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Pineapple Chicken Rice Bowl with Pineapple Salsa in a white ceramic bowl on a marble countertop with turquoise and white checkered napkin

Slow Cooker Pineapple Chicken Rice Bowls with Pineapple Salsa

  • Author: Glenda Embree
  • Total Time: 2 hours 50 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free


Units Scale

For the Chicken:

  • 2 cups pineapple juice
  • 1/2 cup tamari sauce
  • 1/2 cup honey
  • 1/3 cup apple cider vinegar
  • 1/2 Poblano pepper, minced
  • 1/4 cup butter
  • 1 Tablespoon fresh garlic, minced
  • 2 teaspoons fresh ginger, grated (or scant 1/4 teaspoon ground ginger)
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • optional, 1-2 teaspoons Asian chili garlic sauce
  • 46 boneless skinless chicken breasts ( 45 pounds)

To Thicken Sauce:

  • 5 Tablespoons cornstarch
  • 5 Tablespoons water



  1. Grate the ginger and mince the garlic.
  2. Add all the sauce ingredients (except corn starch and water) to the slow cooker.
  3. Submerge the chicken breasts into the sauce.
  4. Cook on low for 2 1/2 hours or until the internal temperature of the chicken is 160° in the thickest part.
  5. While chicken is cooking, make the pineapple salsa.  Refrigerate until serving time. (Recipe in Notes, below.)
  6. Remove chicken to a plate to rest.
  7. Whisk cornstarch and cold water until the cornstarch is completely dissolved.  Add the cornstarch slurry to the sauce in the slow cooker.
  8. Turn the slow cooker to high and allow to cook for 5 or 10 minutes while the chicken rests and you making the quick cook rice.
  9. Make the rice.  Cook according to pkg. instructions.  I use the reserved pineapple juice and water to cook my rice.  I use 4 cups of liquid and 4 cups of quick cooking brown rice.
  10. Assemble the Slow Cooker Pineapple Chicken Rice Bowls and serve.


Pineapple Salsa Recipe

  • 2 (20 oz.) cans pineapple tidbits, drained (juice reserved)
  • 1 English cucumber or 3 mini cucumbers, diced small
  • 1 large red bell pepper, diced small
  • 1 small red onion, minced
  • 1/2 Poblano pepper, minced
  • 2 Tablespoons fresh parsley
  • 1 Tablespoon minced garlic
  • 3 limes, juice and zest (1/4 to 1/3 cup of juice)
  • Salt and pepper, to taste
  1. Combine the pineapple, cucumber, bell pepper, parsley, red onion, minced poblano, garlic, lime zest and juice in a mixing bowl.
  2. Taste and add salt and pepper, if desired.
  3. Cover and refrigerate until ready to use.

Use the reserved juice to cook the rice for rice bowls or freeze to use in recipes, later.

  • Prep Time: 20 min
  • Cook Time: 2 hours 30 min
  • Category: Chicken, Main Dish
  • Method: slow cooker
  • Cuisine: American