This is for everyone who loves easy dinners… Slow Cooker Shredded Pineapple Chicken! With September right around the corner I am so ready to toss ingredients into the slow cooker, set it, and forget it. How about you?
It’s still warm outside so we’re not exactly having chilly evenings yet. But school has started, we’re busy, so we’re absolutely firing up the slow cooker. I don’t care if the high is 80 today. (Please, dear Lord, don’t let the high be 80. Mama wants some temps in the 70s.)
Side bar: Do you call it a slow cooker or a crock pot? I feel like crock pot is the term we use most in the South. (I know it’s technically the brand name of a specific slow cooker, but I call all tissue Kleenex even though sometimes we buy Puffs. Ya feel me?)
This Slow Cooker Shredded Pineapple Chicken is a life saver when you know your day or evening is going to be a little crazy. If you can plan ahead all you need to do is throw the ingredients in the slow cooker. When dinner time hits it’s all done and ready to eat!
The pineapple flavor isn’t super strong in this dish. It adds a bit of sweetness and helps create a yummy sauce you’ll want to lick right up.
So why am I using canned pineapple instead of fresh when I’m a huge advocate for fresh ingredients? There are four reasons, friend.
First, canned fruit gets a bad wrap. If you’re using the kind that includes 100% fruit juice (no sugary syrups) then it can have just as much nutritional value as the fresh variety. It can even have more vitamin C since it isn’t exposed to air for long (think about how long it can take fresh fruit to travel to the grocery store and then to your home).
Second, it’s cost effective and a time saver. No chopping required!
Third, canning fruit makes it accessible for us even when it’s out of season.
Fourth, it’s something I can keep in the pantry so I don’t have to run out and buy it every time I want to make this recipe. I love the convenience!
Can you use fresh pineapple? Well of course you can! I’d chop it up nice and small. Be sure to include some of that juice too. You can also use canned pineapple rings or canned diced pineapple but I’d chop that too so it’s the consistency of crushed pineapple. If you’re using the canned crushed pineapple (my recommendation) just dump it all in.
One other ingredient I’ll highlight here is the Coconut Aminos. I’m such an advocate of it. It tastes so very much like soy sauce (nothing like coconut) but it’s milder and contains less sodium. The brand I use the most often is Coconut Secret because I like the ingredient list and it’s readily available in my area. Whole Foods sells it as well as some traditional grocery stores like Harps and Publix. I swear once you try it you won’t purchase soy sauce again.
There are so many ways to serve up this chicken. The kids love it over rice and my husband enjoys his in a sandwich. If you want to go lighter or you’re doing Whole30 I recommend adding this on top of cauliflower rice or sauteed veggies like broccoli, zucchini, or green beans.
Made this recipe and love it? If you share a photo of your finished dish on Instagram tag me so I can check it out.
Slow Cooker Shredded Pineapple ChickenPrint Recipe Pin Recipe
- 2.5 - 3 lb chicken breasts that's approximately 4 large chicken breasts
- 1 cup chicken stock
- 16 oz crushed pineapple in 100% juice, no syrup
- 6 oz tomato paste
- 1/3 cup coconut aminos
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp pepper
- Place chicken breasts in bottom of slow cooker. Add all other ingredients on top.
- Cook on high with lid on for 3 - 4 hours or low for 6 - 8 hours.
- Remove chicken from slow cooker and use a fork to shred it. Place shredded chicken back in the slow cooker. Stir.
- Add additional salt or pepper to taste.
- Serve over traditional rice, cauliflower rice, or veggies. This is also delicious in a baked potato or on a sandwich.