This easy Slow Cooker Pineapple Sweet and Sour Chicken is a quick, flavorful meal perfect for busy days. Tender chicken, crisp veggies, and tangy-sweet sauce come together effortlessly. It’s flexible and budget-friendly with simple pantry ingredients like ketchup and canned pineapple. Serve over fluffy rice for a comforting dish everyone will love.

Recipe Ingredients

• ½ cup (110 g) light brown sugar
• ¼ cup (60 ml) Chinese rice wine vinegar
• ¼ cup (60 ml) ketchup
• 1 tsp grated fresh ginger (or ½ tsp ground ginger)
• ½ cup (120 ml) chicken stock
• ½ cup (120 ml) pineapple juice (from canned pineapple below)
• 1½ lbs (681 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) cubes
• Salt and pepper, to taste
• 2 cups (370 g) uncooked Basmati rice
• 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water
• 1 red bell pepper, chopped
• ½ lb (227 g) snow peas
• 3 green onions, cut into 1-inch (2.5-cm) pieces
• 1 cup (240 ml) canned pineapple chunks (reserve juice)

How To Make Slow Cooker Pineapple Sweet And Sour Chicken

1. Prepare the sauce: Stir the brown sugar, rice vinegar, ketchup, grated ginger, chicken stock, and pineapple juice together in a medium bowl.
2. Add the chicken to the slow cooker: Place the chicken cubes into a 6-quart (6-L) slow cooker. Season with salt and pepper, then pour the sauce mixture over the chicken. Cover and cook on high for 4 hours or low for 8 hours.
3. Prepare the rice: Cook the Basmati rice according to the package instructions while the chicken is cooking.
4. Add vegetables and cornstarch mix: If cooking on low, switch the slow cooker to high. Stir the cornstarch-water mixture into the slow cooker, then add the red bell pepper, snow peas, green onions, and pineapple chunks. Cover and cook for 20 minutes, allowing the vegetables to retain a slight crunch.
5. Serve: Spoon the chicken, vegetables, and sauce over the cooked rice and serve immediately.

Recipe Tips

• Use chicken thighs for extra tenderness: Chicken thighs stay moist and juicy during slow cooking, making them ideal for this recipe. Avoid using chicken breast as it can dry out.
• Don’t skip the cornstarch mixture: This thickens the sauce perfectly. Stir it well before adding to avoid lumps in the sauce.
• Add vegetables at the end: Bell peppers, snow peas, and green onions should be added in the last 20 minutes to keep them crunchy and fresh.
• Use fresh ginger for more flavor: Grated fresh ginger adds a brighter and spicier kick compared to ground ginger.
• Reserve the pineapple juice: Make sure to save the juice from the canned pineapple for the sauce—it gives the dish its signature sweetness and balance.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Pineapple Short Ribs With Brown Gravy
• Slow Cooker Perfect Mid-week Beef Stew
• Slow Cooker Oxtail With A Guinness & Mustard Gravy

Slow Cooker Pineapple Sweet And Sour Chicken

Recipe by Shili MohamedCourse: DinnerCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

8

hours 

20

minutes

Calories

400

kcal

This easy Slow Cooker Pineapple Sweet and Sour Chicken is a quick, flavorful meal perfect for busy days. Tender chicken, crisp veggies, and tangy-sweet sauce come together effortlessly. It’s flexible and budget-friendly with simple pantry ingredients like ketchup and canned pineapple. Serve over fluffy rice for a comforting dish everyone will love.

Ingredients

• ½ cup (110 g) light brown sugar

• ¼ cup (60 ml) Chinese rice wine vinegar

• ¼ cup (60 ml) ketchup

• 1 tsp grated fresh ginger (or ½ tsp ground ginger)

• ½ cup (120 ml) chicken stock

• ½ cup (120 ml) pineapple juice (from canned pineapple below)

• 1½ lbs (681 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) cubes

• Salt and pepper, to taste

• 2 cups (370 g) uncooked Basmati rice

• 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water

• 1 red bell pepper, chopped

• ½ lb (227 g) snow peas

• 3 green onions, cut into 1-inch (2.5-cm) pieces

• 1 cup (240 ml) canned pineapple chunks (reserve juice)

Directions

• Prepare the sauce: Stir the brown sugar, rice vinegar, ketchup, grated ginger, chicken stock, and pineapple juice together in a medium bowl.
• Add the chicken to the slow cooker: Place the chicken cubes into a 6-quart (6-L) slow cooker. Season with salt and pepper, then pour the sauce mixture over the chicken. Cover and cook on high for 4 hours or low for 8 hours.
• Prepare the rice: Cook the Basmati rice according to the package instructions while the chicken is cooking.
• Add vegetables and cornstarch mix: If cooking on low, switch the slow cooker to high. Stir the cornstarch-water mixture into the slow cooker, then add the red bell pepper, snow peas, green onions, and pineapple chunks. Cover and cook for 20 minutes, allowing the vegetables to retain a slight crunch.
• Serve: Spoon the chicken, vegetables, and sauce over the cooked rice and serve immediately.