Crock Pot Pineapple Chicken

Putting pineapple in my food isn’t something I’m a huge fan of. Zach loved ham and pineapple pizza. I think it sounds disgusting. I don’t really like sweet when I’m eating something traditionally savory.

But I decided to give this pineapple chicken a try anyway. I’ll be honest here: it was “meh.” Not because it wasn’t flavorful or anything, but because, like I said, I don’t like sweet unless I’m eating dessert. Zach, on the other hand, loved it. So if you or someone in  your household generally like this sort of thing, then definitely give it a try.

Crock Pot Pineapple Chicken

• 1 lb chicken breasts
• 1/2 cup sugar
• 1/4 cup white wine vinegar
• 3 tbsps garlic powder
• 2 tsps onion powder
• 2 tbsps soy sauce
• 1 can pineapple chunks (including juice)
• rice (enough for serving)

Step 01: Combine all ingredients into the crock pot. Cook on low for 5-7 hours.

Step 02: An hour before serving, start cooking the rice. Shred the chicken (this can be done within the crock pot). Serve the chicken over the rice.

Enjoy!

Even though I wasn’t the biggest fan of this it is definitely something I would consider making again. Just…with some changes. Like removing the sugar. This dish does not need to be that sweet. But you can try it as is and see how you like it.

Freezer Friendly Tips

• Use a gallon bag to freeze this.
• Can remain in the freezer for 6-12 months.

Budget Friendly Tips

• If you don’t have white wine vinegar or you don’t see yourself using it in the future, then just use regular white vinegar.
• Since it’s being cooked in a crock pot, chicken thighs will work just as well as breasts if you want something boneless. Since you’re shredding it, it doesn’t need to be boneless (which means drumsticks and split breasts also work). Just be sure to remove the chicken from the crock pot when you shred, so you don’t accidentally leave a bone in the food.

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