Description
This slow-cooker tropical pulled chicken is tender, juicy, and packed with island-inspired flavor from pineapple juice, garlic, lime, and soy sauce. It’s an easy, hands-off meal perfect for tacos, rice bowls, or sandwiches, bringing a sweet and savory twist to your weeknight dinner routine.
Ingredients
2 lbs boneless chicken thighs (or breasts)
1 cup pineapple juice
2 cloves garlic, minced
1 small onion, chopped
2 tbsp soy sauce
1 tbsp brown sugar (or honey)
Juice of 1 lime
Optional: ½ cup coconut milk
Optional: red bell pepper, mango chunks, crushed red pepper flakes
Fresh cilantro or green onions for garnish
Instructions
- Chop the onion and mince the garlic.
- Add chicken to the bottom of a slow cooker.
- Pour in pineapple juice, soy sauce, brown sugar, lime juice, garlic, and onion.
- Optional: Add coconut milk or other tropical add-ins.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until chicken is tender.
- Remove chicken and shred with a fork.
- Return shredded chicken to the sauce and simmer 10–15 minutes with the lid slightly ajar.
- Serve hot over rice, in tacos, or lettuce wraps.
Notes
Use chicken thighs for more flavor and tenderness.
Adjust sweetness and spice to taste.
Great for meal prep — freezes well for up to 3 months.
For Whole30 or Paleo, use coconut aminos and omit sweeteners.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tropical / American Fusion
Keywords: slow cooker tropical pulled chicken, pineapple chicken, shredded chicken, slow cooker meals, tropical chicken, meal prep, Hawaiian chicken