red bell pepper and stir. When finished cooking, garnish with green onions and sesame seeds. Serve and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

pineapple chicken in crockpot

How long does it last?

If there are any leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, warm in microwave or on a stove top.

I don’t recommend freezing this as the pineapple and peppers will be too soft.

Like slow cooker meals? Check out this list of over 70 different crock pot recipes to make!

Serving Suggestions

My family loves this over a bed of fluffy white or Jasmine rice. Brown rice works great too!

If you are looking for a lower carb option, cauliflower rice would be an excellent option for plating as well! Quinoa or a mix of brown and white would be tasty too!

plate of chicken and pineapple over rice

Can I make this in the oven, stove top, and instant pot?

Oven: Mix all ingredients in a bowl and then place in a single layer on a baking sheet. Bake at 400 – 425 degrees F until cooked through.

Stove Top: Set heat to medium-high and place a few tablespoons of oil in your skillet. Place cubed chicken in a single layer and cook through, slowly rotating to ensure even cooking. Once all the chicken is cooked, remove and let drain on a plate.

Then cook the onion and peppers until tender. While the onions and peppers are cooking, make pineapple sauce. Once the onions and peppers are cooked to your liking, place chicken back in skillet and add in the sauce.

Carefully mix all ingredients together, ensuring that all pieces are covered with the pineapple sauce. Turn heat down to low and allow sauce to simmer. Remove from heat when sauce reaches desired thickness. Serve over rice and enjoy!

Instant Pot: Combine all ingredients in instant pot but hold out about 1/4 cup of pineapple juice and cornstarch. Close lid and make sure it is sealed. Select the poultry option or manually select 5 minutes on high.

Use a 10 minute natural release. Turn off the heat. Let the rest of the pressure release, then open. You will then select your sauté option on low.

Quickly combine the cornstarch and 2 tablespoons of pineapple juice. Mix until combined and no longer lumpy. Add mix to the instant pot and gently stir to evenly coat all the contents.

Let ingredients marinate in the instant pot to allow sauce to thicken; about 5 -7 minutes. Once sauce is the thickness you desire; remove and serve over rice!

fork of pineapple and chicken over plate of rice

Tips for No Leftovers

  • You can make this a lower-carb meal (lower is relative as this is made with pineapple and they are high in sugar) by serving over a bed of cauliflower rice.
  • Try to keep chicken chunks, veggies, and pineapple all the same size to ensure even cooking.
  • Bell peppers and pineapple tend to be the traditional pairings but you could also use snow peas, green beans, carrots, or broccoli.
  • If the sauce is too thick, thin out with chicken broth.
  • Running low on cook time? Pre-cut peppers and chicken and place in air-tight containers over night in the fridge. When ready to make, allow pepper and chicken to reach room temperature prior to throwing into the crockpot when you are ready to make!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Love this pineapple chicken recipe? Want some more authentic, at-home, Asian inspired recipes? Check out some other delicious Asian inspired dishes below!

pineapple chicken

Slow Cooker Pineapple Chicken

Throw out those take-out menus and make this easy and delicious Crockpot Pineapple Chicken for dinner tonight!
Give me a rating:)
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8 servings
Calories: 239kcal
Author: Jennifer Stewart

Ingredients

Hawaiian Pineapple Chicken

  • 4 chicken breasts boneless, skinless, diced
  • 1 medium onion diced large
  • 1 red bell pepper stemmed, seeded, diced large
  • 20 ounces pineapple chunks canned, drained, juice reserved
  • sliced green onions for garnish
  • toasted sesame seeds for garnish

Pineapple Sauce

  • pineapple juice from canned chunks above
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced

Instructions

  • Dice the chicken, onion, and bell pepper into similar sized pieces.
  • Drain the pineapple chunks and place the juice in a separate bowl.
  • Add the chicken, onion, and pineapple chunks to the bowl of a slow cooker.
  • In the bowl with the pineapple juice, add the cornstarch and whisk until thoroughly combined.
  • Add the honey, soy sauce, brown sugar, ginger, and garlic.
  • Stir to combine.
  • Pour over the diced chicken mixture in the crockpot.
  • Cover and cook on high 2-3 hours or low 3-4.
  • During the last 30 minutes of cooking or 30 minutes before serving, add the red bell pepper and stir.
  • When finished cooking, serve and enjoy!

Notes

  • You can make this a lower-carb meal (lower is relative as this is made with pineapple and they are high in sugar) by serving over a bed of cauliflower rice.
  • Try to keep chicken chunks, veggies, and pineapple all the same size to ensure even cooking.
  • Bell peppers and pineapple tend to be the traditional pairings but you could also use snow peas, green beans, carrots, or broccoli.
  • If the sauce is too thick, thin out with chicken broth.
  • Running low on cook time? Pre-cut peppers and chicken and place in air-tight containers over night in the fridge. When ready to make, allow pepper and chicken to reach room temperature prior to throwing into the crockpot when you are ready to make!

Nutrition

Serving: 1cup | Calories: 239kcal | Carbohydrates: 31g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 487mg | Fiber: 2g | Sugar: 25g

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4 Comments

  1. I really loved how easy it was to make but i followed the instructions and measurements and my sauce was so thin and bland. I cooked it on low, was that maybe the issue?

    1. If the sauce is too thin, you can remove the juice to a saucepan and reduce it a little before serving. Or you can add a little cornstarch slurry to the juice before serving. I purposely left out any salt or pepper in the recipe so you can season it as you like if you have dietary restrictions. Feel free to season with salt, pepper, or a little extra soy sauce. I sometimes add a dash or two of Sriracha. I hope this helps:)

  2. Hi, I’m actually making this now w/leftover chicken w/peas & rest of my baby carrots…making the sauce now…thanks for your easy peasy recipes, Vea

    1. I am so glad you like it!! It’s a regular on our menu rotation!

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