Slow Cooker Pineapple Chicken

Ricardo is my favorite chef.  He’s a great chef very popular on Food Network Canada.  I got his slow cooker cookbook at Christmas.  I made a few recipes from this cookbook.

This recipe is made with chicken but Ricardo said we can use pork instead.  So when I made it, I used both.


Slow Cooker Pineapple Chicken

Preparation time : 25 minutes
Cooking time : 4 h 30
Serving : 6


15 ml (1 tablespoon) cornstarch
60 ml (1/4 cup) chicken broth
30 ml (2 tablespoons) ketchup
30 ml (2 tablespoons) soy sauce
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoons) pineapple or apricot jam


1 kg (2 lbs) skinless and boneless chicken thighs, each cut into two pieces
30 ml (2 tablespoons) olive oil
500 ml (2 cups) fresh pineapple, cut into small 1-cm (1/2-inch) thick pieces
4 green onions, thinly sliced (white and green separated)
15 ml (1 tablespoon) fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, seeded and diced
250 ml (1 cup) sugar snap peas, each cut into three pieces
Salt and pepper

1. In a bowl, dissolve the cornstarch in the broth. Add the remaining ingredients and stir to combine. Set aside.
1. In a large skillet over high heat, brown the chicken, a small portion at a time, into the oil. Season with salt and pepper. Place the chicken in the slow cooker as you go.
2. In the same skillet, brown the pineapple and the white part of the onions with the ginger. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze the skillet with the sauce and simmer for 1 minute. Pour over the chicken. Cover and cook on low for 4 hours.
3. Add the bell pepper, peas, and green onions. Stir in. Cook, covered, for about 30 minutes on low temperature. If the chicken was on warm, make sure to set the slow cooker on high before adding the vegetables. Count about 45 minutes for cooking. Adjust the seasoning.
4. Serve with rice. Do not overwork the chicken when cooked, it tends to fall apart.

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