Ingredients
Scale
- 900g boneless, skinless chicken thighs or breasts (cut into chunks)
- 1 can (400g) pineapple chunks in juice (reserve the juice)
- ½ cup brown sugar
- ½ cup low-sodium soy sauce
- 2 garlic cloves, minced
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- Sliced green onions (for garnish)
- Cooked white rice (for serving)
Instructions
- Prep the chicken: Trim and cut chicken into large chunks.
- Mix the sauce: In a medium bowl, combine the pineapple chunks with juice, brown sugar, soy sauce, and minced garlic. Stir well.
- Assemble: Place the chicken in the crockpot. Pour the sauce mixture over the top. Stir to coat the chicken evenly.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Thicken the sauce (optional):
– 30 minutes before the end of cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
– Stir the slurry into the crockpot. Continue cooking uncovered until the sauce thickens. - Finish and serve: Stir the chicken to coat it in the thickened sauce.
- Garnish and serve: Top with sliced green onions. Serve hot over a bed of white rice.
Notes
Chicken thighs offer more tenderness, but breasts are also suitable.
For added vegetables, stir in chopped bell peppers or carrots during the last hour of cooking.
Adjust sweetness to taste by reducing the brown sugar.
You may double the sauce if serving over noodles or using more chicken.
- Prep Time: 10
- Cook Time: 7