Slow Cooker Pineapple Chicken
This post may contain affiliate links. Please see our privacy policy for details.
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
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
- ½ cup chicken broth
- ¼ 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
- ½ 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
- ½ teaspoon sesame seeds
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with salt and pepper, to taste.
- 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.
- In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
- Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices.
- Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
- 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.
- Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This sounds amazing! Any hints on how to make this in an instant pot?
Thanks!
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.
Did you keep the cooking time the same?
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
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!
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!
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?
I had the same problem as Corrine, except I’d say mine was super super watery more than saucy! Help!!!Jes
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?
You can actually add additional cornstarch as needed until the desired consistency is reached.
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!
Hi! If I use chicken breasts instead, do you recommend still searing the chicken breast before putting it in the crock pot ?
Thank you!!!
Yes, I still recommend searing.
I should say what if I do not have a crock pot … what is my next option
You can also bake this at 400-425 degrees F until cooked through.
Could you use chicken leg quarters? If so how many and how long would you cook? Thanks!
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?
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!!
You can use either-or, but I recommend the larger one.
Beautiful dish! Interesting combo (:
Can I use fresh ginger and garlic instead of powders?
Yes, absolutely. The ratio for fresh to dry spices is typically 3:1.
Gosh, this looks good! Wish someone made this for me today! 🙂
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? 🙁
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.
This recipe does not specifi whether to use Pineapple in its own juices or Pineapple in Syrup. Thoughts?
Pineapple in its own juices.