This Crockpot Pineapple Chicken is sweet and tangy and made with just SIX ingredients! You can prep ahead and freeze before cooking. Step by step video down in the recipe card.
Table of Contents
This Crockpot Pineapple Chicken is the first in a new month of Six Ingredient Slow Cooker Suppers (see all of my Six Ingredient Suppers here).
We love pineapple on and in everything (I know there are those who feel differently!), and this pineapple chicken made with just a few ingredients is a new favorite.
It’s so easy I’m sure my 8 year old could prep it by herself!
If there’s one thing I’ve learned over the past 5 or so years that I’ve been testing and fine tuning recipes, it’s that chicken breasts do not need to cook more than 2 or 3 hours on low.
The exact time will be dependant on the thickness of your chicken breasts and how hot your slow cooker cooks on either temperature setting, but in my 2.5 quart crockpot about half to two-thirds full, my chicken breasts are cooked through in 2-3 hours.
The longer you cook them past the point of doneness, the drier they will be. So when people ask if they can cook a chicken breast recipe for 8 hours? The answer is, “you can. But do you want to?”
A meat thermometer is the only accurate way to test for doneness in any meat — so please do not assess according to color.
The other tip I have for getting really juicy chicken breasts out of the crockpot is to leave them whole. Smaller pieces will cook and dry out quicker, so leaving them whole is always your best bet if possible.
- If you want to use fresh pineapple, check out my post on How to Cut a Pineapple. Since there is a significant amount of juice in the can, you’ll want to also add about 3/4 cup pineapple juice or chicken broth.
- Feel free to add in some veggies: since this chicken recipe doesn’t cook too long, you can add thinly sliced carrots, onions or peppers from the beginning. If you want to add vegetables with a short cook time, like broccoli or green beans, I recommend adding those near the end.
- Add a splash or sriracha or a sprinkle of red pepper flakes for some heat
- Add a 1/4 cup barbecue sauce for barbecue pineapple chicken
You can definitely make this recipe in a skillet if you don’t have a crockpot, or if you’re short on time.
Place all of the ingredients in the skillet the same way you would put them in the slow cooker, and simmer on medium-low heat until cooked through, about 15 minutes.
Always use a meat thermometer to check the doneness of the chicken — you are looking for a minimum of 165 degrees F.
You can also make this Pineapple Chicken in the oven.
Place the chicken breasts in a single layer in a large baking dish. Whisk together the sauce as the recipe requires, then pour over the chicken breasts in the pan.
Cover and bake at 400 degrees F for 20-30 minutes until the thickest part of the chicken reaches an internal temperature of 165 degrees F.
You can swap in boneless skinelss chicken thighs for the chicken breasts with no other changes to the recipe or cook time.
If you wish to use bone in chicken breasts or thighs, you will want to increase the cook time to 5-6 hours on low.
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- 4 boneless skinless chicken breasts
- 1 can pineapple chunks with juice (398ml or 14oz)
- 2/3 cup brown sugar packed
- 1/4 cup apple cider vinegar (or sub white)
- 2 tablespoons corn starch
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Place chicken breasts in 2.5-4 quart slow cooker.
- Drain juice from pineapple chunks.
- Whisk together pineapple juice, brown sugar, vinegar, corn starch, garlic and salt and pepper. Pour over chicken breasts and top with pineapple.
- Cover and cook on low for 2-4 hours (3 is usually perfect for me) until the internal temperature of the thickest part of the chicken reaches 165 degrees F.
- Taste sauce and adjust seasonings and sweetness as desired before serving.
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