Pineapple Glazed Crock-pot® Chicken Thighs

Diet types:
  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita renal dietitian Kristy from Kansas.

Portions: 6

Serving size: 1 chicken thigh with 1/3 cup sauce over 1/2 cup rice


  • 1-1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 20 ounce canned pineapple tidbits in unsweetened juice
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon Tabasco® sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 4 tablespoons green onions
  • 3 cups cooked rice


  1. Sprinkle both sides of chicken thighs with pepper and garlic powder.
  2. Heat oil in a large skillet over medium-high heat.  Add chicken to skillet and cook 2-3 minutes on each side, until browned.
  3. Transfer chicken to a 4-quart crock pot® coated with cooking spray.
  4. Drain pineapple juice in a measuring cup. If less than 1 cup, add water to make 1 cup. Stir the juice into skillet drippings, and scrape to loosen browned chicken bits. Remove from heat, and stir in brown sugar, soy sauce and Tabasco sauce. Add 1 cup of the pineapple chunks. Pour mixture over chicken thighs in crock pot. Cover and cook on low heat setting for 3 hours.
  5. Remove chicken from crock pot and turn heat to high setting. Combine cornstarch and 3 tablespoons water in a small bowl. Stir into sauce in the crock pot. Cook 2 minutes or until sauce thickens, stirring constantly with a whisk. Add green onions and stir to coat.
  6. Serve each chicken thigh over 1/2 cup rice.

Nutrients per serving

  • Calories  373
  • Protein  24 g
  • Carbohydrates  40 g
  • Fat  13 g
  • Cholesterol  77 mg
  • Sodium  283 mg
  • Potassium  340 mg
  • Phosphorus  202 mg
  • Calcium  28 mg
  • Fiber  0.8 g

Renal and renal diabetic food choices

  • 3 meat
  • 1 fruit, low potassium
  • 1-1/2 starch

Carbohydrate choices


Helpful hints

  • Sauce may not thicken in the Crock-pot if the temperature is not high enough. If not thickened after 2-3 minutes pour sauce into a sauce pan and heat over medium heat, stirring until thickened. Add back to crock-pot with chicken and pineapple.
  • Chicken thighs vary in size and weight. We made this recipe using a 1-1/2 pound package of six boneless, skinless chicken thighs, about 4 ounces each uncooked. For a lower protein diet cut the chicken thighs in half ( 2 ounces) or use smaller thighs if available.
  • There will be approximately 1 cup of pineapple tidbits left. Eat as a snack or dessert the next day or try another pineapple recipe.

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3 Comments | Average User Rating:
Pineapple Glazed Crock-pot® Chicken Thighs
CharlieAnn says:

How would I make this with out a slow cooker. My husband and I don't have one.Dietitian comment: You can cook it in the oven at 350 degrees F for 1 hour. Remove from oven and place chicken on a plate. Add cornstarch and liquid to pan drippings and stir over stove top burner until thickened. Pour over chicken thighs.

Oct. 30, 2013, 1:08 PM - Inappropriate review?
Pineapple Glazed Crock-pot® Chicken Thighs
GaryDe says:

This was very easy to prepare. We liked this recipe, however it was on the sweeter side. Next time I might add a little more Tabasco sauce to try and balance it more. Love the chicken thighs but may try the breasts or boneless pork chops next time.

Oct. 27, 2013, 3:58 PM - Inappropriate review?
Pineapple Glazed Crock-pot® Chicken Thighs

I hate dark meat can I substitute chicken breasts for the thighs and if so how much chicken do I use? Boneless skinless chicken breasts. thanks!! Dietitian comment: Yes yiu can use 1-1/2 pounds boneless chicken breasts, which is 4-6 breasts depending on the size. After cooking the portion is ~2-1/2 ounces cooked chicken.

Feb. 25, 2013, 3:35 PM - Inappropriate review?

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