This effortless slow cooker recipe combines tender, juicy chicken tenderloins with a rich, savory-sweet glaze infused with bright tropical pineapple, savory soy sauce, garlic, and ginger. Served over a bed of fluffy steamed jasmine rice or alongside crisp stir-fried vegetables, this meal hits every single craving: sweet, savory, tangy, and deeply satisfying.
Ingredients
- 2 pounds chicken tenderloins (trimmed of any excess fat)
- 1 can (20 ounces) pineapple chunks in juice (reserve the juice for the sauce; do not drain)
- 1 medium red bell pepper, diced into bite-sized pieces
- 1 medium yellow bell pepper, diced into bite-sized pieces
- 1 small white onion, chopped
- 1/2 cup low-sodium soy sauce (or tamari for a gluten-free option)
- 1/2 cup ketchup
- 1/3 cup brown sugar, packed (light or dark)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon sriracha or Asian chili garlic sauce (optional, for a subtle kick)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (to make a slurry)
- 1 tablespoon toasted sesame seeds
- 2 green onions (scallions), thinly sliced
Instructions
- Chop the red bell pepper, yellow bell pepper, and white onion into uniform, bite-sized pieces. Place the vegetables at the bottom of your slow cooker insert. Pat the chicken tenderloins dry with paper towels and arrange them neatly in a single layer right over top of the bed of vegetables.
- In a medium mixing bowl, whisk together the reserved pineapple juice, low-sodium soy sauce, ketchup, packed brown sugar, minced garlic, freshly grated ginger, rice vinegar, and sriracha (if using). Whisk vigorously until the brown sugar is fully dissolved and the mixture is smooth and cohesive.
- Scatter the pineapple chunks directly into the slow cooker around and over the chicken tenderloins. Pour the prepared sauce mixture evenly over the chicken, pineapple, and vegetables, ensuring everything is well-coated. Cover the slow cooker with its lid. Cook on LOW heat for 3 to 4 hours or on HIGH heat for 2 hours, or until the chicken tenderloins are cooked through, tender, and easily pull apart.
- Remove the cooked chicken tenderloins and pineapple chunks from the slow cooker using a slotted spoon and set them aside on a clean plate (cover loosely to keep warm). Pour the remaining liquid from the slow cooker into a small saucepan and place it over medium-high heat on your stovetop. In a small cup, whisk together the cornstarch and cold water until completely smooth to create a slurry. Whisk the slurry directly into the simmering liquid in the saucepan. Allow the sauce to bubble gently for 3 to 5 minutes, stirring frequently, until it thickens into a rich, glossy glaze that coats the back of a spoon.
- Return the cooked chicken tenderloins and pineapple chunks back into the thickened sauce, turning them gently to ensure every piece is thoroughly coated in the sweet and sticky glaze. Alternatively, pour the thickened sauce directly back into the slow cooker over the chicken and gently toss. Garnish generously with toasted sesame seeds and freshly sliced green onions before serving warm.
Notes
Avoid Overcooking Chicken Tenderloins: Because tenderloins are lean and delicate, keep an eye on your cooking time. Cooking them on low for closer to 3 hours prevents them from drying out. Make It Gluten-Free: Easily adapt this recipe for a gluten-free diet by swapping traditional soy sauce for certified gluten-free tamari or coconut aminos. Add Extra Heat: If you love spicy-sweet flavor profiles, double the amount of sriracha or add a pinch of red pepper flakes into the sauce mixture. Storage and Reheating: Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water to loosen the sticky glaze, or microwave in 30-second intervals until warmed through.
