Description
Chunks of chicken cooked low and slow in the crockpot with a sweet and tangy tropical sauce.
Ingredients
- 2 pounds boneless skinless chicken breast, cut into 1‑inch pieces
- ¾ cup 100% pineapple juice (from 6 oz mini can)
- ½ cup packed brown sugar
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
- 1–2 tablespoons thinly sliced green onions (for garnish)
Instructions
- Place the chicken pieces into a 4–4½ quart crockpot insert.
- In a small bowl, whisk together pineapple juice, brown sugar, soy sauce, hoisin sauce, and minced garlic.
- Reserve ¼ cup of this sauce; pour the remainder over the chicken and stir to coat.
- Cover and cook on LOW for 4 hours.
- Mix the reserved sauce with cornstarch until smooth; stir into the crockpot.
- Switch to HIGH, leave the lid off, and cook an additional 30–45 minutes until the sauce has thickened.
- Garnish with sliced green onions and serve over rice.
Notes
- To add heat, include crushed red pepper flakes, sriracha, or cayenne pepper.
- Don’t skip the cornstarch slurry—it thickens the sauce nicely.
- Add pineapple chunks (canned or fresh) for extra fruitiness—just drain canned before using.
- Boost nutrition by stirring in bell peppers, broccoli, or snow peas and serving over whole grains.
- You can double the recipe in a 6‑quart slow cooker; cook times remain the same.
- For easy cleanup, line the crockpot with a plastic liner.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 435
- Sugar: 35 g
- Sodium: 1276 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 146 mg
