Ingredients
Scale
- 2 pounds chicken breast
- 1 cup pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Evenly distribute pineapple chunks over the chicken.
- In a mixing bowl, whisk together soy sauce, brown sugar, apple cider vinegar, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken and pineapple in the crockpot.
- Cover and cook on low for 4 to 6 hours until chicken is tender.
- Shred the chicken in the pot using two forks.
- Mix cornstarch with water to create a slurry and stir into the crockpot liquid; cook on high for an additional 10 to 15 minutes to thicken.
- Return shredded chicken to the sauce, mix well, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 14g
- Sodium: 690mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg