Description
A simple and flavorful slow-cooked chicken dish with a tropical twist, featuring pineapple and brown sugar for a sweet and savory meal.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra richness)
- 1 can (20 oz) pineapple chunks in juice
- 1/2 cup brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- 1/4 cup chopped green onions and sesame seeds for garnish
- Optional: 1/2 cup diced bell pepper for color
Instructions
- Prep the chicken: Pat the chicken dry and season lightly with pepper, garlic powder, and onion powder.
- Build the sauce: In a medium bowl, whisk the pineapple juice (reserve the chunks), brown sugar, soy sauce, ketchup, and vinegar until smooth.
- Layer the crockpot: Place the chicken in the slow cooker, pour the sauce over the top, and add pineapple chunks and diced bell pepper if using.
- Cook low and slow: Cover and cook on low for 240–360 minutes or on high for 120–180 minutes, until the chicken is tender and easily shredded with two forks.
- Shred and thicken: Remove the chicken to a cutting board, shred or slice it, then return to the crockpot. If you prefer a thicker glaze, stir in the cornstarch slurry and cook on high for an additional 10–15 minutes.
- Finish and serve: Garnish with green onions and sesame seeds and serve hot over rice, noodles, or your favorite fall grain.
Notes
Use uniform pieces of chicken so everything cooks evenly. Reserve half the pineapple chunks for the last 30 minutes of cooking to keep some texture in the dish.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian