Slow Cooker Polynesian Chicken

April 5, 2020

We don't often have fresh pineapple in our house, but whenever we do I make sure to set aside time to make this dish. Canned pineapple would work too, but I think fresh gives it a better flavor. This dish brings me back to a Hawaiian luau every time I take a bite. All that's missing are the Mai Tais, but feel free to make those too. 






1-3 lbs Boneless Skinless Chicken Breast halves

(it depends on how much you want to make)

2 tbsp Canola Oil

1/4 cup Butter, melted

1/2 cup Orange Juice, freshly squeezed is more flavorful

2 tsp Soy Sauce

1/2 cup Honey

2 tbsp Mustard, dijon or any kind

1 cup Brown Sugar, packed

2 cups Pineapple, diced with juice (separated into two 1 cup portions)



In a large skillet, add OIL and brown the CHICKEN on both sides. Put chicken in the slow cooker on HIGH. 


To make the sauce, melt the BUTTER in a sauce pan and add the rest of the liquids: ORANGE JUICE, SOY SAUCE, HONEY & MUSTARD. Whisk these all together until they're well blended. Add in the rest: BROWN SUGAR & only 1 cup of the PINEAPPLE. Heat on medium until everything is heated through, but don't let it come to a boil. Pour this sauce over the chicken in the slow cooker.


Cover and cook on HIGH for 3-4 hours, depending on how much chicken you used. If you used 3 lbs chicken it should cook closer to 4 hours. I usually make this with 1 lb chicken and cook it for 2.5 hours. Just check the chicken in the thickest part before taking it out to make sure it's done. 







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