Slow Cooker Pineapple Chick’n

Slow Cooker Pineapple Chick'n

It’s been a while since I’ve dived whole-heartedly into the slow cooker to make an almost complete dinner. This recipe does require you that you cook some rice – but I use my rice cooker, so I can still catch up on writing while the dinner finishes cooking itself.

The catalyst for this one was a sad pineapple sitting on my counter that just wasn’t going to make it another week. I had just bought some long beans at the market and I wanted to start exploring working with Gardein in the slow cooker, so this dish seemed like a perfect way to bring all that together.

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If you don’t like fake meat, just substitute your favorite protein. Firm pressed tofu, seitan, and wheat gluten should all work just fine. (This holds true for any recipe on this site or in my book.)

For allergies you can use wheat gluten to make it soy-free or use plain tempeh to make it gluten-free.

Feel free to substitute green or wax beans for the long beans.

I originally cut my chick’n patties into strips and it was too hard to eat that way. Next time I will chop into large pieces. (Which is why I ask you to do that in the instructions.)

Make sure to like the Healthy Slow Cooking Facebook page if you haven’t already. We’re over 500 strong so far!

Slow Cooker Pineapple Chick'n

Cook time: 

Total time: 

Serves: 4

  • 1 pineapple, cored and chopped (or 4 cups frozen)
  • ½ small onion, sliced (about ½ cup)
  • 1 poblano or ½ bell pepper, minced
  • 1 package (10 oz/286g)  Gardein Chik'n Scallopini (or equivalent tenders or chopped vegan chick'n)
  • 1 teaspoon jerk seasoning
  •  1/2 teaspoon to 1 teaspoon smoked salt (or smoked paprika and plain salt)
  • 3 cups long beans, cut into 1 inch pieces (or green beans)
The night before:
  1. Cut up the pineapple, onion, and pepper. Store in fridge.
In the morning:
  1. Oil the crock.
  2. Carefully cut the frozen chick'n into large chunks.
  3. Layer ½ the pineapple, all the onion and pepper, and top with the chick'n. Sprinkle with ½ teaspoon jerk seasoning and ¼ teaspoon smoked salt.
  4. Spread the rest of the pineapple on top of this, then add the long beans and top with another ½ teaspoon jerk seasoning and ¼ teaspoon smoked salt.
  5. Cook on low for 6 to 8 or high for 3 to 4 hours.
  6. Stir everything together, taste, and add more salt or jerk seasoning if needed.
  7. Serve over rice.



  1. says

    I made this recipe the other night with slight alterations due to my ingredient availability. I also used a 6 quart since that’s all I own :)

    It turned out fabulous. I loved it. I’m going to post a review of the recipe on my blog

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