Tendered chicken thighs, bathed in an amazing sweet, tangy, savory sauce. Cook together in a slow cooker, and you end up with irresistible tropical flavors.
There is no doubt about the magic of a slow cooker. You dump everything, set it and forget it. Come back to an easy, amazing meal.
Let your slow cooker do all the heavy lifting for you this week, and we have one less thing to worry about.
Let’s do this!!
I chose to use chicken thigh for this recipe. Chicken breast is a great but it can gets dry out easily in the slow cooker.
This recipe requires just a little effort in prepping but will reward you with delicious, healthy dinner. Everything gets cooked in the pot, all you need to do is plate yourself a bowl and serve.
Serve over steam rice, this tropical chicken with pineapple is about to get your busy days joyful and carefree.
I hope you love this recipe because it’s easy, perfect for busy weeknight dinner and totally delicious.
Slow Cooker Pineapple Chicken
- 6 boneless, skinless chicken thigh
- 1 teaspoon garlic powder
- salt & pepper to taste
- 2 tablespon butter
For the Slow Cooker:
- 1 can (20oz) pineapple chunks (juices reserve)
- 1 can ( 8oz) crushed pineapple
- 1/2 cup coconut soda
- 1/4 cup brown sugar
- 1/4 cup less sodium soysauce
- a thumb size of fresh ginger (minced)
- 3 tablespoons each honey & apple vinegar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon sriracha
- 2 tablespoons cornstarch
- 1 red pepper (chopped)
- 1 red onion (chopped)
- 1/2 teaspoon sesame seeds
- Rice for serving
Wash and pat dry the chicken. Then season with garlic powder, salt & pepper, to taste.
In a large skillet over medium heat, melt butter. Add chicken and sear on both sides until golden brown. Drain excess fats, set aside.
In a large bowl, combine coconut soda, pineapple juices, sugar, soy sauce, honey vinegar, sesame oil, ginger & sriracha. Stir well.
Place chicken thighs in the slow cooker. Stir in the pineapple broth mixture. Top off with pineapple chunks.
Cook on low for 4 to 6 hours.
In a small bowl, whisk 2 tablespoons water & cornstarch.
In the last 30 minutes remaining, add in corn starch mixture, follow by red pepper and onion. Cook on high until sauce thickens.
Garnish with sesame seeds and serve over rice .