- 4–6 boneless, skinless chicken breasts or thighs, trimmed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (20-ounce) can pineapple chunks in pineapple juice (not syrup)
- 1/4 cup honey
- 1 Tbl apple cider vinegar
- 3 Tbl low sodium soy sauce
- 1 tsp fresh grated ginger
- 1 Tbl cornstarch
- 1 Tbl water
- 1/3 cup sliced almonds
- Preheat the oven to 450F, middle rack.
- Lightly spray a 9×13 baking pan.
- Pat the chicken dry with paper towels, then season with salt and pepper.
- Place the chicken in the pan, not overlapping.
- Drain the pineapple chunks, reserving 1/2 cup of the juice.
- Whisk the pineapple juice, honey, ginger, vinegar, and soy sauce together in a medium-sauce pan.
- Place over medium heat and simmer, whisking often until it’s thickened slightly. ~about 8 minutes.
- Dissolve the cornstarch in the water in a small bowl, then whisk into the pineapple honey sauce.
- Place the pineapple chunks over top of the chicken
- Pour the pineapple honey sauce over the chicken, and then sprinkle with the almonds.
- Bake for 15-22 minutes or until the chicken registers 165F.
I have not tested this yet but I’m thinking if you wanted to make this in the crock pot, put all ingredients in except the cornstarch and water and maybe half of the almonds. Cook on high for 3-4 hours or 6-8 on low (use a thermometer to test for doneness!). The last 15 minutes of cooking, remove the lid and add the slurry of cornstarch/water. Cook until thickened (lid off). Garnish with reserved almonds.