Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- Optional: shredded coconut or sliced almonds for topping
Instructions
- Place chicken in the crockpot. In a bowl, combine soy sauce, honey, garlic, ginger, and black pepper. Pour over chicken.
- Add pineapple chunks on top of the chicken.
- Cook on low for 6 hours or high for 3 hours until chicken is tender and flavors meld.
- Shred the chicken using two forks and give it a gentle stir to coat with sauce.
- Garnish with chopped green onions and optional toppings before serving. Serve over rice or noodles.
Notes
- Adjust sweetness by adding more honey or pineapple as preferred.
- Use fresh pineapple for more vibrant flavor.
- This dish can be made with chicken thighs for juicier results.
- Prep Time: 10 minutes
- Cook Time: 6 hours low / 3 hours high
- Method: Slow cooker
- Cuisine: Hawaiian
- Diet: Gluten-Free (check soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 15g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg