Slow Cooker Pineapple Chicken

4.50 from 2 votes

With tender chicken and juicy pineapple chunks, this slow cooker pineapple chicken recipe makes for the perfect sweet and savory meal!

Sweet, savory, and full of flavor, this Slow Cooker Pineapple Chicken dish is everything you’re looking for in a weeknight meal. A mixture of tender chicken and juicy pineapple chunks, this easy slow cooker recipe makes for the perfect meal served on a bed of brown rice or quinoa. With Asian-inspired flavors and plenty of fresh veggies, this dish is everything you love about stir-fry night with the convenience of the slow cooker. Whether you’re facing major Chinese takeout cravings or trying to find a new chicken recipe with a little extra flair, this easy, sweet and savory Slow Cooker Pineapple Chicken is a perfect meal for all cravings and occasions.

Full of healthy ingredients that pack both flavor and nutrition, this simple recipe has it all. Juicy pineapple is definitely a standout ingredient that helps make this dish the best of all things sweet and savory. However, pineapples are also a top source for bromelain, which helps support bone and joint health.

Meanwhile, chicken itself also helps boost this recipe’s impressive nutritional profile. Chicken is everywhere, so it’s easy to forget all the health benefits it actually brings to the table. A lean protein, chicken is a can’t-miss staple in any weight loss, fitness, or other health and wellness plan. Great for workout prep and recovery, this easy, go-to protein will also keep you full for hours.

Of course, this recipe wouldn’t be complete without plenty of veggies. Flavorful bell peppers and crunchy water chestnuts pack this dish full of flavor and texture. And the best part? This dish also lends itself well to additions! If you want to get inventive, throw some extra veggies into the mix to add to the fun. Great choices would be: carrots, cherry tomatoes, and asparagus.

This Slow Cooker Pineapple Chicken recipe combines protein, vegetables, and a whole grain, so you get a complete meal in one dish. Just toss the ingredients into the pot and hours later, dinner is served! Fun and flavorful, this recipe is an instant weeknight classic.

4.50 from 2 votes

Slow Cooker Pineapple Chicken

Sweet and savory flavors are combined to create a fun, kid-friendly meal.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine American, Asian
Author SkinnyMs.


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


  • 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.


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

Nutrition Information

Serving: 1cup | Calories: 255kcal | Carbohydrates: 31g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 468mg | Fiber: 2g | Sugar: 16g |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, dairy-free, Kid-Friendly, Slow Cooker

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Last updated June 27, 2018

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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      1. The recipe says to put the pineapple in with the chicken. To ad zucchini the recipe states at last 30 mins if cooking. Please clarify.

  1. 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!

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

  2. 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 🙂

    1. 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!

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

  4. 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?

    1. 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.

  5. 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…

  6. 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!!!

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

    2. Onions sound great with this! I’m wondering if they should be added at the beginning. Thanks for mentioning onions, I really want to try this and I will definitely add an onion when I do.

  7. 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.

    1. 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. 🙂

      1. 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!!!!!

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

      1. yes I cooked on low….I will try shorter cooking time if I make again! I have loved all your other recipes so far!!! This was the first I was not happy with! Thank you!!!

    1. There are numerous versions of clean eating. We do use some canned foods, but always read the ingredients first.

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

    1. 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.

  10. 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.

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

    1. Hi Emma!

      I would cook the rice separately and serve with the chicken. Rice tends to become over cooked and mushy in the slow cooker.

  11. I tried making this today exactly by the book and for whatever reason it’s super soupy and unappealing looking. Hoping the liquid burns off with a sauté.

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