Ingredients
4 boneless, skinless chicken breasts
1 cup pineapple chunks
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional)
Instructions
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Place chicken breasts in the bottom of your crockpot.
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In a mixing bowl, whisk together pineapple chunks, soy sauce, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes.
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Pour the sauce mixture evenly over the chicken.
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Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
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Shred the chicken using two forks and stir to coat in the sauce.
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Serve hot over steamed rice or alongside your favorite sides.
Notes
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Want a thicker sauce? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot during the last 30 minutes.
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This recipe works well with chicken thighs too—just adjust cooking time slightly if using bone-in.
- Prep Time: 5 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Dish, Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Hawaiian-Inspired, American
- Diet: Gluten Free
