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Slow Cooker Pineapple Chicken

Pineapple Chicken

Sweet, savory, and full of flavor, this Slow Cooker Pineapple Chicken dish can’t be beat! The whole family will love the mixture of tender chicken and juicy pineapple chunks lying on a bed of brown rice or quinoa. The best part of this recipe is the pineapple because it’s a SUPERFOOD. Pineapples help keep bones healthy and strong because they are a top source for bromelain, which helps support joint health. If you want to get inventive, throw some Superfood veggies into the mix to add to the fun. Great choices would be: carrots, cherry tomatoes, and asparagus. This recipe is amazing because it not only tastes great, but is only 7 grams of fat per serving!

Chicken dishes are great for those watching their weight because it is a lean protein. This helps you recover after a tough workout and keeps you full for hours. This chicken recipe combines vegetables and a whole grain, so you get a complete meal in one dish. Many slow cooker recipes are like this – Just toss the ingredients into the pot and hours later you have a complete meal.

Fill up on Superfoods with this list of 50 Superfoods you can feel good about filling your cart with.

You’ll also want to try our:

Superfood Smoothie
6 Must-Have Superfoods to Help You Feel Young
Immune Boosting Superfoods- Here’s to Your Health!

Check out these other Slow Cooker Recipes by Skinny Ms.

Slow Cooker Pineapple Chicken

Slow Cooker Pineapple Chicken

Yields: 6 | Serving size: 1 cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein: 18 g


  • 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 1-inch cubes
  • 1 (20 ounce) can pineapple chunks, in natural juice
  • 2 tablespoons lite soy sauce, optional tamari
  • 1 (8 ounce) can sliced water chestnuts, drain
  • 1 clove garlic, minced
  • 1 teaspoon freshly ground ginger
  • 1 red bell pepper, cored and seeded, sliced into 1" strips
  • 1/3 cup honey
  • 1 tablespoon cornstarch


Recommend using a 4-7 quart slow-cooker.

Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.

Place chicken in slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through.

Add bell pepper, water chestnuts, and pineapple chunks the last 30 minutes of cooking time. Serve chicken over a bed of quinoa or brown rice.

NOTE: Other add-in suggestions: sliced zucchini, snow peas, diced carrots or diced almonds. Add any of these the last 30 minutes of cooking time.


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Have you tried our Slow Cooker Pineapple Chicken? We’d love to hear about it. Tell us what you think in the comments section below.


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35 Responses to Slow Cooker Pineapple Chicken

  • Katymom says:

    How long do I cook after adding the zucchini and pineapple?

  • KateTX says:

    Do you think I could use frozen chicken breasts and cook it closer to 8-10 hours? I'm not home from work soon enough to make this during the week. Thanks!

  • Crystal says:

    I don't know how healthy it would be – but would canned pineapple be ok to substitute? And if so, how much do you suggest? Could you add the pineapple and zucchini anyway to the crockpot, say in the last hour or so just to soften them up more and add flavor? Just wondering all of this before I try it out :)

    • Skinny Ms. says:

      Crystal – Canned is fine as long as there is no added sugar. Use as much as you like. But I would not add the zucchini or pineapple to the slow cooker. Both should be raw. Enjoy!

  • Love My Crockpot! says:

    Sounds delish- do you think I could get away with 20oz. canned pineapple? (That's what I have on hand…)

  • Tnmomof2 says:

    Going to make it this week. Can't go wrong with chicken and pineapple!

  • Ashley H says:

    Pineapple chicken is my favorite recipe so far.  Can't wait to try the rest if I win the book!

  • Ajmaciel says:

    My Favorite recipe! LOVE it! Hope i can win the cookbook as I LOVE all your recipes.

  • Becca Hensel says:

    Love this recipe!

  • Jdbeamer says:

    I'm a fairly newbie cook, and I'm not sure how to get freshly ground ginger.  Do I buy fresh ginger and grate it?  Or can I use dried ginger (from the spice aisle)?  If I do dried, do I use the same quantity?

  • Jen says:

    Ok so this is simmering in my crock pot but I just reread the ingredients and see that it says ground ginger. I used freshly grated ginger. Oops. Hope it turns out ok. I googled the difference and it seems ground is more potent so if anything it will have less ginger flavor with the fresh. I think…

  • Mary B. says:

    I had this last night for the first time. I added water chestnuts, had them in pantry and wanted some crunch. After reading directions and comments: I put pineapple and water chestnuts in slow cooker in the beginning with the chicken. Added the red peppers last and let it cook about 30 minutes more. Next time will give more than 4 hours to cook so the chicken will have more time to absorb the flavors and soften up a bit. May try some other vegetable such as onions, zucchini or snow peas. Served over Quinoa… Plan to use some left overs for a wrap and or on a green salad. Any other ideas??? Will definitely be making this again!!!

  • Amy S says:

    After reading all the comments, there seems to be some contradictions. A couple of times in reply to questions, it sounds like the pineapple should NOT be added at the start of cooking. Yet, the recipe says to do so. Have you done it both ways? What were the results? I'd like to mix it all and forget about it but if the pineapple is going to disintegrate, I will add it later.

    • Skinny Ms. says:

      Amy, Yes, I’ve done it both ways. The pineapple does stay together, however, if you would prefer it retain it’s nice color, I recommend adding it toward the end of cooking time. :)

      • Amy S says:

        Made this tonight and it was a hit! Just wanted to share that I added red pepper flakes to give it some zest as we tend to like things with a little kick. It was fantastic! And, by the way I did add the pineapple at the start of cooking and it held up just fine but, yes, it takes on the color of the sauce. Yum!!!!!

  • Michelle Bressack says:

    Everything was good except the chicken! Tasted like leather after cooking 6 hrs on low. How do I prevent chicken from drying out?

  • SPOP says:

    I thought clean eating meant no canned foods – no?

  • Allyson says:

    Hi! Do the nutrition facts include the calories in the quinoa/brown rice or is that just for the chicken dish?

    • SkinnyMs says:

      The nutritional data does not include quinoa or brown rice. Add 110 calories to the serving size for 1/2 cup of cooked brown rice and 115 calories for 1/2 cup of cooked quinoa.

  • Julie says:

    I had high hopes for this recipe, but the soy sauce was overpowering, especially on the chicken. Next time, I'll use less soy or substitute orange juice. My husband complained that everything was too big – 2" chicken cubes are huge, and he prefers pineapple tidbits. I like that it's not loaded with brown sugar like so many other recipes, and I think we'll really like it with orange juice and smaller pieces. Taking tips from other readers, I'll also put the pineapple in toward the end to keep its pretty color.

    • SkinnyMs says:

      We made the following adjustments: cut the chicken sizes down to 1" cubes and added the pineapple toward the end. Thanks for your feedback.

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