Crock-Pot Pineapple Chicken

Sweet, tangy chicken and pineapple…This chicken dish definitely creates a delicious, make-ahead dinner. And the pineapple makes the chicken so tender and flavorful. I like to serve it over cauliflower rice but you can serve it over brown rice or even steamed veggies. Each serving has 192 calories and 4 grams of fatAlthough this recipe makes 6 servings, it’s so low in calories, fat, and SmartPoints, you can easily double the serving size if desired.
Crock-Pot Pineapple Chicken

Helpful Tips About this Recipe

Makes 6 servings. Each serving, 1 chicken thigh, pineapple and sauce.

Serving Tip
Serve over my recipe for cauliflower rice. Click here for the recipe, FANTASTICALLY HEALTHY, CAULIFLOWER RICE (PALEO AND GLUTEN-FREE)

WW Freestyle SmartPoints
WW SmartPoints
WW Plus 5
SKINNY FACTS: for 1 serving
192 calories, 4g fat, 1g sat. fat, 85mg chol, 21g prot, 21g carbs, 1g fiber, 398mg sod, 11g sugar
FACTS: for Freestyle SmartPoints
149 calories, 1g sat. fat, 5g sugar, 20g protein


Crock-Pot Pineapple Chicken

Crock-Pot Pineapple Chicken

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 192 kcal


  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 (6 oz.) can unsweetened pineapple juice (¾ cup)
  • 2 tablespoons brown sugar or honey
  • tablespoons reduced-sodium soy sauce
  • 1 teaspoon garlic, minced
  • 6 chicken thighs (24 ounces) boneless, skinless
  • 1 (8 oz.) can unsweetened pineapple chunks, undrained

Ingredients to Thicken Sauce:

  • 2 tablespoons water
  • 1 tablespoon cornstarch


  • In a medium bowl (microwave safe) cook onions and peppers in microwave for 2 minutes, to soften.
  • To the bowl of cooked onions and peppers, stir in pineapple juice, brown sugar or honey, soy sauce and garlic. Mix well.
  • Place chicken thighs into crock-pot. Stir in pineapple juice/veggie mixture. Top with pineapple chunks with juice. Cover and cook on low heat for about 4 hours or high heat 1-½ -2 hours. You can baste during cooking time, if desired. Cook time varies depending on your crock-pot.
  • Once chicken is cooked: In a small bowl, whisk together 2 tablespoons water and cornstarch, to dissolve. In the crock-pot, stir dissolved cornstarch into sauce of cooked chicken. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened a bit. Or, remove sauce from crock-pot and add to a small pot. Stir in dissolved cornstarch. Simmer until a little thickened. Stir often. Add sauce back to chicken.


Serving: 1servingCalories: 192kcalCarbohydrates: 21gProtein: 21gFat: 4gSaturated Fat: 1gCholesterol: 85mgSodium: 398mgFiber: 1gSugar: 11gBlue Smart Points: 3Green Smart Points: 4Plus Points: 5
Tried this recipe?Let me know how it was!


  1. This looks and sounds amazing! I would like to try it and was wondering if Chicken breast would work just a well. that is what I have on hand.
    I always enjoy your recipes and pass them along to others.
    Helen Scorsone

  2. Thanks so much Helen. You are so sweet to share my recipes. Ye you can use chicken breasts instead of thighs. The cook time should be about 30-40 minutes less on low heat and about 15-20 minutes less on high heat.
    My best wishes,

  3. Nancy, there is a blue print button at the top of each recipe, just under the name of the recipe.
    I hope you enjoy this recipe!
    All the best,

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