4 boneless, skinless chicken breasts

2 cloves garlic, minced

1 cup pineapple juice

1 teaspoon ginger, grated

1/2 cup soy sauce

1/4 teaspoon red pepper flakes

1/2 cup honey

1 can (8 oz) pineapple chunks, drained

1/4 cup ketchup

2 tablespoons cornstarch Green onions and sesame seeds


1. Place the chicken breasts in the crockpot.

2. In a bowl, whisk together pineapple juice, soy sauce, honey, ketchup, minced garlic, grated ginger, and red pepper flakes (if using).

3. Pour the sauce over the chicken, ensuring it’s well-coated.

4. Add the drained pineapple chunks to the crockpot.

5. Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.

6. Optional: If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry. Stir the slurry into the crockpot during the last 30 minutes of cooking.

7. Before serving, garnish with green onions and sesame seeds.


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