Crockpot Pineapple Chicken
Absolutely Delicious *tender* Pineapple Chicken prepared in my most favorite kitchen appliance: the crockpot. The Slow Cooker does the work and we don’t need to babysit!
Sweet & Tangy homemade pineapple sauce, made of fresh pineapple, coconut aminos, fresh garlic, and fresh ginger. VERY simple, but so good you’ll be making this sauce often!
If you’re looking for something SUPER satisfying to easily feed your crew this week – We’ve got you covered!
Serve over cauliflower rice, quinoa, or brown rice and alongside steamed broccoli, but don’t forget a good sprinkle of chives or scallions!
Crazy GOOD! Works extremely well for meal prep too! Store leftovers in sealed meal prep containers for up to 3-4 days in the fridge.
We’ve been enjoying tropical fruits this past month at our house because I’ve noticed they’re plentiful at our local grocers right now. On sale too!
Although fresh pineapple is available year-round throughout most of the US, this island fruit hits its peak from March through July.
Besides being completely DELICIOUS, fresh Pineapple is packed with nutrients, antioxidants, and other helpful compounds, such as enzymes that can help support digestion, fight inflammation and disease.
So eat up!
6-8 servings
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!
Rachel
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!
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