Ingredients
Equipment
Method
Preparation Steps
- Place the chicken breasts at the bottom of your crockpot in a single layer.
- Sprinkle pineapple chunks evenly over the chicken, adding juice if using canned.
- Whisk together soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes.
- Pour the sauce over the chicken and pineapple, ensuring it's well-coated.
- Cover and cook on low for 4 to 6 hours until chicken is tender and cooked through.
- Remove chicken, shred it using two forks, and set aside briefly.
- Mix cornstarch with water and stir into the sauce until thickened.
- Cook on high for an additional 10-15 minutes until sauce is a silky glaze.
- Return the shredded chicken to the crockpot, mixing well with the sauce.
- Serve warm over rice or with your favorite sides.
Nutrition
Notes
For a complete meal, consider pairing with coconut rice or a fresh salad. Adjust spice levels and add veggies like bell peppers for extra nutrition.
