Crockpot Pineapple Chicken Recipe for Tender, Saucy Slow-Cooker Meals

Sweet and tangy, this Crockpot Pineapple Chicken is an easy, flavorful dish your whole family will enjoy. Built from simple pantry ingredients, this slow cooker pineapple chicken requires minimal prep and comes together in a few straightforward steps.

This recipe is one of my go-to easy chicken dinners. Tender shredded chicken, bright pineapple chunks, and crisp bell peppers simmer together in a balanced sauce that’s sweet, tangy, and just a touch spicy. It’s a great make-ahead meal and perfect served over rice, in sandwiches, or alongside roasted vegetables.

Why You’ll Love This Slow Cooker Chicken Recipe

• Extremely easy: combine the sauce, add the chicken and vegetables to the slow cooker, and let it do the work. This recipe adapts well for meal prep.
• Bold, fresh flavors: pineapple juice and chunks provide brightness while hoisin and brown sugar add depth; sriracha gives a gentle heat you can adjust to taste.
• Versatile serving options: it’s excellent over jasmine rice, tucked into slider buns, or served with noodles or cauliflower rice for a lower-carb option.

Ingredients You’ll Need

• 1 cup pineapple juice — adds sweet-tart flavor to the sauce.
• 2–3 tablespoons sriracha — adjust for desired heat.
• ¼ cup soy sauce (low sodium recommended) — balances the sweetness.
• ¼ cup hoisin sauce — adds rich, savory-sweet depth.
• 1 tablespoon brown sugar — rounds out the sauce.
• 3 cloves garlic, minced — for aromatic flavor.
• ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder.
• 1 cup pineapple chunks — use chunks rather than slices for best texture.
• 2 boneless, skinless chicken breasts.
• 2 red bell peppers, diced into 1-inch pieces — red peppers are sweeter and complement the pineapple.
• 1 tablespoon cornstarch (for slurry).
• To serve: rice, chopped green onions, and toasted sesame seeds.

How To Make This Crockpot Pineapple Chicken

• In a bowl, whisk together pineapple juice, sriracha, soy sauce, hoisin sauce, brown sugar, minced garlic, salt, pepper, garlic powder, and pineapple chunks until combined.
• Add the chicken breasts and diced bell peppers to the slow cooker, then pour the sauce over the top.
• Cook on LOW for 7–8 hours, or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
• Remove the chicken, shred it with forks, then return the shredded chicken to the slow cooker.
• Make a cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water. Stir the slurry into the slow cooker and cook an additional 30 minutes, or until the sauce thickens to your liking.
• Serve over rice and garnish with sliced green onions and sesame seeds.

Recipe Variations

• Swap or reduce sriracha to control spiciness, or replace it with chili paste for a different flavor profile.
• Try orange or yellow bell peppers for variety; avoid green peppers if you prefer a sweeter result.
• Add broccoli florets or green beans in the last 30–45 minutes of cooking for extra vegetables with a firmer texture.
• Use chicken thighs instead of breasts for richer flavor and slightly more fat — adjust cook time as needed.

Tips and Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave.
• Garnish with green onions and toasted sesame seeds for color and texture, but these are optional.
• If you don’t have pineapple juice, orange juice can be used as a substitute for a similar sweet-tart note.
• For a thicker sauce without cornstarch, remove some sauce, simmer it in a small saucepan until reduced, then return to the slow cooker.

Recipe

Crockpot Pineapple Chicken

Sweet and tangy, this Crockpot Pineapple Chicken is an easy, flavorful meal that’s simple to prep and perfect for weeknights.

4.65 from 14 votes

Prep Time: 15 minutes

Cook Time: 4 hours 30 minutes

Total Time: 4 hours 45 minutes

Servings: 4 servings

Equipment

• Slow cooker

Ingredients

For the Sauce

• 1 cup pineapple juice
• 2–3 tablespoons sriracha, or more to taste
• ¼ cup low-sodium soy sauce
• ¼ cup hoisin sauce
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup pineapple chunks

For the Chicken

• 2 boneless, skinless chicken breasts
• 2 red bell peppers, diced into 1-inch chunks
• 1 tablespoon cornstarch

To Serve

• Rice
• Green onions
• Sesame seeds

Instructions

• Combine pineapple juice, sriracha, soy sauce, hoisin, brown sugar, garlic, salt, pepper, garlic powder, and pineapple chunks in a bowl.
• Place chicken and bell peppers in the slow cooker and pour the sauce over everything.
• Cook on LOW for 7–8 hours or on HIGH for 3–4 hours until the chicken is tender.
• Remove the chicken and shred, then return the shredded chicken to the slow cooker.
• Stir together 1 tablespoon cornstarch with 1 tablespoon water to make a slurry; add to the slow cooker and cook 30 more minutes until the sauce thickens.
• Serve over rice and garnish with green onions and sesame seeds.

Nutrition

Serving: 1 serving | Calories: 283kcal

Course: Slow Cooker

Cuisine: Comfort

Author: Carmy

More Recipes You May Like

• Slow Cooker Honey Chipotle Chicken
• Slow Cooker BBQ Chicken
• Slow Cooker Chicken and Potatoes with Green Beans
• Slow Cooker Cilantro Lime Salsa Shredded Chicken

Find more recipes and inspiration on my social channels: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.