Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 (20 ounce/567g) can crushed pineapple, undrained
  • 1 cup (240ml) pineapple juice
  • 1/2 cup (120ml) soy sauce (low sodium recommended)
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tablespoons (30ml) cornstarch
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • Sliced green onions (Optional)
  • Toasted sesame seeds (Optional)

Instructions:

  1. Trim any excess fat from the chicken and cut into even-sized cubes.
  2. In a mixing bowl, whisk together crushed pineapple (with juice), pineapple juice, soy sauce, brown sugar, cornstarch, apple cider vinegar, ketchup, minced garlic, ginger, and red pepper flakes (if using). Ensure cornstarch is fully dissolved.
  3. Place the cubed chicken into the slow cooker.
  4. Pour the pineapple sauce mixture evenly over the chicken.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender. Internal temperature should reach 165°F (74°C).
  6. If desired, shred the chicken with two forks for a pulled chicken texture.
  7. Serve hot over rice, garnished with green onions and sesame seeds, if desired.