Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon minced garlic
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions:
- Lightly season the chicken breasts on both sides with salt and pepper. Place them in the bottom of the crock pot.
- In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, minced garlic, and ground ginger until well combined.
- Pour the sauce evenly over the chicken.
- Add the pineapple chunks on top.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is tender and cooked through.
- For shredded chicken, remove the chicken breasts, shred with two forks, and return to the crock pot. Stir to coat with sauce and let cook an additional 10–15 minutes.
- Garnish with chopped green onions before serving.
Serving Suggestions
Serve over steamed white rice, jasmine rice, or rice noodles. Add a side of steamed broccoli or snap peas for a complete meal.
Optional Variations
- Add sliced bell peppers or onions during the last hour of cooking.
- For a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 20 minutes on HIGH.
- Substitute chicken thighs for extra juiciness.
Prep Time
10 minutes
Cook Time
4–5 hours on LOW or 2–3 hours on HIGH
Total Time
Up to 5 hours
Yield
4 servings