Slow Cooker Pineapple Chicken Loin with Sweet Chili Lime Glaze
A must-try recipe! Sweet, tangy, savory, and absolutely bursting with flavor.
🕒 Prep Time: 15 minutes
🕖 Cook Time: 6 hours (on LOW)
🍽️ Total Time: 6 hours 15 minutes
👨👩👧👦 Servings: 6
✅ Ingredients
Chicken & Pineapple Sauce:
2–3 lbs boneless, skinless chicken breast or chicken loin, trimmed
2 tbsp vegetable oil
Salt, to taste
Black pepper, to taste
8 cloves garlic, minced
¼ cup soy sauce
½ cup brown sugar
1 can (23.5 oz) pineapple chunks (with juice)
1 tbsp grated fresh ginger
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
Green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Sweet Chili Lime Glaze:
¼ cup sweet chili sauce
1 tbsp lime juice (fresh preferred)
1 tsp soy sauce
1 tsp honey
Pinch of red pepper flakes (optional, for heat)
👨🍳 Instructions
STEP 1: Sear the Chicken
Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Sear chicken for 2–3 minutes per side, until golden. Transfer to your slow cooker.
STEP 2: Build the Sauce
In a bowl, mix soy sauce, brown sugar, garlic, ginger, and the entire can of pineapple chunks with juice. Pour over chicken in the slow cooker.
STEP 3: Slow Cook
Cover and cook:
LOW for 6–7 hours, or
HIGH for 3–4 hours,
until the chicken is fork-tender and cooked through.
STEP 4: Thicken the Sauce
Remove chicken and set aside. In a small bowl, whisk cornstarch with water. Stir slurry into slow cooker sauce. Turn heat to HIGH and cook uncovered for 10–15 minutes, or until sauce thickens.
STEP 5: Make the Glaze
In a small saucepan over low heat, combine sweet chili sauce, lime juice, soy sauce, honey, and red pepper flakes. Simmer for 2–3 minutes, then remove from heat.
STEP 6: Serve
Slice or shred the chicken.
Drizzle with thickened pineapple sauce and brush with sweet chili lime glaze.
Garnish with green onions and optional sesame seeds.
Serve over steamed rice, coconut rice, or cauliflower rice for a low-carb option.
💡 Pro Tips:
Prefer a spicier kick? Add a spoonful of sriracha to the glaze.
Want extra tang? Squeeze more fresh lime juice just before serving.
This dish reheats beautifully and makes excellent leftovers.