Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch (optional, for thickening)
- Green onions and sesame seeds for garnish
Instructions
- Place chicken breasts in the crockpot.
- Mix soy sauce, honey, garlic, ginger, and rice vinegar; pour over chicken.
- Add pineapple chunks on top.
- Cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove chicken and shred; return to the crockpot.
- Optional: Mix cornstarch with a little water and stir into the sauce; cook on high for 15 minutes until thickened.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- You can substitute chicken thighs for breasts for extra flavor.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Hawaiian, Asian-inspired
- Diet: Gluten-Free (ensure soy sauce is gluten-free)
Nutrition
- Serving Size: 1 plate
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg