Description
This Slow Cooker Pineapple Chicken recipe combines tender, juicy chicken thighs with sweet pineapple chunks, vibrant bell peppers, and a flavorful honey-soy sauce. Slow-cooked to perfection, the dish features a sticky, slightly tangy sauce thickened with a cornstarch slurry, making it an easy and delicious meal served best over steamed rice and garnished with green onions and toasted sesame seeds.
Ingredients
Scale
Chicken and Vegetables
- 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
- ¼ cup honey
- ¼ cup brown sugar
- ⅓ cup soy sauce
- 1 Tbsp. fresh ginger, grated
- 3 cloves garlic, minced
Thickening Slurry
- 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: Generously season both sides of the bone-in chicken thighs with salt and pepper to enhance flavor.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat, and sear the chicken thighs until golden brown on both sides to lock in juices and deepen the flavor. Transfer the seared chicken to your slow cooker.
- Prepare the sauce: In a small bowl, whisk together honey, brown sugar, soy sauce, grated ginger, and minced garlic until smooth and well combined.
- Add vegetables and sauce: Place pineapple chunks, sliced onion, and red bell pepper strips into the slow cooker with the chicken. Pour the prepared sauce evenly over all ingredients, ensuring everything is coated.
- Cook low and slow: Cover and cook on low heat for 6-7 hours or on high for 3-4 hours, until the chicken is tender and completely cooked through.
- Make cornstarch slurry: In a small bowl, mix cornstarch and water to create a slurry which will be used to thicken the sauce.
- Thicken the sauce: About 30 minutes before serving, remove the chicken from the slow cooker. Stir the cornstarch slurry into the slow cooker’s juices to thicken the sauce. Return the chicken back to the slow cooker and cook on high for another 20-30 minutes.
- Serve and garnish: Once the sauce has thickened nicely, serve the pineapple chicken over steamed rice. Garnish with sliced green onions and toasted sesame seeds, if desired. Enjoy your meal!
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- You can freeze cooked pineapple chicken in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serve over steamed white, jasmine, or coconut rice, or quinoa to soak up the flavorful sauce.
- Pair with green vegetables like bok choy, broccoli, green beans, or sugar snap peas for a balanced meal.
- If preferred, remove chicken from the bone and shred it before serving instead of serving whole thighs.
Nutrition
- Serving Size: 1 chicken thigh with sauce and vegetables
- Calories: 420
- Sugar: 22g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
