Sweet and Spicy Chicken is an easy variation on the popular takeout with the same name. Some extra features of this recipe is that is can easily be made ahead in a crockpot.  All you need for this recipe is chicken, sweet chili sauce, soy sauce, pineapple, red pepper flakes, garlic, ginger, onion, bell pepper, and cornstarch. You can also serve this with either rice or if you want a carb with more protein, we suggest using quinoa.If you like cilantro, then adding some cilantro on your finished dish adds a polished look and a pleasing flavor for those who love cilantro.

So, as  I mentioned before, this is a healthier variation of takeout Sweet and Spicy Chicken.  Our culinary dietitians love to create and cook and even photograph our cooking creations.  Why do we do this? Well for several reasons, we love to have tried and true recipes to share with our clients and we also like to create variations of popular recipes that work for managing multiple medical conditions that require ingredient modifications.  For instance, this recipe is not only easy, our motto is, if we can cook it in our office, then you can cook it at home.  Many of our recipes have been prepared in our office during our live video cooking demonstrations that you can watch on our social media platforms including youtube, facebook and instagram.  This Sweet and Spicy Chicken is dairy-free, diabetes friendly, heart healthy and low in sodium.  It is also nut-free and PCOS friendly.  And it is so tasty that your entire family will enjoy it.

For other versions of our most popular takeout recipes, take a look at this blog.

Give the recipe a try and let us know what you think in the comments section below.

Sweet and Spicy Chicken

Course: Main Dish
Cuisine: Asian
Keyword: Easy, High protein, Lean protein, Make ahead, Meal prep, Spicy
Cooking Method: Slow Cooker
Condition: Dairy Free, Diabetes, Nut Free
Servings: 4 servings


  • 1 lb chicken diced
  • 1/4 cup sweet chili sauce
  • 1/8 cup soy sauce
  • 1 cup pineapple crushed
  • 1/4 tsp Red pepper flakes
  • 1 clove garlic crushed
  • 1 inch piece ginger grated
  • 1 medium onion sweet onion, diced
  • 1 bell pepper red, chopped
  • 2 tsp corn starch
  • 2 cups rice or quinoa; cooked
  • cilantro


  • Place all ingredients, except cilantro, in crockpot over low heat for 4 hours.
  • Check at 4 hours if chicken is cooked through and has reached an internal temperature of 165 degrees.
  • If desired, mix 2 tsp cornstarch with 1 Tbsp cold water and add to crockpot. Stir and let sauce thicken. Serve over rice or quinoa and sprinkle with cilantro.


Carbohydrates: 42g | Protein: 26g | Fat: 19g | Sodium: 446mg | Potassium: 402mg | Fiber: 2g

Please note:

Nutrition info is an estimate and may contain errors.

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.