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Tender chicken breast slow-cooked in a sweet, tropical pineapple and soy sauce glaze, perfect for an easy, flavorful dinner.

Ingredients

Scale
  • 2 pounds chicken breast
  • 1 cup pineapple chunks
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Place chicken breasts in a single layer in the crockpot.
  2. Sprinkle pineapple chunks evenly over the chicken.
  3. Whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes until smooth.
  4. Pour the sauce evenly over the chicken and pineapple.
  5. Cover and cook on low for 4 to 6 hours, until the chicken is fork-tender.
  6. Transfer the chicken to a plate or cutting board and shred with two forks while hot.
  7. Whisk cornstarch with water to make a slurry, then stir it into the sauce in the crockpot.
  8. Cook on high for 10 to 15 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
  9. Return the shredded chicken to the crockpot and stir to coat with the sauce.

Notes

Use fresh garlic and ginger for best flavor., Adjust brown sugar and red pepper flakes to modify sweetness and heat., Marinate overnight for extra flavor if time allows., Shred chicken while hot to absorb sauce better., Avoid overcrowding crockpot for even cooking., Do not skip the sauce thickening step for optimal texture., Try fresh, canned, or frozen pineapple chunks depending on availability., Freezes well for up to 3 months, refrigerate leftovers up to 4 days., Suggested serving options include over rice, in tacos, lettuce wraps, or salads.

Nutrition

Find it online: https://cookerygood.com/sweet-hawaiian-crockpot-chicken-the-ultimate-comfort-dish/