Pineapple Bourbon Glazed Chicken Bites: Slow Cooker Step-by-step instructions

Before you start

Before starting, cut the chicken into uniform bite-sized cubes and measure the glaze and brown sugar. Have the canned pineapple ready to open. No need to preheat anything—the slow cooker does all the work.

If using a slow cooker liner, place it in the insert now. Set out the serving plates and warm the mashed potatoes just before serving. The entire prep takes about 10 minutes.

Instructions

Layer and Walk Away

1. 1Add the Chicken
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cook evenly and absorb the glaze later.
   Look for The chicken pieces should cover the bottom of the insert in a single layer.
   Tip Cut the chicken into uniform 1-inch cubes for even cooking.
2. 2Add the Pineapple
   Pour the undrained pineapple chunks and their juice directly over the chicken. The juice will help keep the chicken moist and create a flavorful cooking liquid.
   Look for The pineapple and juice should completely cover the chicken.
   Tip Do not drain the pineapple; the juice is essential for the sauce.
3. 3Add the Glaze and Sugar
   Pour the bourbon BBQ glaze over the pineapple and chicken, then sprinkle the dark brown sugar evenly on top. Do not stir; the layers will meld as they cook.
   Look for The top should look glossy with visible brown sugar granules.
   Tip Resist the urge to stir—layering keeps the sugar from clumping.

At the end of this phase, the slow cooker contains raw chicken, pineapple chunks with juice, a pour of bourbon BBQ glaze, and a sprinkle of brown sugar.

The ingredients are layered, not stirred. The sugar sits on top, and the aroma is sweet and smoky. Everything looks glossy and bright. No need to do anything but cover and turn on the heat.

Slow Cook to Tender

4. 4Cook on Low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The sauce will bubble and thicken as the chicken releases juices.
   Look for The sauce should be bubbling gently around the edges and the chicken should be opaque.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on low prevents the chicken from becoming tough.
5. 5Check the Temperature
   After 4 hours, check the internal temperature of the chicken with an instant-read thermometer. It must read at least 165°F (74°C) in the thickest piece.
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If not done, continue cooking in 15-minute increments.
6. 6Stir and Thicken the Sauce
   Gently stir the chicken and pineapple to coat everything in the glossy sauce. If the sauce seems thin, leave the slow cooker on low with the lid off for 10 to 15 minutes to reduce.
   Look for The sauce should coat the back of a spoon and look thick and shiny.
   Tip Leaving the lid off helps the sauce thicken without overcooking the chicken.

After 4 to 5 hours, the slow cooker is bubbling gently, and the sauce has turned a deep amber color. The chicken is opaque and tender, the pineapple has softened, and the liquid has thickened into a glaze. The smell is intoxicating—sweet, bourbon, and caramelized. The chicken should register 165°F (74°C) on a thermometer.

Plate and Serve

7. 7Serve Over Mashed Potatoes
   Spoon a generous portion of creamy garlic mashed potatoes onto each plate. Top with the glazed chicken bites and pineapple, letting the extra sauce pool around the potatoes.
   Look for The chicken and pineapple should be glistening with sauce over the potatoes.
   Tip Warm the mashed potatoes before serving for the best contrast.
8. 8Finish and Serve
   Serve immediately while hot. The chicken should be fork-tender and the sauce thick enough to cling to each piece. Enjoy the sweet, smoky, bourbon flavor in every bite.
   Look for Each bite should be coated in a thick, glossy lacquer.
   Tip Garnish with chopped scallions or parsley if desired, though the video shows it plain.

The finished dish is glossy and thick, with each chicken piece coated in a sticky lacquer. The pineapple is caramelized and golden. Plated over creamy mashed potatoes, it looks like a restaurant-quality meal.

The sauce pools beautifully, and a spoonful lifts up steaming, glistening bites. The first taste is sweet, smoky, and deeply satisfying.

Common mistakes

A common mistake is stirring the ingredients before cooking, which can cause the sugar to clump and the glaze to separate. Another is cooking on high, which can make the chicken tough and dry.

Avoid opening the lid frequently, as that releases heat and extends cooking time. Also, do not drain the pineapple—the juice is key to the sauce. Finally, make sure the chicken is fully submerged in the liquid so it cooks evenly.

How to tell it’s done

The dish is done when the chicken is fork-tender and has reached an internal temperature of 165°F (74°C) in the thickest piece. The sauce should be thick enough to coat the back of a spoon, and the pineapple should look slightly caramelized at the edges. If the sauce is thin, leave the lid off for 10 to 15 minutes to reduce.

• Poultry: 165°F (74°C) in the thickest part