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Pineapple Chicken (Slow Cooker)

  • Author: Meagan


Borrowed from ‘Ricardo’s Slow Cooker’, by Ricardo Larrivee, this is another lovely slow cooker recipe.  The recipe says to add chopped red pepper and snap peas at the end of cooking, but we like our vegetables crunchy and just added them to our bowls after we dished up…and we loved this over rice – enjoy!



Pineapple Chicken (Slow Cooker)


1 T. cornstarch AND 1/4 c. chicken broth

2 T. EACH brown sugar, ketchup, soy sauce, rice vinegar AND pineapple (or apricot) jam


2 lbs. skinless, boneless chicken thighs

2 c. diced fresh pineapple (extra pineapple is always good)

1 small onion, diced

1 T. fresh minced ginger

2 cloves garlic, minced

chopped peppers and snap peas for serving


To make the sauce, dissolve the cornstarch in the broth in a small bowl, then whisk in the other sauce ingredients and set the bowl aside.

Heat a bit of oil in a large skillet and brown the chicken thighs over high heat, a couple of minutes per side, and season well with salt and freshly ground pepper.  You’ll have to brown the chicken in batches so transfer the chicken to the slow cooker as it browns.  When the chicken is done, add the pineapple, onion and ginger to the same skillet – add more oil if needed – and saute for a few minutes, then add in the garlic and cook for another minute before scraping the mix into the slow cooker on top of the chicken.  Add the sauce to the skillet and bring it to a boil, making sure to scrape up all of the browned bits, and then pour the sauce over the chicken in the slow cooker.

Cover and cook on low for 6 hours.  Adjust the seasonings if necessary (as in, more salt and pepper, hot sauce if you’re Brock and I), and serve over rice with some fresh cut up vegetables.  The chicken will be fall apart perfect!

  • Category: Chicken, Pineapple, Slow Cooker


From Meagan's Kitchen

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