Damn Delicious

Slow Cooker Pineapple Chicken

Everyone’s takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!

 Slow Cooker Pineapple Chicken - Everyone's takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!

I’m still shopping for a new oven due to measurement issues at the new house.

Thankfully, my trusted crockpot came to the rescue.

PRAISE.

And yes, the weather is getting warmer and Spring is right around the corner.

But let’s keep these slow cookers out of the garage and dust-free.

They should really be utilized all year long, not just for the Winter months.

Plus, this pineapple chicken needs to be made on the daily, guys.

It’s sweet, tangy and savory in every bite.

And those juicy, flavor-soaked pineapple chunks and veggies are E-V-E-R-Y-T-H-I-N-G.

Slow Cooker Pineapple Chicken

Everyone’s takeout favorite made right in the crockpot! The chicken is SO TENDER and JUICY bursting with so much flavor!

15 minutes7 hours 5 minutes

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Sriracha, optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 (8-ounce) can pineapple chunks, juices reserved
  • 1 (8-ounce) can crushed pineapple, juices reserved
  • 2 tablespoons cornstarch
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with salt and pepper, to taste.
  2. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
  3. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
  4. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices.
  5. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  6. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.
  7. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.

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Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 277.4 Calories from Fat 106.2
% Daily Value*
Total Fat 11.8g 18%
Saturated Fat 4.3g 22%
Trans Fat 0g
Cholesterol 138.3mg 46%
Sodium 338.9mg 14%
Total Carbohydrate 41.8g 14%
Dietary Fiber 2.5g 10%
Sugars 24.0g
Protein 23.3g 47%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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155 comments

  1. Rated 3 out of 5

    I made the recipe to the T, came out soooooooo soupy even after I added extra cornstarch so I added cooked rice, chopped up a couple of thighs and added it to the “sauce”. Served it as a soup. My kids loved it.

  2. Rated 5 out of 5

    Absolutely wonderful, cooked on high for 3 hrs, added the veggies and cooked for half an hour more.  
    I will make this again but will add the veggies sooner!  The flavours are AH- mazing!!!  

  3. Rated 5 out of 5

    Damn Delicious! This is a keeper.
    Thank you. 

  4. Rated 5 out of 5

    Husband’s a picky eater AND doesn’t like chicken. Yet this was a hit, and repeatedly requested. Go figure. Excellent recipe!

    I followed it exactly, except added sliced fresh jalapenos. Other times a dash of cayenne powder. Sweet+spice worked great here. Sometimes throw celery in the mix.

    Highly recommend this crock delight.

  5. What would you serve with this dish?????

  6. Chung Ah! It’s Stacey from LIAC. I randomly stumbled upon this recipe and made it. It was delicious and then realized it was your page!!!  Looks like you’re doing amazing!  Such a small world!  Much love!! 

  7. How can I cut down on the saturated fat in this recipe? Would chicken breast be lower in saturated fat? Is there a butter substitute? I’m trying to eliminate saturated fats from our diet due to health reasons but this recipe looks so good!

  8. Hi! I only have a 4 qt slow cooker so will be using only 4 chicken thighs. Sorry if this is a dumb question – does the rest of the recipe stay the same if halfing the meat or do I also reduce all other ingredients by half?

  9. This sounds amazing!  Any hints on how to make this in an instant pot?
    Thanks!

  10. Made it and loved it I used 9 boneless skinless chicken thighs the only ingredient I added was a teaspoon of sesame oil it gave it that extra oriental flavor.

  11. The knob fell off my slow cooker. Is it possible to put this into the oven instead? What temperature would you recommend & for how long? 
    Cheers,
    Anne

  12. This recipe seemed like it’d turn out great, and then I added the cornstarch and that sucked the flavour out of this recipe. I’m not sure what happened, but the final product’s flavour is so muted and bland. Won’t be making again!

  13. Hello, Is there any way to cook the rice in the crockpot at the same time as the chicken? The recipe sounds delicious! Thank you!

  14. What about adding a root like possibly rutabaga? And could you throw in some risotto into the crockpot and I would cook in the juices?

  15. I had the same problem as Corrine, except I’d say mine was super super watery more than saucy! Help!!!Jes

  16. hello! i have tried 2 of your recipes and both taste delicious but both were really saucy and never really thickened up when I followed the recipe to a T but I must be doing something wrong! Have any suggestions?

  17. I don’t understand all the negative comments. I made this today and it was amazing! I used fresh pineapple and sliced tangerines. The juice from the fresh pineapple (which couldn’t have been more than 1/2 cup) was all the liquid I used. Put the lid on and didn’t even check it for 3 hours. There was plenty of liquid! I thickened sauce with cornstarch . I used 2 bone in chicken breast. the chicken was moist and tender. I removed from bone and cut up chicken. At the last minute I added some frozen peas for extra color. Served with rice. The flavors were distinct and bright. I will make again and again (even a vegetarian version would work…or shrimp…or pork) Use your imagination!

  18. Hi! If I use chicken breasts instead, do you recommend still searing the chicken breast before putting it in the crock pot ? 
    Thank you!!!

  19. I should say what if I do not have a crock pot … what is my next option 

  20. Could you use chicken leg quarters? If so how many and how long would you cook? Thanks!

  21. We can’t have apple cider vinegar right now. Can I leave it out or replace it with distilled vinegar? Also, do I have to sear the thighs?

  22. I have both an original Rival crock-pot, a 4-6 qt. and a newer one which is a 6-8 qt. Which one would be best to use? Thanks!!

  23. Beautiful dish! Interesting combo (:

  24. Can I use fresh ginger and garlic instead of powders?

  25. Gosh, this looks good! Wish someone made this for me today! 🙂

  26. I currently live in Turkey. There is no canned pineapple here and since it’s not I. Season it’s not available. Could this be omitted? 🙁

  27. I just finished this recipe for dinner.  I followed the recipe EXACTLY and it had little flavor.  The pineapple gave a very subtle sweetness to the dish but very bland.

  28. This recipe does not specifi whether to use Pineapple in its own juices or Pineapple in Syrup. Thoughts?

  29. Making this right now and followed directs but it appears very liquid-y and has been in the crock pot on low for almost 6 hours??

  30. How long do I cook it in the crock pot if I am making only 6 thighs?

  31. we followed the directions exactly. It came out like a whole bunch of liquid that was just a pale yellow color. I had to add extra cornstarch to try to thicken the sauce. the sauce just tasted like gravy. it doesn’t look anything like the picture that you show. I am kind of disappointed. The flavor just tastes like chicken broth. Maybe I should make it without the chicken broth next time?

  32. If I choose to broil the chicken, it do I broil BEFORE putting in the crock pot to cook?

    If the recipe is made with chicken breasts, will it taste better with the skin on or about the same with skinless breasts? Thank You!

    • 1. It is best to broil AFTER, not BEFORE.
      2. I personally find it better with the skin-on, but this really depends on personal preference.

  33. I followed the recipe in the slow cooker for 6 hours and the chicken is dry? What could have caused that? 🙁

  34. Made it for her dinner but need the sauce to be thicker any ideas

  35. I put this in the crockpot at lunchtime for supper tonight. I am going to have my husband throw the thighs on the grill for a few minutes rather than put them under the broiler. Has anyone tried this?

  36. Just double-checking – this recipe requires 1 cup of pineapple juice AND IN ADDITION a can of pineapple chunks with juices from the can ? 

  37. Made this for dinner tonight & it was delicious.  My husband said it was a KEEPER!  I used fresh pineapple cubed; puréed fresh pineapple for the 1cup of juice; & used 1 1/2 TBSP of garlic powder.  I don’t use a crock pot but an Emile Henry dutch oven – brought to a boil then simmered on low.  Thank you for such a moist & tasty chicken dish.  I can’t wait to check out your other recipes!

  38. Mine seemed a little watery after cooking…not sure what I did wrong here. I made it work by using the excess sauce to make a batch of brown rice which I then served it over…was delicious! 

  39. Can I use boneless, skinless chicken thighs instead?

  40. Tried this  tonight in conventional oven, 350 degrees for 90 minutes, then cranked it at the end to brown it more.  Very good!  I also added shallots, red and green peppers.  Next time I’ll add a little more soy sauce and maybe some Tabasco for heat.

  41. This looks like an incredible recipe! Just wondering if there is a substitute for the soy sauce of if i can just omit it?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

      • Use “Raw Coconut Aminos”. It is a soy-free seasoning sauce. My nutritionist told me about this years ago and I am so glad she did. I cannot have gluten, dairy or soy.

  42. My 5 year old and I just put this in the slow cooker! Excited to try it in a few hours!! THANK YOU for always having amazing recipes. 🙂

  43. I dont know what I did wrong. The flavor wasn’t as robust as I expected to be. Can I add anything else to fix it?

    • Oh no – I’m so sorry that this recipe did not turn out the way you had imagined.

      You can try to increase the sauce ingredients as needed to suit your preferences a little better.

  44. Can I add peppercorns?  I like a bit of heat

  45. Made recipe exactly, using checken legs. My crockpot is super hot so I cooked on low for 3 hours. The chicken was moist and perfectly cooked, but no flavor from marinade at all.  Any longer cooking would have dried out the chicken. 

  46. Love the recipe-a-day idea! I’m always looking for something new.
    Most recipes are quite easy and taste marvelous!
    Thank you.

  47. This was my maiden voyage in the slow cooker. Mine was 4 qt and I didn’t adjust any ingredients but less chicken and more cornstarch (lol) so mine came out yummy but very gooey. Put it on pasta with some red pepper flakes and a little jerk seasoning – delicious!

  48. We are a paleo family. Can Honey be substituted for the suagr?

  49. Man, oh man….this was good! Even my picky eater downed his plate. 🙂 I used only 1/2 of the brown sugar and it was still plenty sweet. Thank you!
    Also, just a note, I added an extra tablespoon of cornstarch to make it thicker so that my toddler could easily scoop it up in a spoon.
    Another great recipe from you! You never disappoint. 🙂

  50. Are sesame seeds added before broiling?  

  51. Can a combination of thighs/drumsticks be used?  

  52. I cannot wait to try this.. Pineapple is a huge pregnancy craving for me right now 🙂 Any suggestions for side items that pair nicely with this delicious dish?

  53. This was perfect –we LOVED it.  May add rice or something else next time, for all of that wonderful sauce.  Thank you for such great recipes!

  54. I substituted the thighs with chicken breast. I’m a bit disappointed because my chicken didn’t seem to get much flavor. The sauce  itself didn’t thicken or have much flavor. I’m thinking I did something wrong:( feeling bummed! Any ideas what may have happened?

    • Chicken breasts can be substituted for chicken thighs – however, this recipe yields the best results when chicken thighs are used.

  55. Have you ever used a 3-4 lb pork loin instead of chicken?  I’m thinking the ingredients would marry well with pork.   Just looking for an alternative to chicken.  Thanks. 

  56. Thanks for sharing this recipe! I used it as a starting point and made too many changes and didn’t do it justice. I shared the kitchen adventure on my blog this week: http://www.juniperinherhair.com/slow-cooker-pineapple-chicken-pineapple-chicken-fried-rice-spinach-greek-yogurt-macncheese-recap/

    cheers!

  57. I made this yesterday and my family loved it!

  58. I made this last night and I didn’t find this recipe to have a whole lot of flavor. It was decent, but not robust. Without the pineapples I wouldn’t know it was pineapple chicken. Super easy to make and prep time is minimal which I do like.

    • I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

      • I actually just had the same experience… I followed it to a “T”, but accidentally put the pineapple juice that was in the can in as well. Do you think that may have caused all the flavorsto even out? Even the pineapples themselves didn’t seem to soak up the flavors I expected from the soy sauce/brown sugar/etc. Not critiquing the recipe, just curious if you can think of a culprit so I can try again. I did the 5-6 hour on low version. 

        • I’m not really sure – extra pineapple juice couldn’t really “hurt” the recipe so to speak. Were the pineapples submerged in the sauce?

          • A little confused… If you use one can of pineapple and reserve the juice but throw the pineapple in at the same time as the reserved juice, isn’t that the same as adding the pineapple can without draining the juice?

      • Could it be what the canned pineapple was packed in? Sometimes fruit is packed in different (heavy sugar juices versus water) to alter calories. I have picked up the unwanted item numerous times, in error.

  59. can you please downgrade the recipe for 4 people

    • Marc, you can halve or third the recipe as needed. Here’s a great tutorial on cutting down recipe measurements. You can also make the recipe as is and have leftovers for work the next day! 🙂

  60. Can I use coconut sugar rather than the brown sugar? I realize it won’t be as sweet, but I’m trying to cut out refined sugars.

  61. Thanks for your wonderful food blog, Chungah. I’ve made several of your recipes to the delights of my partner and friends. A few days ago, I took your enchilada orzo to a potluck and it was a big hit! 

    What substitute would you suggest for the cornstarch? 

  62. Can you use frozen chicken breasts?

  63. Any idea on the calories this has…its sounds amazing!

    • ​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  64. Do you by any chance have an idea of how many calories this is per serving?

    • ​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  65. Hi, I’m making this wonderful pineapple chicken dinner for the second time, I made it last week for just my husband and I it was great.  This week is our prayer group so I’m making it agine, this time not in the cooker, I have used the sauce as a marinad for the chicken and I’m baking the chicken now , I’ve made 
    more sauce that I’ll add the pineapple too, along with green beans. I made pasta the other day so I’ll have it over the pasta.
    Your sauce’s are the best,

  66. Feeling kinda silly for asking here, but is the 1 cup of pineapple juice in addition to the reserved juice from the can of pineapple? I ask because you say to stir in the pineapple juice mixture, and then add the pineapple and reserved juice.

  67. Regarding the optional/crisp chicken thighs portion of the recipe.  Are you referring to the cooked chicken thighs you take out of the crockpot?

  68. Should I alter cooking time if using skinless, boneless chicken thighs?

  69. Can I put everything together in a large ziploc bag (besides cornstarch and water mixture) and freeze it to use later? Thanks!

    • ​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

    • I would not add the pineapple chunks if you choose to freeze the ingredients. Since prep time is so minimal, why not thaw the chicken overnight and start from the beginning?

  70. Love your recipes! Have shared your website with countless friends, family, and coworkers. Question, if I want to add some bell peppers and red onion, should they go in from the beginning or later in the cooking? 

  71. My family would love this for dinner! I need to make it very soon!

  72. Looks delicious! When you say pineapple chunks, juice reserved, does that juice become the 1 cup the recipe calls for?

  73. I only have 4 settings on my crock pot, 4 or 6 hours on high and 8 or 10 hours on low. I’m assuming 4 hrs on high would be too long, so can I just use this setting and stop it at the 2-3 hr mark? I’ve tried to make chicken (whole and boneless skinless thighs) in the crockpot, but neither turned out well. I just showed my hubby this recipe and told him I’m gonna try to make chicken one last time in the crockpot because this recipe looks so good.

    Thanks for getting back to me.

  74. Hello – what side would suggest having with this?

  75. Totally loving this slow cooker pineapple chicken!  It definitely makes for the perfect make ahead dinner!

  76. Thank you for the nice recipe.

  77. This looks sooo good I am drooling lol…. I’m wondering what temperature and time would you do if cooking this in oven rather than crockpot?… Thanks! 🙂

  78. Will it work if I make only a half recipe but still use a 6 qt crockpot? Would the cook time change? I love your recipes!

  79. Wonder if I can just use chicken breast for this recipe,if so, how much should I need it?

  80. If you use fresh pineapple instead of canned, do you need some other type of liquid instead of the juice from the can? Looks so tasty. 

    • The 1 cup pineapple juice should be sufficient.

    • I’ve made this with any juice concentrate I’ve got in my freezer. I like to keep orange-pineapple juice on hand specifically for recipes like this – I’ll put in about 1/3 cup of concentrate to equal 1 cup pineapple juice.

  81. can you sussitute boneless breasts?

  82. Would this work with boneless/skinless chicken breast as well?

  83. This sounds good! I love pineapple. Do the pineapple chunks go in the oven with the chicken, or served with the chicken after it comes out of oven?

  84. What do you think about making this with skinless chicken strips? Would that work?

  85. Boy – this sure looks delicious! Can’t wait to try it.