Go Back
–+ servings
Print Recipe

Crockpot Pineapple Chicken

Servings: 6 -8

Ingredients

  • 1 ripe pineapple
  • 2.5 lbs boneless skinless chicken breasts or thighs chopped into ½ -inch pieces
  • 1 cup chicken stock or bone broth
  • 6 oz tomato paste
  • 1/2 cup coconut aminos tamari Braggs liquid aminos, or low sodium soy sauce
  • 3 fresh garlic cloves minced
  • 1.5 inch thumb-sized ginger minced or 1 tbsp ginger paste
  • black or white ground pepper to taste, about 1/4 teaspoon
  • cooked brown rice quinoa, or cauliflower rice to serve
  • fresh chives or parsley to garnish

Instructions

  • Cut and peel your pineapple, remove the core and chop in into ½-inch pieces.
  • Add half of your fresh pineapple chunks into a blender. Add in the chicken broth, tomato paste, coconut aminos, garlic, ginger, and pepper. Blend until smooth.
  • Place the chopped chicken together with the remaining half of fresh pineapple chunks into your slow cooker. Add in the blended pineapple sauce.
  • Put on the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
  • Serve your pineapple chicken over brown rice, quinoa, or cauliflower rice, and garnish with freshly chopped chives, or parsley.
  • Enjoy!