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Slow Cooker Pineapple Chicken: A Tropical Twist on Comfort Food
Imagine returning home after a busy day to the scent of tender chicken simmering in a sweet and tangy pineapple sauce. This Slow Cooker Pineapple Chicken transforms simple pantry staples into a vibrant, tropical-inspired dinner with almost zero hands-on time. You’ll start by trimming and cubing two pounds of boneless chicken thighs or breasts. The choice of dark meat or white does little to change the ease of the recipe—both yield succulent results after hours of gentle cooking.
Once the chicken is prepped, you whisk together a sauce that marries pineapple’s natural acidity with familiar savory-sweet notes. Into a mixing bowl go an entire 20-ounce can of pineapple chunks along with their juice, a full cup of your favorite barbecue sauce for depth, a quarter cup of low-sodium soy sauce to boost umami, and three heaping tablespoons of brown sugar to caramelize as it cooks. Minced garlic and diced onion join the mixture, along with thin strips of red and yellow bell pepper for color and crunch. A careful sprinkle of ground ginger, smoked paprika, and a pinch of red pepper flakes rounds out the seasoning, creating a glossy liquid that promises bold flavor.
Ingredients
- 2 lbs boneless chicken thighs (or breasts), trimmed
- 1 (20 oz) can pineapple chunks in juice (undrained)
- 1 cup barbecue sauce
- ¼ cup brown sugar
- ¼ cup low-sodium soy sauce
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ tsp ground ginger
- ½ tsp smoked paprika
- Pinch of red pepper flakes (optional)
- Fresh cilantro or sliced green onions, for garnish (optional)
To begin, pat the chicken thighs dry with paper towels and season them lightly with a pinch of salt and pepper. Arrange the chicken in the bottom of a six-quart slow cooker so that each piece sits flat and has room for the sauce to surround it. In a mixing bowl, pour in the entire can of pineapple chunks along with their juice, then stir in the barbecue sauce, brown sugar, and soy sauce until the brown sugar dissolves. Add the diced onion, minced garlic, and the thin strips of red and yellow bell pepper to this mixture, followed by the ground ginger, smoked paprika, and a pinch of red pepper flakes if you’d like some warmth. Whisk until the sauce is glossy and all the ingredients are evenly incorporated.
Next, pour the sauce over the chicken in the slow cooker, using a spatula or spoon to gently coat every piece. Secure the lid and set the cooker to the low setting, cooking the chicken for six to eight hours. If you’re pressed for time, you may instead cook on high for three to four hours; either way, the chicken is done when it pulls apart effortlessly with a fork and the sauce has reduced slightly around the edges.
About thirty minutes before serving, check the sauce’s consistency. If you prefer a thicker glaze, remove the lid to allow some of the liquid to evaporate. For an even richer finish, whisk a tablespoon of cornstarch into a tablespoon of cold water and stir it into the slow cooker, then let it cook uncovered for five more minutes so the sauce thickens.
When the chicken is perfectly tender and the sauce has achieved the desired body, transfer the pieces to a serving platter or scoop them directly over bowls of steamed jasmine rice, coconut rice, or cauliflower rice. Spoon the remaining sauce and vegetables over the top, then garnish with chopped cilantro or sliced green onions for a fresh, aromatic contrast. Serve immediately and enjoy the sweet, savory, and tangy flavors in every bite.