Slow Cooker Pineapple Sweet and Sour Chicken Recipe

Equipment

• 3–4 quart slow cooker (crockpot)
• Small saucepan for the sauce
• Skillet for sautéing the peppers
• Cutting board and chef’s knife

Ingredients

• 1 1/2 pounds chicken breast, cut into 1-inch cubes
• 1 1/2 cups fresh pineapple chunks (canned with juice can be used as a convenient substitute)
• 5 small mini sweet peppers, halved or sliced (or about 1 cup diced regular bell peppers)

Sweet and sour sauce

• 1/3 cup ketchup
• 1/3 cup brown sugar
• 3 tablespoons apple cider vinegar (adjust to taste for tanginess)
• 1/4 cup pineapple juice
• 3 tablespoons soy sauce
• 1/4 teaspoon ground ginger
• 1 teaspoon garlic powder
• 2 tablespoons corn starch (mixed with 2–3 tablespoons water to form a slurry)

Optional toppings

• Sesame seeds
• Thinly sliced green onions (spring onions)

Instructions

1. Make the sauce: In a small saucepan, whisk together ketchup, brown sugar, apple cider vinegar, pineapple juice, soy sauce, ground ginger and garlic powder. Mix 2 tablespoons (or 2–3 tablespoons) of water with the corn starch to make a smooth slurry.
2. Bring the saucepan to a gentle boil over medium heat, then whisk in the corn starch slurry. Continue to cook and stir for a few minutes until the sauce thickens and becomes glossy. Remove from heat and set aside.
3. Cook the chicken: Place the cubed chicken breast in a 2.5–4 quart slow cooker and pour the warm sweet and sour sauce over the chicken. Cover and cook on low for 2–3 hours, or until the chicken reaches 165°F (74°C). Cubed chicken cooks faster than whole breasts—check for doneness early to avoid overcooking.
4. Sauté the peppers: While the chicken finishes, heat a skillet with a little oil and sauté the mini sweet peppers just until they begin to soften and develop color. This preserves their sweetness and keeps their flavor distinct from the sauce.
5. When the chicken is fully cooked, add the sautéed peppers and the fresh pineapple chunks to the slow cooker. Stir gently to combine and heat through for a few minutes.
6. Serve the sweet and sour chicken over steamed rice. Garnish with sesame seeds and sliced green onions if desired.

Notes & Tips

Cooking the sauce and corn starch before adding it to the slow cooker is essential. Slow cookers typically don’t reach a vigorous boil, so if you add uncooked slurry the sauce can end up gritty or grainy. Cook the sauce until smooth and glossy, then add it to the chicken.

Adjust the apple cider vinegar to control tanginess: use less for a sweeter sauce, or add a little more if you prefer a sharper contrast. If you like a stronger pepper presence in the finished dish, you can add the peppers to the slow cooker in the last hour of cooking instead of sautéing them separately.

Substitutions

• Use canned pineapple chunks (with juice) if fresh pineapple is not available.
• Swap mini sweet peppers for 1 cup diced regular bell peppers. Red or yellow peppers will add more sweetness than green.
• Thinly sliced white or yellow onions can be sautéed with the peppers for extra sweetness and texture.

Final step

Combine the cooked chicken, pineapple and sautéed peppers, give everything a final stir, and serve immediately over rice. Leftovers keep well in the refrigerator for a couple of days and reheat nicely in a skillet or microwave.

If you try this recipe, please leave feedback so others can benefit from your experience.

Keywords: sweet and sour chicken, slow cooker, pineapple, crockpot recipe

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