Crock Pot Pineapple Chicken

Again I opted to use the crock pot for dinner one night when it was just too damn hot to even go outside to BBQ and I certainly didn’t want to have to put the oven on for any length of time.  Cooking in the crock pot, even in summer, provides you with a delicious dinner without heating up your kitchen when it’s really hot!

This recipe gets rave reviews from both Chris and Dillon and is something that can be made in summer for a make ahead meal or in winter as comfort food!



Here are the ingredients I used.


I put the chicken thighs in the bottom of my lightly greased crock pot bowl.


Topped it with the red onion, red pepper and drained pineapple tidbits.


In a medium bowl, I whisked together the soya sauce, brown sugar, pineapple juice, minced garlic and chicken broth.


I poured this mixture over top of the chicken in the crock pot.


And then let it cook on low heat for about 5 – 6 hours.

I removed the chicken thighs and let them brown on broil for about 5 – 10 minutes to crisp the skin.


I added the corn starch and water (mixed together) to the crock pot bowl and stirred to thicken the sauce.


To serve, I placed the chicken thighs on a bed of white rice and spooned the sauce and veggies over top.



Crock Pot Pineapple Chicken

Preparation Time: 15 minutes  Cooking Time: 5 – 6 hours Servings: 4 – 6


  • 6 – 8 chicken thighs, skin on
  • 1/2 cup chopped red onion
  • 1 red pepper, washed, cored and sliced
  • 1 can pineapple tidbits, drained, reserving juice
  • 1/2 cup chicken broth
  • 3 tbsp. soya sauce
  • 3 tbsp. honey
  • 1/2 cup brown sugar
  • 2 tsp. minced garlic
  • 2 tbsp. corn starch
  • 1/2 cup water


  1. Lightly grease bowl of crock pot.
  2. Drain pineapple, reserving juice.
  3. Place chicken thighs in bottom of crock pot.
  4. Top chicken with red onion, red pepper and drained pineapple tidbits.
  5. In medium bowl, combine soya sauce, chicken broth, brown sugar, pineapple juice, minced garlic and honey.  Whisk to combine.
  6. Pour mixture over chicken and veggies/pineapple.
  7. Cook on low heat for about 5 – 6 hours.
  8. Remove chicken once cooked to lined baking sheet.
  9. Broil chicken for 5 – 10 minutes, until skin is crispy.
  10. Mix together corn starch and water and add to crock pot bowl, stirring until sauce thickens.
  11. To serve, I placed the chicken thighs on a bed of rice and topped with sauce and veggies.

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