Slow Cooker Pineapple Chicken

Make sweet & tangy pineapple chicken right in your slow cooker. Juicy pineapples and tender chicken come together for a flavourful dinner.

If you’re like me, then you love finding new and easy slow cooker recipes to add to your meal rotation. This pineapple chicken recipe is a real winner – it’s simple to make, packed with flavor, and perfect for a busy weeknight.

The chicken is cooked in a delicious pineapple sauce, making it tender and flavorful. Plus, it’s easy to make- just toss everything into the slow cooker and let it cook! Serve this dish over rice or noodles for a delicious meal the whole family will win.

So what are you waiting for? Give this pineapple chicken recipe a try today!

How to Prepare Pineapple Chicken on the Stovetop

If you love this recipe but would prefer to make it on the stove top, I’ve got you covered!

To prepare on the stove top, season your chicken cubes with salt and pepper, and heat a skillet over medium-high.

When the skillet is hot, add 1 tablespoon of oil then add the chicken. Cook, stirring as needed until chicken is cooked through and lightly browned, Remove to a plate.

To the same pan, add 1 tablespoon more of oil, then saute onion until softened. Add in drained pineapple, with juices reserved, and red pepper and cook until red pepper is tender-crisp. Remove to plate with chicken.

Add butter, ketchup, and brown sugar to your skillet until brown sugar is dissolved. Whisk the cornstarch into the vinegar and stir into the skillet. Continue to whisk, and add in soya sauce, Worcestershire sauce, and reserved pineapple juice. Bring to a simmer and cook until thickened, about 2-3 minutes.

Stir in chicken, onion, red pepper, and pineapple until well coated in sauce and heated through.

Omit the chicken broth for the stove top version, and reduce the cornstarch to about 1/2 tablespoon. You can double the sauce if you like very saucy chicken.

How to Store Leftover Pineapple Chicken

If you have leftovers from your pineapple chicken dish, there are several ways that you can store them. One option is to place the leftovers in an airtight container and store them in the refrigerator for up to four days.

Another option is to freeze the leftovers for up to three months. When you are ready to eat the leftovers, be sure to reheat them until they are steaming hot.

About the Ingredients for Slow Cooker Pineapple Chicken

Chicken – I like to use chicken breast here but dark meat is pretty tasty too. Feel free to use chicken thighs instead for a cheaper protein option.

Pineapple – You can also use fresh pineapple chunks, but then you will need to use about 1/4 cup of pineapple juice as well.

Chicken broth – You can also substitute with water (less tasty) or pineapple juice (more flavour.)

Looking for More Recipes Made with Pineapple?

Check out some of my favourite pineapple recipes!

Pineapple delight is a rich and sweet no-bake dessert full of tangy pineapple, rich whipped cream and a buttery sweet filling.

This Pineapple Poke Cake is packed full of tangy sweet flavour that is sure to be a summertime hit.

This sweet & spicy pineapple salsa recipe is super easy and full of incredible fresh flavours.

How to Make Slow Cooker Pineapple Chicken

Yields: 6 Servings | Prep time: 15 Minutes | Cook time: 6 Hours

Ingredients:

• 1/4 cup butter, melted
• 1/3 cup Ketchup
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon soya sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup chicken broth
• 1 (14-ounce) can pineapple tidbits, with juice
• 6 Boneless, Skinless Chicken breasts, cubed
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 3 tablespoons cornstarch
• 1/2 tsp sesame seeds

Directions:

In a 6-qt slow cooker, combine butter, ketchup, brown sugar, vinegar, soya sauce, Worcestershire sauce, chicken broth, and pineapple with juice.

Stir together until combined.

Mix in chicken and onion.

Cover and cook on low heat for 5-6 hours or high for 2-3 hours.

In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Place red pepper in the slow cooker.

Cover and cook on high heat for an additional 30 minutes, or until sauce has thickened.