Slow Cooker Honey Garlic Chicken Pineapple Bowls

Sweet, savory, tropical, and perfect for meal prep.

These Slow Cooker Honey Garlic Chicken Pineapple Bowls combine tender honey garlic chicken, creamy coconut rice, fresh pineapple pepper salsa, and a tangy chili-lime drizzle for a meal that tastes like vacation in a bowl. The slow cooker does most of the work, making this an easy high-protein dinner for busy weeknights or meal prep lunches.

Why You’ll Love This Recipe

• Easy slow cooker recipe with minimal hands-on time
• High-protein meal prep option
• Sweet and savory flavor combination
• Fresh pineapple salsa keeps the bowls light and bright
• Coconut rice adds a rich tropical flavor
• Great for lunches throughout the week

Ingredients

Honey Garlic Chicken

• 2 pounds boneless skinless chicken thighs
• ½ cup honey
• ⅓ cup low-sodium soy sauce
• 6 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons pineapple juice
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce or sriracha
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Coconut Rice

• 1 cup jasmine rice
• 1 can (13.5 ounces) coconut milk
• 1 cup water
• ½ teaspoon salt

Pineapple Pepper Salsa

• 2 cups diced pineapple
• 1 red bell pepper, diced
• ¼ cup red onion, finely diced
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• Pinch of salt

Creamy Chili-Lime Drizzle

• ½ cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon sriracha
• Pinch of salt

For Serving

• Sliced green onions
• Sesame seeds

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How to Make Slow Cooker Honey Garlic Chicken Pineapple Bowls

Step 1: Make the Honey Garlic Chicken

Place the chicken thighs in the slow cooker.

In a bowl, whisk together the honey, soy sauce, garlic, ginger, pineapple juice, rice vinegar, and chili garlic sauce.

Pour the sauce over the chicken.

Cook on:

• Low for 5–6 hours
• High for 3–4 hours

Leave the chicken thighs whole for serving.

Mix the cornstarch and cold water in a small bowl. Stir into the slow cooker during the final 15–20 minutes of cooking until the sauce thickens and becomes glossy.

👉A good slow cooker makes recipes like these Honey Garlic Chicken Pineapple Bowls almost effortless. You can see a slow cooker I recommend here.

Step 2: Cook the Coconut Rice

Rinse the jasmine rice until the water runs mostly clear.

Add the rice, coconut milk, water, and salt to a rice cooker and cook according to manufacturer instructions.

For stovetop cooking, bring everything to a gentle boil, cover, reduce heat to low, and cook for 15–18 minutes. Let rest for 10 minutes before fluffing.

👉I cook my coconut rice in a nonstick All-Clad pot, which helps prevent sticking and makes cleanup much easier. If you’re looking for a high-quality pot that handles rice, sauces, soups, and everyday cooking, you can check out the All-Clad pot I use here.

Step 3: Make the Pineapple Pepper Salsa

Combine the pineapple, bell pepper, red onion, cilantro, lime juice, and salt in a bowl.

Refrigerate until ready to serve.

Step 4: Make the Chili-Lime Drizzle

Whisk together the Greek yogurt, mayonnaise, lime juice, honey, sriracha, and salt until smooth.

Step 5: Assemble the Bowls

Divide coconut rice among serving bowls.

Top with honey garlic chicken thighs and spoon some of the thickened sauce over the chicken.

Add pineapple pepper salsa.

Drizzle with the chili-lime sauce.

Finish with green onions and sesame seeds.

Why This Recipe Works

Most honey garlic chicken recipes stop at chicken, rice, and sauce.

This bowl layers multiple textures and flavors:

• Sweet from honey and pineapple
• Savory from soy sauce, garlic, and ginger
• Rich from coconut rice
• Fresh from pineapple salsa
• Creamy from the chili-lime drizzle

The result is a restaurant-style bowl that feels special while still being simple enough for meal prep.

Tips for Success

• Use chicken thighs for the juiciest results.
• Fresh pineapple provides the best texture and flavor.
• Allow the rice to rest before fluffing for perfect texture.
• Make the salsa ahead of time so the flavors can meld.
• Add extra sriracha if you prefer more heat.

Storage and Meal Prep

Store components separately in airtight containers for up to 4 days.

Reheat the chicken and rice in the microwave until warmed through.

Add the salsa and drizzle after reheating for the best texture.

👉If you’re meal prepping these Honey Garlic Chicken Pineapple Bowls for the week, glass meal prep containers are one of my favorite kitchen investments. They’re durable, microwave-safe, and make storing lunches and dinners incredibly easy. Check out the glass meal prep containers I recommend here.

What to Serve With It

These bowls are filling on their own, but they pair well with:

• Steamed edamame
• Asian cucumber salad
• Roasted broccoli
• Air Fryer Sweet Potato Fries

Approximate Cost Per Serving

Approximately $3.50–$4.50 per bowl, depending on local grocery prices.

More Bowl Recipes You’ll Love

• Southwest Chicken Quinoa Bowl with Chipotle Lime Crema
• Buffalo Chicken Rice Bowl with Guilt Free Ranch
• Street Corn Steak Bowl with Chipotle Lime Crema
• Hot Honey Glazed Salmon with Crunchy Lime Slaw
• High Protein Mediterranean Chicken Bowls

Cory Simpson

Slow Cooker Honey Garlic Chicken Pineapple Bowls (Easy Meal Prep)

These Slow Cooker Honey Garlic Chicken Pineapple Bowls feature tender chicken thighs, coconut rice, fresh pineapple salsa, and a creamy chili-lime drizzle. Perfect for meal prep and packed with sweet, savory flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 742

Ingredients Method Nutrition Notes

Ingredients

  

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Honey Garlic Chicken

• 2 lbs chicken thighs boneless, skinless
• 1/2 cup honey
• 1/3 cup soy sauce low sodium
• 6 cloves garlic minced
• 1 tbsp ginger fresh grated
• 2 tbsp pineapple juice
• 1 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tbsp cornstarch
• 2 tbsp cold water

Coconut Rice

• 1 cup jasmine rice
• 1 can coconut milk
• 1 cup water
• 1/2 tsp salt

Pineapple Pepper Salsa

• 2 cups pineapples diced
• 1 red bell pepper diced
• 1/4 cup red onion diced
• 2 tbsp cilantro chopped
• Juice of 1 lime
• Pinch salt

Creamy Chili-Lime Drizzle

• 1/2 cup Greek yogurt plain
• 1 tbsp mayo
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp sriracha
• Pinch salt

Method

 

1. Place chicken thighs in the slow cooker.
2. Whisk honey, soy sauce, garlic, ginger, pineapple juice, rice vinegar, and chili garlic sauce.
3. Pour over chicken.
4. Cook on Low for 5–6 hours or High for 3–4 hours.
5. Mix cornstarch and water.
6. Stir into the sauce and cook 15–20 minutes longer until thickened.
7. Cook rice with coconut milk, water, and salt.
8. Combine pineapple salsa ingredients in a bowl.
9. Whisk together drizzle ingredients.
10. Assemble bowls with rice, chicken, salsa, drizzle, green onions, and sesame seeds.

Nutrition

Calories: 742kcalCarbohydrates: 65gProtein: 32gFat: 41gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 150mgSodium: 1142mgPotassium: 695mgFiber: 2gSugar: 32gVitamin A: 788IUVitamin C: 57mgCalcium: 74mgIron: 4mg

Notes

• Use chicken thighs for the juiciest results.
• Fresh pineapple provides the best texture and flavor.
• Allow the rice to rest before fluffing for perfect texture.
• Make the salsa ahead of time so the flavors can meld.
• Add extra sriracha if you prefer more heat.

Tried this recipe?

Let us know how it was!