This Slow Cooker Macadamia Pineapple Chicken is a tropical twist on a classic chicken dish, combining juicy pineapple, crunchy macadamia nuts, and a sweet and savory sauce made with honey, soy sauce, and garlic. The chicken slowly cooks in this flavorful mixture, making it tender and full of delicious flavors. It’s an easy and satisfying meal that brings the taste of the tropics to your dinner table.
Ingredients for Slow Cooker Macadamia Pineapple Chicken
- 6 boneless, skinless chicken breasts
- 1 can (20 ounces) pineapple chunks, drained
- ½ cup pineapple juice (from the can of pineapple chunks)
- ¼ cup soy sauce
- ¼ cup honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup macadamia nuts, roughly chopped
- Salt and pepper, to taste
- Chopped cilantro for garnish (optional)
Instructions for Slow Cooker Macadamia Pineapple Chicken
1. Prepare the Chicken
- Season the chicken breasts with salt and pepper on both sides. Place them in the bottom of the slow cooker.
2. Make the Sauce
- In a small mixing bowl, whisk together the pineapple juice, soy sauce, honey, minced garlic, and minced ginger. Stir until well combined.
3. Add Pineapple and Sauce
- Pour the pineapple chunks over the chicken breasts in the slow cooker.
- Pour the sauce mixture over the chicken and pineapple, ensuring the chicken is evenly coated.
4. Slow Cook the Chicken
- Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, or until the chicken is tender and cooked through (internal temperature should reach 165°F (75°C)).
5. Add Macadamia Nuts
- About 30 minutes before the cooking time is up, sprinkle the roughly chopped macadamia nuts over the chicken. This will give the dish a nice crunch and extra flavor.
6. Garnish and Serve
- Once the chicken is fully cooked, garnish with chopped cilantro if desired.
- Serve the chicken hot, along with the pineapple chunks and sauce, over a bed of rice or with steamed vegetables for a complete meal.
Cook’s Notes and Tips
- Chicken Substitutes: You can use chicken thighs instead of chicken breasts if you prefer darker meat. Adjust the cooking time if necessary, as thighs may cook faster than breasts.
- Macadamia Nuts: For extra crunch, lightly toast the macadamia nuts in a dry skillet before adding them to the slow cooker.
- Sweetness Adjustment: You can adjust the sweetness by increasing or decreasing the amount of honey, depending on your taste preference.
Variations for Slow Cooker Macadamia Pineapple Chicken
1. Spicy Pineapple Chicken
- Add ½ teaspoon of red pepper flakes or sriracha to the sauce for a spicy kick that balances with the sweetness of the pineapple.
2. Teriyaki Pineapple Chicken
- Substitute the soy sauce and honey with teriyaki sauce for a more traditional teriyaki flavor. You can still add the ginger and garlic for depth of flavor.
3. Hawaiian BBQ Chicken
- Add ¼ cup of BBQ sauce to the pineapple sauce mixture to give the dish a smoky, tangy twist, reminiscent of Hawaiian BBQ flavors.
Frequently Asked Questions (FAQs)
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple chunks instead of canned pineapple. Just make sure to have some extra pineapple juice on hand to use for the sauce.
2. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on the stovetop with a little extra sauce to keep it moist.
3. Can I freeze this dish?
Yes, you can freeze the cooked chicken and pineapple in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
A Tropical and Flavorful Chicken Dish
This Slow Cooker Macadamia Pineapple Chicken is a perfect blend of savory, sweet, and crunchy, offering a taste of the tropics in every bite. With tender chicken, juicy pineapple, and crunchy macadamia nuts, this easy slow-cooker dish is great for family dinners, gatherings, or meal prep. Pair it with rice or your favorite side, and enjoy a delicious, stress-free meal!
