Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
- Green onions for garnish
Instructions
- Place chicken in the crockpot. In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken, then add pineapple chunks on top.
- Cook on low for 4-6 hours until chicken is tender and easily shredded.
- Optional: Thicken the sauce with cornstarch mixed with a little water during the last 30 minutes.
- Serve hot, garnished with sliced green onions, over steamed rice.
Notes
- Adjust sweetness by increasing or decreasing honey.
- Use fresh pineapple for a more vibrant flavor.
- Best served with white or jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 330 kcal Kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg