26 Jun Crockpot Pineapple Chicken

If you are short on time, but still want a well balanced, fresh tasting meal this is the crockpot recipe for you. It has low preparation time and is a crowd pleaser. Both of my little boys ate this right up.

Crockpot Pineapple Chicken
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 tbsp. oil
  • 1 lb. boneless, skinless chicken breasts
  • 2 tbsp. cornstarch
  • salt and pepper, to taste
  • 1 red bell pepper
  • 1½ c. fresh pineapple chunks
  • green onions and chopped cashews, for serving
  • ¼ c. reduced sodium soy sauce or coconut aminos
  • ¼ c. water
  • 4-6 tbsp. honey (depending on how sweet you like it)
  • 2 tbsp. pineapple juice, reserved from fresh
  • 1½ tbsp. rice wine vinegar
  • ½ tsp. ginger
  • 1 tbsp. cornstarch mixed with 1 tbsp. water
  1. Cut chicken breasts into 1” cubes.
  2. Pour oil into bottom of the crockpot and place chicken cubes on top.
  3. Dic red bell pepper and add to crockpot.
  4. Peel, core, and cut pineapple. Save pineapple juice. Place 1½ c. pineapple into crockpot.
  5. Season with salt and pepper. Stir to combine.
  6. To make sauce, combine soy sauce (or alternative), water, pineapple juice, rice vinegar, and ginger in a small mixing bowl. Stir to combine.
  7. Cook on high for 3-4 hours.
  8. In a bowl, stir water and cornstarch mixture. Add to crockpot and stir.
  9. Serve over rice or quinoa. Top with cashews and green onions.