Three Ingredient Pineapple Thai Chicken.

Do you have a busy kitchen? Are you looking for recipes that will adapt to slow cooking or oven baking? Here too, which is how this recipe came to be! Easy, delicious and adaptable. I would like to introduce you to, Three Ingredient Pineapple Thai Chicken!

We have made this wonderful dish a couple of different ways. 

With crushed pineapple and with sliced pineapple. Each version of Three Ingredient Pineapple Thai Chicken is delicious, and each has a slightly different personality. When made with crushed pineapple, there is pineapple in the sauce. When made with sliced pineapple, the sauce is smooth yet totally delicious! Plus you get pineapple slices roasted in Sweet Chili Sauce...and while I do not use a lot of prepared or commercially made ingredients, my husband loves this sauce. I am working on a homemade version, I will see if it passes his taste test...

It may not win a beauty contest, but it is so, so good!

Honestly, when made with crushed pineapple Three Ingredient Pineapple Thai Chicken is not very pretty...which I used the first time I made this dish one busy day. We had some crushed pineapple leftover from baking a Carrot Cake. And yes, once again, my frugal side took over and this chicken dish was born. And we have been enjoying it ever since. Enjoyed it often enough to change up the cooking method on a particularly busy day, adding a slow cooker option, which is perfect for those busy days!

Simply combine and bake, the sauce forms during baking.

During baking the sweet chili pineapple sauce forms. It is not too sweet or too hot, just right to dip crusty bread or drizzle over your favorite cooked grain. We usually serve this with brown rice. And it goes especially well with Cilantro Brown Rice and Red Potatoes! The cilantro is a great flavor complement to the chili sauce...plus this paring of recipes is company worthy. Why struggle with a difficult recipe when easy does it up just right!

I do not know a single cook who doesn't appreciate an adaptable recipe. You may cook Three Ingredient Pineapple Thai Chicken in your slow cooker (the 9X13 pan style slow cookers are perfect for this recipe!) or bake it in a 350-degree oven. You will find directions below for both cooking methods. 

Ingredients needed for this recipe:

• chicken thighs
• crushed pineapple

OR

• sliced pineapple
• sweet red chili sauce

You will also need the following:

• baking pan 

OR 

• slow cooker
• measuring cup
• kitchen knife
• cutting board

Now we are ready to begin!

Three Ingredient Pineapple Thai Chicken
by the seat of my pants
Note: You may also bake at 350-degrees, 45 - 55 minutes.

UPDATED: 05.16.2025

6-8 skinless boneless chicken thighs
1 - 8 oz. can of crushed pineapple or sliced (we use juice pack)
1/2 - 3/4 c sweet red chili sauce (the more you use, the "warmer" the sauce will be)

Arrange chicken thighs in the bottom of the slow cooker overlapping if necessary (this works great in a 9X13 pan size Slow Cooker).

Divide the pineapple and the juice evenly over the thighs, then drizzle the red chili sauce over everything evenly.

Cook on low, 41/2 - 6 hours or until done in your cooker.

Always fork-tender and delicious!

Storage options for Three Ingredient Pineapple Thai Chicken. Store covered in the refrigerator for up to three days. You may freeze this dish, but do expect some loss of flavor upon thawing. Thaw completely in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Three Ingredient Pineapple Thai Chicken has been included below. 

You may also enjoy: 

Chicken and Onions with Toasted Crumbs and Parmesan Cheese. 

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape.

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

Printable "copy and paste" version:

Three Ingredient Pineapple Thai Chicken
by the seat of my pants
Note: You may also bake at 350-degrees, 45 - 55 minutes.

UPDATED: 05.16.2025

6-8 skinless boneless chicken thighs
1 - 8 oz. can of crushed pineapple or sliced (we use juice pack)
1/2 - 3/4 c sweet red chili sauce (the more you use, the "warmer" the sauce will be)

Arrange chicken thighs in the bottom of the slow cooker overlapping if necessary (this works great in a 9X13 pan size Slow Cooker).

Divide the pineapple and the juice evenly over the thighs, then drizzle the red chili sauce over everything evenly.

Cook on low, 41/2 - 6 hours or until done in your cooker.

Storage options for Three Ingredient Pineapple Thai Chicken. Store covered in the refrigerator for up to three days. You may freeze this dish, but do expect some loss of flavor upon thawing. Thaw completely in the refrigerator before reheating. 

~~~~