Description

Succulent chicken breast slow-cooked with pineapple, soy sauce, ginger, and a sticky glaze for a vibrant tropical flavors in one pot. Fall-apart tender with sweet, tangy, and savory balance in every bite.

Ingredients

1.5 lbs boneless, skinless chicken breasts
1/2 cup fresh or canned pineapple chunks (drained)
1/4 cup soy sauce (use tamari for gluten-free)
1/4 cup brown sugar
2 tbsp rice vinegar
2 tbsp minced garlic
1 tbsp grated fresh ginger
1 tbsp cornstarch
1/4 tsp red pepper flakes (optional)
2 green onions, sliced (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken in crockpot. In a bowl, mix pineapple, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Pour over chicken.
Cook on low for 6-7 hours until tender.
In a small bowl, mix cornstarch with 2 tbsp water. Stir into crockpot. Cook 10-15 minutes more until glaze thickens.
Garnish with green onions. Serve with rice or over lettuce.

Notes

Substitute tamari for gluten-free option.
Reduce brown sugar amount for lower sweetness.
Store leftovers in fridge up to 3 days; freeze up to 3 months.