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
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60 ml reduced sodium, gluten-free tamari (or low sodium soy sauce)
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225 g crushed pineapple (1 small can)
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30 g tomato paste (2 tablespoons)
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30 g honey (2 tablespoons)
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5 g garlic powder (1 teaspoon)
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5 g onion powder (1 teaspoon)
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4 g grated fresh ginger (2 teaspoons)
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1 g kosher salt (1/4 teaspoon), plus more to taste
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900 g boneless, skinless chicken breasts or thighs
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Creamy cabbage slaw (optional, for serving)
Instructions
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In a bowl, whisk tamari, pineapple, tomato paste, honey, garlic powder, onion powder, ginger, and salt. Reserve 1/4 cup of this mixture.
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Add chicken to a 6-quart slow cooker and pour remaining sauce over it.
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Cover and cook on high for 4 hours or low for 6 hours, until tender.
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Shred chicken directly in the slow cooker using two forks.
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Stir in the reserved sauce and taste for seasoning.
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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