Crockpot 20oz Pineapple Chicken
This 20oz crockpot recipe starts with one 20 oz can of crushed pineapple, which gives the chicken a sweet, tangy glaze with soy sauce and ginger. It is a five-minute prep and a great one for the busiest weeks.
6
servings10
minutes6
hoursChicken thighs cook in crushed pineapple, soy sauce, ginger and garlic. A cornstarch finish turns the juices into a glossy sauce.
Ingredients
2 lb boneless skinless chicken thighs, trimmed
1 can (20 oz) crushed pineapple in juice, undrained
1/3 cup soy sauce
1/3 cup packed brown sugar
3 tbsp ketchup
1 tbsp rice vinegar
1 tbsp grated fresh ginger
4 cloves garlic, minced
1 red bell pepper, cut into chunks
1 small yellow onion, cut into chunks
2 tbsp cornstarch mixed with 3 tbsp cold water
4 cups cooked white rice, for serving
2 sliced green onions
Directions
- Place the onion and bell pepper chunks in the bottom of a 6-quart slow cooker.
- Add the chicken thighs on top.
- Stir the pineapple with its juice, soy sauce, brown sugar, ketchup, vinegar, ginger and garlic.
- Pour the sauce over the chicken.
- Cover and cook on LOW for 6 hours or on HIGH for 3 to 4 hours. The chicken should reach 165 degrees F and be tender.
- Take the chicken out and shred it or cut it into chunks.
- Stir the slurry into the sauce.
- Cook on HIGH, uncovered, for 15 minutes until glossy and thick.
- Put the chicken back in and stir to coat.
- Serve over rice with green onions.
Notes
- Use pineapple tidbits if you do not have crushed. Chicken breasts work if you cut the cook time to 3 to 4 hours on LOW. Add a pinch of red pepper flakes for heat. Leftovers keep 4 days and freeze for 3 months.
What the 20 oz can does
The can of crushed pineapple is the whole sauce. The juice sweetens and thins it, and the fruit melts into a pulpy glaze that coats every piece of chicken. You do not need to drain it, so the can goes in as is. It also makes a good dinner for busy days, since the sauce does most of the work.
Over six hours on LOW the soy sauce, ginger, and brown sugar cook into a sweet-and-hearty sauce. The chicken gets tender and the peppers soften, all with ten minutes of work. It is also an easy dinner to prep ahead. Mix the sauce the night before, keep it in the refrigerator, and drop everything in the cooker in the morning.
Ingredient notes
Chicken thighs: They stay juicy through the long cook. Trim the fat so the sauce is not oily.
Crushed pineapple in juice: Choose fruit packed in juice, not heavy syrup. Syrup makes the sauce overly sweet.
Soy sauce: Regular soy sauce is fine, but low sodium lets you control the salt.
Fresh ginger: It gives a fresh bite that powder does not. Grate it on a fine grater.
Bell pepper and onion: Cut them into chunks and add them at the start, since they soften without falling apart.
Ketchup and rice vinegar: A little of each balances the sweet pineapple and makes the sauce taste like takeout. Ketchup and rice vinegar: A little of each balances the sweet pineapple and gives the sauce a tangy, takeout-style flavor.
Tips for the best result
Thicken at the end: The sauce looks thin until the slurry goes in. Cook on HIGH, uncovered, for 15 minutes until it turns glossy. Put the onions and peppers on top of the chicken, so they cook with steam instead of sitting in the sauce.
Add the vegetables on top: Keep the peppers above the chicken so they do not get too soft. Stir the slurry in slowly while the sauce is hot, then give it 15 minutes. If it still looks thin, add another half tablespoon of cornstarch mixed with water.
Using breast without adjusting time is the most common mistake: Breast needs only three to four hours on LOW. Longer, and it gets dry and chalky. Stir the slurry in slowly until the sauce coats a spoon.
Swaps and variations
Pineapple tidbits can replace the crushed fruit. Add a pinch of red pepper flakes or a spoonful of sriracha for heat. Use coconut aminos instead of soy sauce for a soy-free version. Do not use fresh pineapple here, because fresh fruit has an enzyme that makes chicken mushy over a long cook. For a spicier dish, add chili garlic sauce.
For a spicy version, add a spoonful of chili garlic sauce or a pinch of red pepper flakes. Both work well with the sweet pineapple.
What to serve with it
Serve over steamed white or jasmine rice, with sliced green onions on top. Steamed broccoli or sugar snap peas make a good side. Spoon extra sauce over the rice. Add a side of steamed edamame or a quick cucumber salad. A cold cucumber salad is also a good side, since it cools the heat and cuts the sweetness.
Storing, freezing and reheating
Store in a covered container for four days. Freeze for up to three months. Reheat in a saucepan over low heat with a splash of water, stirring until the sauce is glossy.
Add fresh cilantro just before serving, since it wilts when reheated.
Crockpot 20oz Pineapple Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken thighs, (20 oz) crushed pineapple in juice, soy sauce, packed brown sugar
Tips for Crockpot 20oz Pineapple Chicken
Use pineapple tidbits if you do not have crushed. Chicken breasts work if you cut the cook time to 3 to 4 hours on LOW. Add a pinch of red pepper flakes for heat. Leftovers keep 4 days and freeze for 3 months.
Crockpot 20oz Pineapple Chicken FAQ
How long does Crockpot 20oz Pineapple Chicken take?
Crockpot 20oz Pineapple Chicken takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot 20oz Pineapple Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot 20oz Pineapple Chicken?
13 ingredients, led by boneless skinless chicken thighs, (20 oz) crushed pineapple in juice, soy sauce, packed brown sugar. Amounts are in the recipe card above.
