Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can pineapple chunks in juice (20 oz)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (optional for thickening)
- Cooked rice for serving
Instructions
- Place the chicken in the crockpot. Add pineapple chunks, soy sauce, brown sugar, garlic, and ginger.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Remove the chicken and shred with two forks. Return to the crockpot and stir to combine.
- If desired, thicken the sauce with cornstarch mixed with a little water and cook on high for 15 minutes.
- Serve hot over rice, garnished with sliced green onions and sesame seeds.
Notes
- Adjust sweetness by increasing or decreasing brown sugar as needed.
- Can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Gluten-Free Optional
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg