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Multi-Cooker Pineapple Chicken

Stir-fry. Ground beef based chili. Slow cooker meals. Stir-fry turned slow cooker meals. Chicken bakes. Roasts.

These are just a few of my favorite type of recipe to cook in a multi-cooker.

I ADORE the multiple cooking functions (hence, multi-cooker name) and how you can brown ground beef and then turn into chili – all in the same pot. Or brown a roast to seal in all the natural juices, then let it bake/roast or slow cook the day away. Being able cook some many different types of meals in the same pot/insert is a dream for this busy, running all over town with my boys, mom. Because seriously, one less dish to scrub matters. 😉

And no, this is not the same thing as an Instant Pot or electric pressure cooker…

What is a “Multi-Cooker”?

A multi-cooker is a new countertop small kitchen appliance that makes one-dish cooking so simple and easy. Read more about them on Multi-Cooker Recipes.

The most popular brand is the Ninja and I recommend the Ninja 4-in-1 (factory refurbished, cheaper option) for a beginner home chef. If you are very adept in the kitchen and confident with cooking with small appliances, then go for the AutoIQ model!

Multi-Cooker Pineapple Chicken

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours


  • 4 small boneless chicken breasts
  • 3/4 cup chicken stock
  • 1/4 cup brown sugar
  • 3 Tbsp soy sauce (use gluten free for a GF meal!)
  • 1 tsp minced garlic
  • 20 oz. can pineapple chunks, drained but reserve juice
  • Salt and pepper, to taste
  • 1 Tbsp cornstarch
  • Sesame seeds and green onion slices, garnish
  • 1 cup rice, as side dish
  • Fresh veggies or salad, as side dish


  • Drain the pineapple juice into a small bowl. Set the drained can of pineapple to the side. Add the chicken stock, brown sugar, soy sauce and minced garlic to the bowl with the pineapple juice.
  • Place the chicken breasts in the base of the multi-cooker and pour the pineapple chunks around the chicken. Season with salt and pepper. Pour the pineapple-soy sauce mixture over the top.
  • SLOW COOKER: Cook on low for 8 hours. With 30 minutes left in the cooking cycle, swirl the cornstarch with a Tbsp of water and stir it into the sauce. Cook for 30 more minutes to allow sauce to thicken.
  • Cook the rice as directed.
  • Prepare veggies or salad.
  • Serve Slow Cooker Pineapple Chicken with sesame seed and green onion slice garnish, over rice with veggies or salad.