There’s something special about a recipe that blends the heartiness of Midwestern home cooking with an exotic twist. This Slow Cooker Macadamia Pineapple Chicken is a delightful blend of familiar comfort and tropical flair. The origins of this dish trace back to a family trip we took to Hawaii many years ago. The juicy sweetness of pineapple paired so beautifully with the crunchy, buttery macadamia nuts, it was a combination that stayed with us. Now, I’ve brought those flavors into our beloved slow cooker, making it an easy yet enchanting meal. It’s perfect for those days when you want to dream of warmer, island breezes while still nestled in the comforts of home.
This dish pairs wonderfully with a side of steamed jasmine rice, which helps to soak up all the wonderful juices. A fresh green salad with a light vinaigrette would add a nice contrast to the sweetness of the pineapple. For a true Midwestern touch, consider serving with a side of buttery corn on the cob or simple roasted root vegetables. Don’t forget a glass of chilled lemonade or iced tea to bring everything together.
Slow Cooker Macadamia Pineapple Chicken
Servings: 6
Ingredients
6 boneless, skinless chicken breasts
1 can (20 ounces) pineapple chunks, drained
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
1 teaspoon minced ginger
1 cup macadamia nuts, roughly chopped
Salt and pepper to taste
Chopped cilantro for garnish (optional)
Directions
