Sweet & Spicy Pineapple Chicken

Published on November 6, 2015 By Lauren
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    Why order Chinese Take-out when this Slow Cooker Sweet and Spicy Pineapple Chicken is just as good! And putting it together is SO easy!

    Why order Chinese Take-out when this Slow Cooker Sweet and Spicy Pineapple Chicken is just as good! And putting it together is SO easy! Don’t get scared by the word “spicy” in the title and the red pepper flakes in the photo, you can make this as mild or as spicy as you want.

    Oh – and in case you’re interested, I’d LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about an hour for $80! Sign up right below:


    Ok back to the recipe at hand…

    But this is just too good. It’s got a nice thick sauce that mixes perfectly with the rice. This will be a hit for your family for sure!

    Ingredients

    Remember that when you drain the pineapple chunks, keep some of the pineapple juice! you will want about 1/2 cup to put in the slow cooker with everything else.

    Now there is a small step at the end, but that’s almost a requirement if you want a thick sauce. I just haven’t found a way to thicken sauces in the slow cooker without having that extra step at the end. And honestly, it will take you literally less than 5 minutes.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

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    Spicy Pineapple Chicken
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6
     
    Ingredients
    • 2 boneless skinles chicken breasts, cubed, about 1.5 - 2 lbs total
    • 1 can pineapple chunks, 15 oz, drained with juice set aside
    • 1/2 cup of pineapple juice
    • 1/2 red pepper, cut into chunks
    • 1 tsp red pepper flakes (or less if you don't like the "spicy")
    • 1 tsp salt
    • 2 cloves of garlic, minced or pressed (or 2 tsp minced jarred garlic)
    • 2 Tbsp chili sauce, either sweet chili or sirracha (depending on how hot you want it 🙂
    • 1/4 cup sugar
    • 3 Tbsp cornstarch + 1/2 cup cold water
    Instructions
    1. Place all ingredients in the slow cooker, except the cornstarch and water.
    2. Cook on high for 4 hours (or medium for 6, or low for 8).
    3. In a small sauce pan, whisk the cornstarch and water.
    4. Heat sauce pan over medium heat while occasionally whisking.
    5. Add 2/3 cup of the liquid from the slow cooker to the pan and whisk together until it thickens up.
    6. Place thickened liquid into the slow cooker and stir in well.
    7. Serve over white rice.

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    COMMENTS

  • So this uses the juice from the can of pineapple plus another ½ cup? And the additional ½ cup goes into the slow cooker at the start, but the reserved juice does not? I’m confused.

    • I was confused as well. I ended up accidentally adding in the pineapple juice to the crockpot. This morning I realized my mistake. I strained out a cup of juice so it could get cool and I could whisk it with the cornstarch. I don’t know if the temperature makes a difference but recipes always say cold water. Then I’ll follow the directions and add more liquid from the slow cooker (this time hot) as instructed. It’s pretty much a science experiment at this point.

  • Perfect for my Mealthy electric pressure cooker…and I can start with frozen chicken breasts and be putting it on the table in less than a half hour.

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