Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- In a small bowl, mix together the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper.
- Pour the pineapple mixture over the chicken breasts, ensuring they are well coated.
- Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
- Once cooked, remove the chicken breasts from the slow cooker and set aside.
- In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- Pour the slurry into the slow cooker and stir well to thicken the sauce.
- Return the chicken to the slow cooker and let it cook for an additional 10–15 minutes to allow the sauce to thicken and coat the chicken thoroughly.
- Shred the chicken or leave whole as desired.
- Serve over rice or noodles and garnish if desired.
Notes
- This dish pairs well with steamed vegetables or a fresh salad.
- For extra flavor, marinate the chicken in the sauce for 1–2 hours before cooking.
- You can add vegetables like bell peppers or snap peas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Ideal for family dinners or entertaining.
- Prep Time: 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian