Description
This Sweet and Sour Chicken with Pineapple features tender chicken thighs, colorful bell peppers, and sweet pineapple, all cooked in a tangy sauce. It’s a simple crockpot recipe that delivers comforting flavors, making it an ideal choice for a weeknight dinner. Serve it over rice or quinoa for a complete meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup sweet and sour sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger (or 1 teaspoon ground ginger)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Cooked rice or quinoa, for serving
- Chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Trim off any visible fat from the chicken thighs.
- Cut the chicken into bite-sized pieces.
- In a medium bowl, combine the sweet and sour sauce, soy sauce, and brown sugar. Stir until the sugar is dissolved.
- Add the minced garlic and ginger to the sauce mixture. If using ground ginger, sprinkle it in and mix well.
- Taste the sauce and adjust sweetness or saltiness as desired.
- Place the chicken pieces at the bottom of the crockpot.
- Add the pineapple chunks on top of the chicken.
- Sprinkle the sliced red and green bell peppers and onion over the chicken and pineapple.
- Pour the sauce mixture over everything, ensuring all ingredients are well coated.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Halfway through, gently stir to ensure even cooking and redistribute the sauce.
- Check the chicken for doneness; it should be tender and easily shred with a fork. If not, cook for an additional 30 minutes.
- In a small bowl, mix the cornstarch and water until smooth.
- Once the chicken is cooked, remove the lid and stir in the cornstarch mixture.
- Let it cook for an additional 10-15 minutes until the sauce thickens.
- Serve the sweet and sour chicken over cooked rice or quinoa.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
- For a spicier kick, consider adding red pepper flakes or a dash of hot sauce to the sauce mixture.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes