Sweet Chili Pineapple Chicken is an easy crock pot recipe that is a favorite at our house. My family loves it for the taste, I love it because it is a simple “throw and go” recipe for the crock pot.
The ingredients might sound a little odd (sweet chili sauce and vegetable), but don't be fooled. My kids describe the taste as, “sweet & sour chicken, but much, much better!”
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Ever feel like you've turned into a short order cook at dinner time?
My kids attend two different school and take part in five after school clubs and two different sports. I love their interests but can spend WAY too much time preparing quick meals to get work with all our different schedules. A
Add in my work schedule, my husband's job, and a German Shepherd that needs two walks daily and you have the makings of a CRAZY MOM who is sick of cooking.
(Or so I've heard…wink, wink!)
Crock Pot Meals for Busy Days
A slow cooker or crock pot can be a lifesaver when schedules are busy and no one has time to sit down to a family dinner. It keeps meals hot for several different dining times and allows me to quickly prepare our evening meal in the morning.
I affectionately refer to my favorite type of crock pot meals as throw and go recipes. These recipes require no complex chopping, pre-browning, or onion sauteing at 6 a.m. You simply add the ingredients to the slow cooker and then forget about it until dinner.
Crock pot meals that require little to no prep keep our family eating healthy and help us resit the call of the drive-thru window. A greasy burger seems much less tempting when a tasty crock pot full of Sweet Chili Pineapple Chicken is waiting to be eaten at home.
Sweet Chili Pineapple Chicken
This recipe uses frozen chicken and your favorite vegetables to make a healthy Asian inspired dinner.
All you need to do is layer chicken, sweet chili sauce and pineapple in your slow cooker. (This takes less than 5 minutes!) While the chicken cooks the sweet chili sauce and pineapple turn into a delicious sweet and sour sauce (with a little kick!).
Crock Pot Steamed Vegetables
When I get home from carpool duties I add our favorite vegetables to the crock pot and allow them to cook until they are tender crisp. The hot chicken and sauce help the slow cooker gently steam the vegetables without turning them to piles of mush.
I hate recipes that turn tender, delicious vegetables into piles of indistinguishable mush by adding them to the cooker at the same time as the raw meat. The broccoli, pepper and pea pods in this meal all cook quickly and can be steamed to perfection in just a few minutes.
The vegetable cooking time is the perfect opportunity to cook rice and set the table, then voila… a delicious and healthy family dinner is ready to serve!
Sweet Chili Sauce
Don't be intimidated if you've never used sweet chili sauce. It's not scary or fish flavored, I promise!
Sweet Chili Sauce is a classic Thai sauce; it is made with red chilies and is slightly sweet. Sweet chili sauce is often served as a dipping sauce for chicken skewers, spring rolls, and dim sum. My kids love the sauce (sometimes called duck sauce) with crispy tofu.
You can buy Sweet Chili Sauce in the Asian foods section of your local grocery store. My local market carries several Americanized versions including Panda Express Sweet Chili Sauce as well as more authentic versions such as Mae Ploy and Jufran brands.
I hope you try Sweet Chili Pineapple Chicken. Even my picky eater loves it and asks for seconds. Score one for mom!
Dinner Supplies
I love kitchenware and wanted to share some of my favorite items from this recipe with you.
- Crock Pot – My current slow cooker is a Crock-Pot 7-qt. Slow Cooker with a lovely chevron pattern.
- Rice Cooker – I use a small rice cooker to quickly prepare rice. It is a great appliance that make perfect rice and doesn't take up much cupboard space.
- Chopsticks – My stainless steel chopsticks are from Korea, you can buy them here. I love chopsticks that can safely go in the dishwasher! (Get my favorite Korean recipe.)
- Dishes – I purchase my blue and white dishes in Japan (get my favorite Japanese recipe). You can get beautiful Japanese dishes at World Market. (I am tempted to buy the cherry blossom pattern every time I visit the store.)
This easy and delicious crock pot recipe combines Thai chili rice with pineapple and chicken. It tastes a little like sweet & sour chicken, but healthier!
- 1 330 g bottle sweet chili sauce
- 1 8 oz can chunk or crushed pineapple in juice
- 4 -6 boneless skinless chicken breasts (frozen)
- 2 cups fresh red, yellow, or orange bell peppers (optional)
- 2 cups fresh pea pods (optional)
- 2 cups fresh broccoli florets (optional)
- 2 tbsp corn starch (optional)
- Place frozen chicken in slow cooker.
- Pour chili sauce and pineapple with juice over chicken
Cook on high for 4-6 hours or low for 7-9 hours.*
About 45 minutes before serving slice chicken into ¾ inch slices and stir the chicken back into the sauce.
*If you prefer a thicker sauce, combine 2 tbsp of cornstarch with 1/8 cup of cold water until there are no lumps and stir into sauce. It will thicken as the mixture continues to cook.- Place your choice of vegetables on top of the chicken mixture. Continue cooking in slow cooker on high until vegetables are tender crisp. (This is a good time to put your rice on to cook too.)
- Serve over rice.
*Each slow cooker tends to cook at a slightly different speed. Watch new recipes closely the first time to find out exactly how long they take to cook to your liking. You should adjust all crock pot recipes for your slow cooker.
More Easy Crock Pot Recipes
I love crock pot dinners with no prep. They are perfect for busy days and help keep healthy eating on track. Try these other EASY crock pot recipes that are sure to become family favorites:
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I’m making this tonight! My first BrenDid recipe … super excited to be a StacyDid. 🙂
I hope you enjoy! Let me know how it turns out.
This was delicious, one of the best meals I ever made in the crockpot
Thanks Doreen! I’m so glad you liked the recipe. You compliment made my night!
Trying this tonight
Does anyone know the calorie count?
It’s about 270-300 calories per serving depending on the brand of chili sauce you use and the number of vegetables/amount of chicken. The calorie count does not include the rice. Hope you enjoy!
I’m going to make this with fresh chicken breasts–do you know how long to cook it for? Thx–it looks delicious and I can’t wait to try it this week!
Danielle, using fresh chicken should cut the cooking time by about half. I would check the chicken at 4 hours. Please be aware that time varies between crock pots so be sure to check that it is done before serving.
Check after 4 hours on high or low?
On high check after 4 hours.
I got the wrong pineapples on accident..will the ones in syrup be ok?
Racheal, I’ve never made it with pineapples in syrup. I am guessing it would be too sweet.
How long do I leave it in the crockpot if the chicken is already thawed?
Danae, using fresh chicken should cut the cooking time by about half. I would check the chicken at 4 hours. Please be aware that time varies between crock pots so be sure to check that it is done before serving.
I am so excited! Just tossed ingredients in and set the timer on my crock pot. This was so incredibly easy and looks delicious!
Thanks Kristen. Hope you enjoy!
How long do your veggies cook in the crock pot? I don’t want them to get soggy. Thanks so much. Very excited to try this
Kristena, I leave the vegetables in from 20-40 minutes depending on how many I add. I prefer mine to be tender crisp.
Can I just put the veggies in with all of it or will they get too soggy
You can cook it all together but the vegetables will be quite mushy. I prefer to add them during the last 20-40 minutes of cooking so they stay tender crisp.
I bought regular chili sauce instead of sweet chili sauce. Will that ruin the meal? The pineapple
Chili sauce is quite different from sweet chili sauce so it will not work in this recipe. Sorry!
This WILL work, although I cannot compare my concoction to the original. Here is what I did:
I could not find sweet chili sauce so I bought a garlic chili sauce and a sweet and sour sauce. I placed the entire bottle (8 oz) of the sweet and sour sauce in a bowl and added a tablespoon of the Garlic chili sauce to it. I mixed and tasted, decided the spice wasn’t enough and added a second tablespoon. Tasted again, repeated as necessary to my taste. This works in a pinch and my husband and I both thought it was delicious!
Thanks for commenting, Carol. I’m glad you enjoyed the recipe!
Do you know the U.S. measurements for 330 g? I bought a bottle and its contents are 10.1 FL OZ (300mL). Not sure how to convert grams to cups.
330g = 11.6ounces (about 1.4 cups). I would use the whole bottle, it should work great. You don’t need to buy more for the extra 1.5 ounces, it’s less than a tablespoon which isn’t a huge deal in this recipe.
I have this in the slow cooker right now. I usually don’t care for fruit with meat, but it looked intriguing. I saw an earlier comment about using regular chili sauce, which is what I am using… on purpose. The hubs does not like Asian cuisine, so I thought it would keep the flavor idea without being so “Far East”. I also added siriacha because I like sweet + hot. Smells delicious!!
Let me know how it turns out!
Made this today.It is soo yummy! Way better then take out and healthier too! Win/win situation. Thank you for the recipe. Will definitely be making this again!
Thanks, Stephanie! So glad you enjoyed the recipe.
I’m making this for 10 people! How many servings does this recipe make?
Tereaa, it serves 4-6 adults. Hope you enjoy.
I’m trying this tonight for the first time…is it normal to have a lot of sauce in the crock pot? I followed everything with measurement of pineapple and sweet chili sauce but there is a lot of liquid which I’m sure comes from the chicken…I was going to use some corn starch to thicken it up…your pictures don’t appear to have any sauce included…did I do something wrong or is that normal? Thanks!
There is a lot of sauce depending on the chicken used. You can thicken the sauce with cornstarch or just serve it as is. Hope you enjoy!
I’m using frozen veggies. Should I put them in at the beginning, or still wait until the last 20-40 minutes?
I’m afraid they would get to mushy if left in the crockpot for the full cooking time. I would hear them in the microwave and then add them to the meat at the very end of the cooking time.
Okay, thank you so much.
Since I would be putting frozen chicken in the crock pot, is there a problem with the water that would come from when it thaws?
Nope, the broth cooks right into the sauce. If you want a thicker sauce you can use a little cornstarch to thicken it.
I made this for my husband and my mom tonight. Came out quite yummy! Definitely going to be a repeat meal! 🙂
Thanks, Alisha! I’m so glad everyone enjoyed the recipe.
Could I use Edmamame and asparagus in this recipe?
Edamame would be great, asparagus might be too overpowering.
We made this on a very busy day. I started it in the morning, then got the veggies ready so my kids could just put them in for the last 20 minutes. So easy, and the whole family loved it. Thank you for sharing!
Thanks Rita! I am so glad you enjoyed the recipe.
Hi. Trying to make this tonight, do you know the nutritional information?
I don’t have it right now, I’ll try to add it soon.
Is sweet chili sauce spicy at all? I have never tried it, but my kids will not tolerate anything remotely spicy, and I don’t want all that good looking food to go to waste!
It does have a little kick to it depending on the brand. I would try the sauce before making the whole dish. You ca usually get it at Thai o Chinese restaurants as a dipping sauce. That’s an easy way to try without buying a whole bottle.
I am planning on fixing this tomorrow with fresh chicken. I will cook on low but will be gone to work for 9 hours…my crockpot has a timer that once cooking is up it will switch over to warm. Will it be okay for it to cook on low for 8 hours and then I just add the veggies once I get home or will it be too done ??
You should be fine on low for 6 hours then warm since it will still cook a bit. I would add the vegetables when you get home and turn it back to low to get them nicely cooked.
Can u use fresh pineapple?
Yes, you’ll just have a bit less sauce.
This recipe looks terrific : tasty AND easy to make. I am a bit confused about the size of the pineapple can. I have a 340g can. Do you think it will work ? Thanks 🙂
Thank for the compliment, Helene! An 8 ounce can of pineapple is equal to about 227 grams. You can use your whole 340 g can and have a bit more pineapple or just add 3/4 of the can.
Can I use regular chili sauce. How many oz would I use
Chili sauce is quite different from sweet chili sauce so it will not work in this recipe. Sorry!
If I cook this for two people do I just half ingredients and time ? Or still the same time? I am new to slow cooking!
Audrey, I would reduce the cooking time by a bit, but not half. The meat still need enough time to fully cook. Be aware that most slow cooker manufacturers recommend filling the slow-cooker at least 1/2 full. So if you under filL the container you might have some problems. Hope this helps! Slow cooking is an art, not an exact science but you will love it!
Slow cooking is new to me so just learning times etc. And what ingredients work best. Have you git a gammon recipe? Thanks
Tough meats and hearty vegetables work well in the slow cooker. I love roasting a chicken in mine. Here are a few ham recipes I love: slow cooker honey glazed ham, slow cooker ham and white bean soup, slow cooked ham and beans.
You answered other people previously when they asked about using thawed chicken. You said to cut the cooking time to 4 hours on high, but it already has 4 hours as the lowest cooking time for frozen chicken. Wouldn’t that overcook it? Also, what do you recommend for cooking it on low with thawed chicken? Looking to make it tomorrow! Thank you!
I would check the chicken after 3-4 hours on high. Crock pot cooking time can vary greatly due to difference in crock pots. If yours cooks slowly it may need more time, if it cooks hot it may need less. I check frequently the first time I make a crock pot recipe and make sure the inside of the chicken is done, 165 degrees. Enjoy the recipe!
How do I adjust the timing for the low setting for thawed chicken? You stated to do 4 hours on high but the instructions already say 4-6 hours so in afraid that will overcook it. Thank you! Hoping to make it tomorrow!
I would check the chicken after 5-6 hours on low. The time can vary greatly due to heating difference in crock pots. If yours cooks slowly it may need more time, if it cooks hot it may need less. The key is to check frequently the first time you make a recipe and make sure the inside of the chicken is done, 165 degrees. Hope you enjoy the recipe!
I tried this last week and it was very good. We added water chestnuts at the very end for more crunch and some hot sauce too. Next time I might try using some boneless skinless thighs. Have you ever done that?
Sounds delicious! Yes, I have used chicken thighs, they work great.
I want to have this for 3 days instead of eating it all in one day. Would you recommend including all the veggies at once when I first cook it, or including portions each day I eat at so Veggies won’t get soggy?
You can do it either way. If you microwave to reheat the vegetables stay pretty crisp.
Have you ever cooked this in a pressure cooker?
I have not, but I need to try. If you do let me know how it turns out.
This was so good! Hands down the best thing I’ve ever made in the crockpot. My 2 1/2 year old said “Mmm this is good.” Thanks for sharing!
Thanks for the lovely compliment from you (and your 2 1/2 year old, what a cutie)!
I have a 7 ounce bottle of sweet chili sauce. Do you have any clue how close that is to a 330g bottle? Sorry but I can’t find an easy conversion online!!!
7 ounces is approximately 200g. Hope you enjoy the recipe!
This was amazing!! So simple to make and so much taste!! I used a mixed frozen veggie bag and it was perfect:)
Thanks Dani! I’m glad you enjoyed the recipe.
Do you drain the pinapple chunks?
Thanks
No, do not drain. Make sure to use pineapple that is packed in juice and use the entire can. Hope you enjoy!
Reccomendations if I don’t want to use a whole bottle of sweetened chili sauce? I would prefer to keep the sugar content a little lower. Thanks!
Monica, you could try adding some Sriracha or red pepper flakes to the pineapple juice, this is what give the sweet chili sauce the “heat”. Good luck!
I’m trying this recipe soon. Which pea pods – snow pea pods or sugar snap variety?
Mollie, I have used both fresh snow pea pods and fresh sugar snap peas. They both taste great!
Could this be cooked stovetop or in the oven?
Yes, just use a skillet. Brown the chicken, add the pineapple and chili sauce, heat over medium low heat until the chicken is cooked through stirring occasionally, add the vegetables and stir until they reach the desired tenderness.
Super sad that mine did not turn out very good. I must be a terrible cook since everyone else’s was a success. It was very dry and burned slightly. Guess I need a new crockpot.
I’m sorry it didn’t turn out for you, Ashley. Did you use the juice in the pineapple can? The recipe usually has a TON of sauce.
I tried this tonight and I don’t think it works as a slow cooker dish. Chicken was over cooked and it was sweet and so liquidy. No one ate it except me so the rest will be thrown away. I do think as a stir fry it’d be lovely
I’m sorry you were disappointed, Sarah. You do have to watch your slow cooker to make sure it doesn’t cook too long. If you like the sauce thicker you can use a bit of cornstarch and water to thicken it.
Love the flavor of this but it’s a bit too spicy for us. How can I reduce the spice? Decrease the sweet chili sauce and add more pineapple?
Katie, I would half the amount of sweet chili sauce. Hope you enjoy!
Anyone ever tried this using a porkloin instead of chicken?
I’ve never tried it with pork, let me know if you do! 😉
Can you use frozen veggies as well or just fresh? If they’re frozen what time should you put them in at?
Thanks!
If you want to use frozen vegetables I would heat them in the microwave then stir into the chicken immediately before serving. I’m afraid they would get too mushy in the slow cooker.
Would this recipe work with frozen vegetables by chance?
If you want to use frozen vegetables I would heat them in the microwave then stir into the chicken immediately before serving. They would get too mushy in the slow cooker.
Has anyone tried this in a pressure cooker or instant pot? I made it in my crockpot and loved it but am debating purchasing an instant pot and would love to be able to convert the recipe to one I could do after school! My crockpot cooked it faster than I would have liked due to my work hours…
Good idea, Ashliegh! I’ll try to make it in the IP and let you know!