Chicken Pineapple Crockpot

Why make this recipe

Chicken Pineapple Crockpot is a delicious and easy dish that combines tender chicken with sweet pineapple and savory sauces. It’s perfect for busy days when you need a comforting meal without much effort. This recipe allows you to throw everything into the crockpot in the morning and come home to a flavorful dinner. Plus, it can easily feed a family, making it a great choice for gatherings.

How to make Chicken Pineapple Crockpot

Ingredients:

• 2 lbs chicken breast
• 1 can pineapple chunks
• 1/2 cup teriyaki sauce
• 1/4 cup soy sauce
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 bell pepper, sliced
• 1 onion, sliced
• Salt and pepper to taste
• Cooked rice for serving

Directions:

1. Place the chicken breast in the crockpot.
2. Add the pineapple chunks along with their juice, teriyaki sauce, soy sauce, garlic, ginger, bell pepper, and onion.
3. Season with salt and pepper.
4. Stir to combine and ensure the chicken is coated.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
6. Serve over cooked rice.

How to serve Chicken Pineapple Crockpot

Serving Chicken Pineapple Crockpot is simple. Once it’s cooked, fluff the chicken with a fork and serve it hot over a bed of cooked rice. You can also add some steamed vegetables on the side for a more balanced meal. If you like, sprinkle some chopped green onions or sesame seeds on top for extra flavor and a nice presentation.

How to store Chicken Pineapple Crockpot

To store Chicken Pineapple Crockpot, let it cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. If you want to store it for longer, you can freeze it. Make sure to put it in a freezer-safe container, and it can last for up to 2-3 months. Thaw it in the fridge before reheating.

Tips to make Chicken Pineapple Crockpot

• You can use frozen chicken breasts instead of fresh ones. Just increase the cooking time slightly.
• Adjust the amount of teriyaki sauce and soy sauce to suit your taste.
• For an added kick, consider including some crushed red pepper flakes or diced jalapeños for spice.
• You can also substitute the bell pepper and onion with any other vegetables you enjoy, like carrots or snap peas.

Variation

You can make a sweet and sour version by adding vinegar and sugar along with the sauce ingredients. Experiment with different fruits, like mango or peach, for a twist on flavor.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work great in this recipe and tend to stay more juicy during cooking.

Is it possible to cook this recipe on the stovetop?
Yes, you can make it on the stovetop by simmering everything on low heat for about 30-40 minutes, or until the chicken is cooked through.

Can I double the recipe?
Absolutely! Just make sure your crockpot is large enough to hold all the ingredients, and adjust the cooking time if needed.

Chicken Pineapple Crockpot

A delicious and easy dish combining tender chicken with sweet pineapple, perfect for busy days when you want a comforting meal with minimal effort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 lbs chicken breast You can use frozen chicken breasts; increase cooking time slightly.
• 1 can pineapple chunks Includes juice.
• 1/2 cup teriyaki sauce Adjust to suit your taste.
• 1/4 cup soy sauce Adjust to suit your taste.
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 medium bell pepper, sliced Can be substituted with other vegetables.
• 1 medium onion, sliced Can be substituted with other vegetables.
• Salt and pepper to taste
• Cooked rice for serving For serving alongside the chicken.

Method

 

Cooking

1. Place the chicken breast in the crockpot.
2. Add the pineapple chunks with their juice, teriyaki sauce, soy sauce, garlic, ginger, bell pepper, and onion.
3. Season with salt and pepper.
4. Stir to combine and ensure the chicken is coated.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
6. Fluff the chicken with a fork and serve it hot over a bed of cooked rice.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can freeze for 2-3 months; thaw in the fridge before reheating. For extra flavor, consider adding crushed red pepper flakes or diced jalapeños.