Description
This Slow Cooker Pineapple Chicken recipe features tender, juicy bone-in chicken thighs simmered with sweet pineapple, bell peppers, and a flavorful honey-soy-ginger sauce. Perfect for an easy and delicious meal, this dish combines savory, sweet, and tangy flavors with minimal prep and plenty of time for the slow cooker to work its magic.
Ingredients
Scale
Main Ingredients
- 4 bone-in chicken thighs, skin on (about 2 pounds)
- 1 large pineapple, cut into 1″ chunks
- 1 large onion, sliced
- 1 red bell pepper, cut into strips
Sauce Ingredients
- ¼ cup honey
- ¼ cup brown sugar
- ⅓ cup soy sauce
- 1 Tbsp. fresh ginger, grated
- 3 cloves garlic, minced
- 1 Tbsp. cornstarch
- ¼ cup water
Other
- 1 Tbsp. olive oil
- Salt and pepper to taste
Optional Garnish
- Sliced green onions
- Toasted sesame seeds
Instructions
- Season the chicken: Season the chicken thighs with salt and pepper on both sides to enhance the flavor.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides. This step adds extra flavor and texture. Transfer the seared chicken to the slow cooker.
- Prepare the sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, grated ginger, and minced garlic until fully combined.
- Add vegetables and sauce: Place pineapple chunks, sliced onion, and red bell pepper strips into the slow cooker. Pour the sauce mixture over all ingredients to coat evenly.
- Slow cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Make slurry: In a small bowl, mix cornstarch with ¼ cup water to create a slurry for thickening the sauce.
- Thicken the sauce: About 30 minutes before serving, remove chicken from the slow cooker. Stir the cornstarch slurry into the slow cooker and return the chicken. Cook on high for an additional 20-30 minutes until sauce thickens.
- Serve: Serve pineapple chicken over steamed rice. Garnish with sliced green onions and toasted sesame seeds if desired. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or stovetop until warmed through.
- You can freeze cooked pineapple chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serve over steamed white, jasmine, coconut rice, or quinoa for a complete meal.
- Pair with green vegetables like bok choy, broccoli, green beans, or sugar snap peas for added nutrition.
- For a shredded chicken option, remove chicken from bones after cooking and shred before serving.
Nutrition
- Serving Size: 1 chicken thigh with sauce and vegetables
- Calories: 430
- Sugar: 18g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
