Description
A tropical-inspired one-pot dish that balances sweet pineapple, savory soy, and tender roasted chicken. This easy slow-cooker recipe delivers restaurant-quality flavor with a glossy glaze and vibrant color, perfect for family-friendly weeknights or lazy weekend meals. The pineapple juice tenderizes the chicken, creating a satisfying umami-sweet stew that pairs beautifully with rice or crusty bread.
Ingredients
4 boneless chicken breasts
2 cups canned pineapple chunks (undrained)
1 red bell pepper, roasted and sliced
1/4 cup soy sauce
2 tablespoons tomato paste
1 teaspoon garlic powder
2 tablespoons white sugar
1 tablespoon cornstarch
1 tablespoon vegetable oil
Optional: chopped cilantro, sliced green onions for garnish
Instructions
Pat chicken dry and rub with vegetable oil
Season with garlic powder and a pinch of salt
Place chicken in bottom of slow cooker
Top with roasted red bell pepper and pineapple chunks
Whisk soy sauce, tomato paste, sugar, and cornstarch in a bowl
Pour sauce over chicken and vegetables
Cook on low for 6-8 hours or high for 3-4 hours
Stir and increase heat to high for 30 minutes to thicken sauce
Serve warm, garnished with cilantro or green onions
Notes
Use yellow bell pepper for extra sweetness if unavailable
Fresh pineapple is recommended but canned works in a pinch
For thicker glaze, mix cornstarch with a splash of water before adding
Serving size is flexible (can be portioned or doubled)
Store leftovers in airtight containers up to 3 days