Pineapple Honey Soy Chicken Thighs: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For a thicker glaze, remove the chicken and pineapple from the slow cooker with a slotted spoon, then transfer the sauce to a small saucepan.

Simmer over medium heat for 5-10 minutes until it reduces and thickens. Pour the reduced sauce back over the chicken before serving.

To add a little heat, stir in a pinch of red pepper flakes or a drizzle of sriracha before cooking. You can also garnish with sliced green onions and sesame seeds just before serving for extra color and crunch.

Variations

• Spicy Pineapple Chicken: Add 1-2 tablespoons of sriracha or a pinch of red pepper flakes along with the other ingredients for a spicy kick. The heat balances the sweetness beautifully.
• Garlic-Soy Pineapple Chicken: Stir in 3-4 minced garlic cloves with the sauce ingredients. Garlic adds a savory depth that complements the pineapple and soy.
• Pineapple Chicken Tacos: Shred the cooked chicken and serve it in warm tortillas with pineapple salsa, shredded cabbage, and a drizzle of the glaze. A fun twist for taco night.
• Hawaiian Chicken Bowls: Serve the chicken and pineapple over rice with diced avocado, edamame, and a sprinkle of sesame seeds. The combination of flavors and textures is delicious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until warmed through, or microwave in 30-second bursts, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; you can thin it with a splash of water or chicken broth when reheating.

This dish is perfect for meal prep. Assemble everything in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cook time if the insert is cold.

Serving ideas

Serve the chicken and pineapple over steamed basmati rice to soak up the delicious sauce.

The rice balances the sweetness and adds a neutral base for the bold flavors. A side of steamed broccoli or green beans would round out the meal nicely.

This dish also works well in tacos or lettuce wraps. Shred the chicken and pile it into warm tortillas with a spoonful of the glaze and some fresh cilantro.

The sweet and savory combination is surprisingly versatile.

Frequently asked questions

Recipe card

Pineapple Honey Soy Chicken Thighs: 5-Ingredient Crockpot Dinner

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 20 oz pineapple chunks in juice
• 1/4 cup honey
• 1/4 cup soy sauce

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Pour the pineapple chunks with their juice over the chicken. Drizzle the honey and soy sauce evenly over the top. Do not stir.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). The sauce will reduce and thicken into a sticky glaze.
3. Using a slotted spoon, transfer the chicken and pineapple to a serving plate or a bed of steamed rice. Spoon the remaining glaze over the top. Serve hot.

Contains: gluten, soy

Estimated nutrition per serving

Calories

410

Protein

38 g

Carbohydrates

35 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.