Three Ingredient Pineapple Thai Chicken.

Have a busy kitchen? Do you like recipes that will adapt to slow cooking or oven baking? Us too, so that was the inspiration behind Three Ingredient Pineapple Thai Chicken!

We have made this tasty 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...

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

Honestly, when made with crushed pineapple Three Ingredient Pineapple Thai Chicken is not very pretty...you see once we had some crushed pineapple leftover from baking a Carrot Cake. 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 the slow cooker option, for those busy days!

Simply combine and bake, the sauce forms during baking.

During baking the sauce forms. It is not too sweet or too hot, just right to dip crusty bread or drizzle on 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, if you know what I mean. Why struggle with a difficult recipe when easy does it just right!

I do not know a single cook who does not 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: 11.29.2023

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 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. 

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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: 11.29.2023

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 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. 

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