South Pacific Island Chicken from a Crock Pot
Transport your taste buds to a tropical paradise with this South Pacific Island Chicken made effortlessly in a crock pot. Juicy, tender chicken breasts are slow-cooked to perfection in a luscious, flavor-packed sauce featuring sweet pineapple chunks, creamy coconut milk, soy sauce, and a touch of brown sugar for balance. Aromatic ginger, garlic, and vibrant slices of red bell pepper and onion add depth and brightness to this island-inspired dish. Finished with a tangy squeeze of lime juice and served over fluffy rice, this recipe is both comforting and exotic. It's an ideal easy dinner for busy weeknights that delivers a taste of the tropics without leaving your kitchen. Pair it with fresh cilantro for the ultimate finishing touch. Perfect for those seeking crock pot chicken recipes, tropical dinners, and flavorful meal ideas!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 can (15 oz) pineapple chunks (with juice)
- 1 cup coconut milk
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic cloves (minced)
- 1 large red bell pepper (sliced)
- 1 medium onion (sliced)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole lime (juiced)
- 2 tablespoons fresh cilantro (chopped, optional)
- 4 cups cooked rice (for serving, optional)
Instructions
Place the chicken breasts in the crock pot and season with salt and black pepper on both sides.
In a medium bowl, combine the pineapple chunks and their juice, coconut milk, soy sauce, brown sugar, grated ginger, and minced garlic. Stir well to mix.
Pour the mixture over the chicken in the crock pot, ensuring the chicken is fully covered by the liquid.
Add the sliced red bell pepper and onion on top of the chicken and sauce.
Cover the crock pot with the lid and cook on low heat for 4-5 hours, or until the chicken is tender and cooked through (internal temperature reaches 165°F/74°C).
Once the chicken is cooked, carefully remove it from the crock pot and set it aside on a plate.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this mixture into the sauce in the crock pot to thicken it. Turn the crock pot to high and cook for an additional 10-15 minutes, stirring occasionally, until the sauce has thickened.
Return the chicken to the crock pot to coat it in the thickened sauce. Squeeze the lime juice over the top for a fresh, tangy kick.
Serve the South Pacific Island Chicken over cooked rice and garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 26.7 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
