Crock Pot Pineapple Chicken

Pineapple and chicken go together so well.  We love this easy recipe.  The slow cooker really does all the work.  All you need to do is shred the chicken before serving.  Our families loved it.  Serve it over a bed of rice for a delicious meal.

Serves: 6

Crock Pot Pineapple Chicken

Quick and easy pineapple chicken, right in the slow cooker.

10 minPrep Time

4 hrCook Time

4 hr, 10 Total Time

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  • 4 boneless skinless chicken breasts (frozen)
  • 1/2 cup soy sauce
  • 1/2 cup teriyaki sauce
  • 1 (20 ounce) can pineapple chunks (drain half the juice out)
  • 1 teaspoon red pepper flakes (optional)


  1. Spray the crock pot with nonstick cooking spray and add chicken breasts.
  2. In a bowl combine the soy sauce, teriyaki sauce, and pineapple chunks (with half of the juice) and pour over the chicken.
  3. Sprinkle with red pepper flakes on top as desired.
  4. Cook on high for 4-5 hours.
  5. Shred chicken with two forks in the crock pot.
  6. Serve over rice.


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25 Responses to “Crock Pot Pineapple Chicken”

  1. Anonymous
    This is cooking in my crockpot now - i put yellow, orange and red peppers in it, a sweet onion and some water chestnuts in it... it smells so good and i'm looking forward to eating it later! Making some Jasmine rice with it -- my mouth is watering!
  2. Hi Jessica!

    I have never cooked it that long, so I am not sure if it would dry out too much. I think you could definitely do it for about 6 hours on low? If you tried to do it longer and it came out really dry, just shred the meat and put it back in the sauce before serving so it absorbs some of the liquid.
  3. I had assumed I could cook this on low so it's already in my crockpot. Now I'm reading your reviews and worried it will be in too long, but I will let you know. I will have the benefit of stirring it during the day though. I'm sure it will be great! My husband is super excited about this one...
    • Update: I cooked it on low for 8 hours and it turned out great. We poured the extra juices over our rice as well. I will say that it's a bit salty for my taste, but we like our teriyaki very sweet. I will be doing this again today; I will change it to 1/4 cup soy sauce and 1 cup teriyaki to serve my families preferences better. Thank you so so much for posting this.
  4. I was kinds nervous about this recipe for 2 reasons. First of all I have a very picky husband & I mean picky! Then some of the reviews weren't so good but I decided to try it anyway. That's the only way to find out & I'm glad I did!! We loved it,even mister picky pants! I think he liked it better than I did which was shocking!!! I think tomorrow we're going to drain the juice & try the chicken on a bun,I think it'll be good that way too! So glad I found this recipe!
  5. i think the reason why some people found this too salty is because they used the teriyaki marinade instead of the glaze. i made this mistake the first time and wow was it salty. i caught on from a different recipe that made it clear to use the glaze and not the marinade. so i tried this recipe once more with the glaze and it was delicious :)
  6. I make this ALL of the time but this is what I use (much easier with less ingredients but still absolutely delicious!): six frozen boneless chicken tenderloins, an entire bottle of Sweet Baby Ray's BBQ sauce (doesn't really matter the size), and an entire can of pineapple chunks (I pour all of the juice in there, not just half). I cook mine on high for 3 hours. Just a friendly tip! ;)

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