Why I Love This Recipe
This is the kind of crockpot dinner that makes the whole kitchen smell amazing long before it’s time to eat. The chicken turns perfectly tender in a sweet, tangy pineapple sauce with just a little heat, while the peppers and onions soak up all that flavor as they cook. Served over creamy coconut rice, it’s an easy dinner that feels tropical, comforting, and a little more exciting than your usual slow cooker meal.
Enjoying The Leftovers
The chicken soaks up even more of the sauce overnight, so the leftovers are every bit as flavorful the next day.
Storing
Store the pineapple chicken and coconut rice in separate airtight containers in the refrigerator for up to 4 days. Keeping them separate helps the rice maintain the best texture.
Reheating
Warm the chicken gently in the microwave or on the stovetop until heated through. Reheat the coconut rice with a small splash of water or coconut milk to help bring back its soft, creamy texture.
Crockpot Pineapple Chicken & Coconut Rice
Ingredients
- 2 lbs chicken breast or thighs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small white onion, diced
- 1 cup pineapple chunks
- 1 tbsp Fresh cilantro, chopped
For the sauce
- 1/2 cup pineapple juice, canned
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger powder
- 1 tbsp minced garlic
- 1/2 tsp pepper
- 1 tsp brown mustard
- 2 tbsp cornstarch
For the rice
- 2 cups jasmine rice
- 1 can coconut milk
- 2 cups coconut water
- Pinch of salt
Instructions
- In a large bowl, whisk together all of the sauce ingredients until the cornstarch is fully dissolved.
- Add the chicken to the bottom of your slow cooker, then layer in the chopped vegetables, onion, and pineapple chunks. Pour the sauce over the top and gently stir to coat everything evenly.
- Cover and cook on High for about 2½ hours, or until the chicken is fully cooked and tender.
- About 30 minutes before the chicken is finished, prepare the coconut rice. In a medium saucepan, combine the coconut milk, coconut water, a pinch of salt, and the rinsed rice. Stir, bring to a boil, then cover, reduce the heat to low, and simmer according to your rice package directions, about 15-20 minutes.
- Once the chicken is cooked, shred or slice it if desired, then stir everything together so the chicken and vegetables are coated in the sauce.
- Divide the coconut rice between bowls, then top with the chicken and vegetables. Spoon some of the extra sauce from the slow cooker over the top and garnish with fresh cilantro and additional pineapple, if desired.
cook along with me!
Nutrition Per Serving
Sheet Pan Pineapple BBQ Chicken Bowls
see recipe
