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Crockpot Pineapple Chicken

A delightful sweet and savory dish that combines pineapple and chicken, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts Opt for organic or free-range if possible; thighs can be substituted for a richer taste.
  • 1 can Pineapple Chunks Look for pineapple packed in juice rather than syrup for a healthier option.
  • 3/4 cup Brown Sugar Use dark brown sugar for a deeper, molasses-like flavor.
  • 1/4 cup Apple Cider Vinegar This adds a tangy kick; make sure it's unfiltered for extra health benefits.
  • 2.5 tbsp Corn Starch It will help to thicken the sauce, providing a luscious coating on the chicken.
  • 2.5 tsp Garlic Fresh minced garlic is always a winner! Use about 3 fresh cloves for a more robust garlic flavor.
  • 1 tsp Salt Adjust to taste; kosher salt is recommended.
  • 1/2 tsp Black Pepper Freshly cracked enhances flavor.
  • 1/2 tsp Ground Ginger Fresh ginger can also be used for a more pronounced flavor.

Method
 

Preparation
  1. Drain the canned pineapple chunks into a measuring cup, reserving the juice.
  2. In a separate bowl, whisk together the brown sugar, apple cider vinegar, corn starch, minced garlic, salt, black pepper, and ground ginger until the corn starch is fully incorporated.
  3. Pour the reserved pineapple juice into the dry mixture and whisk until smooth.
Cooking
  1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Pour the sauce mixture over the chicken, then scatter the drained pineapple chunks over the top.
  3. Stir gently to distribute the sauce evenly over the chicken.
  4. Cover and cook on low for 2 to 4 hours, or until the chicken reaches an internal temperature of 165°F.
Finishing Touch
  1. Once cooked, remove the chicken from the slow cooker and place it on a serving platter.
  2. Taste the sauce and adjust the seasoning if needed.
  3. Spoon the pineapple chunks and sauce over the chicken, and serve immediately.

Notes

For a thicker sauce, mix an additional tablespoon of cornstarch with cold water during the last 30 minutes. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.