Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Pineapple chunks in juice: 20 ounces, undrained
- Soy sauce: 1/2 cup
- Brown sugar: 1/4 cup, packed
- Ketchup: 1/4 cup
- Apple cider vinegar: 2 tablespoons
- Minced garlic: 2 cloves
- Cornstarch: 2 tablespoons (optional, for thickening)
Instructions
- Step 1: Place the chicken breasts in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the pineapple chunks (with juice), soy sauce, brown sugar, ketchup, apple cider vinegar, and minced garlic.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are mostly covered.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Step 6: (Optional) If you want a thicker sauce, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the slow cooker, stir well, and cook on high for another 15-30 minutes, or until the sauce has thickened to your liking. Serve over rice.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the sweet and savory flavors meld beautifully overnight!
- For best results, reheat in a skillet over medium heat with a splash of pineapple juice to maintain moisture.
- Serve this delightful chicken over fluffy coconut rice and garnish with a sprinkle of toasted sesame seeds for extra flavor and texture.
- For a richer, deeper flavor, try browning the chicken breasts in a skillet before adding them to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American