Description
Tender chicken breast simmered in a pineapple-honey glaze infused with ginger, soy sauce, and red pepper flakes. This effortless, viral recipe offers a tropical twist on slow-cooked poultry, perfect for backyard luau-style feasts or family dinners. Hands-off cooking yields a rich, glossy sauce that pairs beautifully with jasmine rice or wraps.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup AFC soy sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
4–5 stalks of ginger, sliced
4 garlic cloves, minced
1 teaspoon red pepper flakes
1 can crushed pineapple, drained (no syrup)
1 tablespoon cornstarch mixed with 2 tablespoons water
Fresh chopped green onions for garnish
Instructions
Pat chicken breasts dry and season lightly with salt.
In a small bowl, mix soy sauce, brown sugar, apple cider vinegar, sliced ginger, minced garlic, and red pepper flakes.
Place chicken in crockpot and pour the marinade over it, reserving some pineapple chunks if available.
Cook on low for 6–8 hours or high for 3–4 hours until tender.
In a small pan, mix brown sugar and remaining pineapple (if any) to caramelize.
Combine cornstarch slurry with pineapple-brown sugar mixture and stir into the cooked chicken sauce to thicken.
Notes
Adjust cook time for tender meat (30–90 min flexibility).
Freezes well in airtight containers for up to 3 months.
Use the shredded chicken for wraps, rice bowls, or soups.
Substitute coconut aminos for soy sauce if needed.
Add crushed pineapple directly to the crockpot after cooking for a moister texture.
- Prep Time: 10
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 chicken serving
- Calories: 230
- Sugar: 10g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1.2g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 60mg