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Skinny Slow Cooker – Pineapple Chicken


This recipe is one of life’s simple pleasures. Quick and easy to put together, and an absolute crowd pleaser, you just cannot go wrong with this dish.

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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

Ingredients

  • 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
  • 1 (20 ounce) can pineapple chunks, in natural juice
  • 2 tablespoons lite soy sauce
  • 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

Directions

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, add pineapple chunks and water chestnuts. Pour pineapple mixture over chicken, cover. Add bell pepper the last 30 minutes of cooking time. Cook on low 4-6 hours. 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.

http://skinnyms.com/slow-cooker-pineapple-chicken/

Click here for the Top 10 Slow Cooker Recipes on Skinny Ms.





36 Fat Blasters
  • Katymom

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

    • Skinny Ms.

      Katymom – You don't. You just stir in and eat. Enjoy! :)

  • KateTX

    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!

    • Skinny Ms.

      Kate, We don't recommend using frozen meats or poultry as bacteria can be an issue. Thawed would work fine.

  • Crystal

    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.

      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!

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

    • skinnyms

      20 oz should work fine!

  • Tnmomof2

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

  • Ashley H

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

  • Ajmaciel

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

  • Becca Hensel

    Love this recipe!

  • Jdbeamer

    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?

    • http://skinnyms.com Skinny Ms.

      Jdbeamer, Yes, just buy Ginger Root in the produce department. You won't need a lot so get a small one. You can use dried ginger but fresh is always better. Use about half the amount for powdered ginger.

    • Anna Grossman

      I would love to know the same thing! 

  • Jen

    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…

    • http://skinnyms.com Skinny Ms.

      Jen, It should turn out fine with the fresh ginger.

  • http://facebook.com/profile.php?id=1318471869 Angie Doty Raines

    Making this today!

  • Mary B.

    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!!!

    • http://skinnyms.com Skinny Ms.

      Mary, Great suggestions…I added these ideas to the recipe. Thanks! :) I think diced almonds would taste amazing and give more crunch.


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