Description
A sweet, tangy crock pot chicken dish that combines pineapple, brown sugar, and soy sauce for a comforting meal that’s perfect for busy weekdays or laid-back weekends.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Green onions for garnish (optional)
Instructions
- In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, minced garlic, and ground ginger until smooth and glossy. Taste and adjust the ginger or sugar as you prefer.
- Pat the chicken breasts dry and season lightly with salt and pepper on both sides.
- Place the seasoned chicken breasts into the bottom of the crock pot in a single layer. Scatter the pineapple chunks on top.
- Pour the glaze evenly over the chicken and pineapple. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken reaches 165°F and shreds easily.
- Remove the chicken to a cutting board and shred with two forks, then return to the sauce and stir to coat. Serve over rice, noodles, or in tortillas, garnished with green onions.
Notes
Substitutions include tofu or jackfruit for a vegan version. Serve with rice or tortillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 80mg