1. Season the chicken breasts with salt and pepper on both sides.
2. In a bowl, mix together the pineapple juice, soy sauce, honey, minced garlic, and minced ginger.
3. Place the chicken breasts in the slow cooker and pour the pineapple juice mixture over the top.
4. Add the pineapple chunks and macadamia nuts, distributing them evenly around the chicken.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
6. Once done, remove the chicken and let rest for a few minutes before slicing or serving whole.
7. Garnish with chopped cilantro if desired, and serve with your favorite sides.
Variations & Tips
For a spicier kick, you can add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the pineapple juice mixture. If macadamia nuts are hard to find or a bit pricey, you can substitute with cashews or almonds for a different crunch. For a richer flavor, try browning the chicken breasts in a skillet before placing them in the slow cooker. If you’re feeding a crowd or looking for leftovers, this recipe doubles easily – just be sure your slow cooker is large enough to handle all the ingredients comfortably.
