Description
This slow cooker tropical pulled chicken is a sweet and savory blend of crushed pineapple, ginger, and tamari—perfect for busy weeknights or meal prep. Juicy, tender, and bursting with sunshine-inspired flavor, it’s a healthy and delicious escape in every bite.
Ingredients
60 ml reduced sodium, gluten-free tamari (or low sodium soy sauce)
225 g crushed pineapple (1 small can)
30 g tomato paste (2 tablespoons)
30 g honey (2 tablespoons)
5 g garlic powder (1 teaspoon)
5 g onion powder (1 teaspoon)
4 g grated fresh ginger (2 teaspoons)
1 g kosher salt (1/4 teaspoon), plus more to taste
900 g boneless, skinless chicken breasts or thighs
Creamy cabbage slaw (optional, for serving)
Instructions
In a bowl, whisk tamari, pineapple, tomato paste, honey, garlic powder, onion powder, ginger, and salt. Reserve 1/4 cup of this mixture.
Add chicken to a 6-quart slow cooker and pour remaining sauce over it.
Cover and cook on high for 4 hours or low for 6 hours, until tender.
Shred chicken directly in the slow cooker using two forks.
Stir in the reserved sauce and taste for seasoning.
Serve with slaw on buns, in rice bowls, or wraps.
Notes
Chicken thighs provide extra juiciness.
Substitute ground ginger (1/2 tsp) if fresh isn’t available.
A splash of lime juice before serving adds brightness.
Great as taco filling or over baked sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Fusion / Tropical-Inspired