Ever since I received some homemade pineapple jam from a friend last year, I've become obsessed with finding ways to include pineapple in my life. I think sometimes I should live in Hawaii instead of the frozen midwest with as much pineapple and coconut I consume. I don't think we'll be moving any time soon though.
I love everything about pineapple. It has this sweet yet tart thing going on that pairs so well with chicken, pork, shrimp and practically everything else in my kitchen.
And the kids like it.
Seriously. That's like hitting getting the gold star in mommy-hood when both the parents and the kids can agree on what's for dinner. If it has pineapple we are golden.
Even better than the pineapple is the fact that this dish uses the slow cooker. I love my slow cooker! I use it almost exclusively during the hot summer months instead of heating up the kitchen with the stove and oven. Plus it frees up time to play outdoors since we only have summer for like 3 days.
If you don't have an awesome friend to make you pineapple jam and you can't find it in the store you can always substitute apricot, mango, orange, or anything else that has that sweet-tart thing happening.
Slow Cooker Hawaiian Sticky Chicken
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 can (20 oz.) pineapple tidbits including juice in can
3 cloves garlic
1 teaspoon salt
1/2 cup pineapple jam
1/4 cup soy sauce
1/4 cup hoisin
1-2 teaspoons sriracha (depending on how much spice you want)
1 tablespoon cornstarch
hot cooked rice
4 chopped scallions for garnish
black sesame seeds for garnish
Place the chicken breasts, chicken broth, pineapple and it's juice, garlic cloves and salt in your slow cooker (I used a 6qt slow cooker) and set on high.
Cook for 3-4 hours (or until chicken is cooked through) then remove the chicken to a cutting board.
Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth and put it back into the slow cooker. Scoop out as much of the pineapple as you would like and return it to the slow cooker as well.
Add the pineapple jam, soy sauce, hoisin, sriracha, and cornstarch to the broth and whisk to combine.
Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour.
Serve over hot, cooked rice, and garnish with chopped scallions and sesame seeds.
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Welcome to Homemade Wonders!
Hi! I'm Stephani. I'm all about making delicious, family friendly meals, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, eating snickerdoodles and most of all enjoying life and all it's wonders.
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