My uncle showed me this trick to the most tender meat. Just 3 ingredients for a sweet and savory dinner that melts in your mouth.

This slow cooker 3-ingredient pineapple corned beef is one of those almost-too-simple tricks that turns a tough cut into fork-tender, sliceable meat with a glossy, sweet-and-savory glaze. The idea comes from the way pineapple has long been used in Hawaiian and Asian-influenced cooking to tenderize meats—the natural enzymes in pineapple gently break down the brisket fibers over several hours. Here, we lean into that science with a classic cured corned beef brisket, canned crushed pineapple, and just a touch of brown sugar for balance. Everything goes into the slow cooker, and by dinnertime you have meltingly tender, dark pink slices of beef bathed in rich, golden pineapple juices.

Serve this pineapple corned beef sliced thick, spooning plenty of the sticky pineapple glaze and juices over the top. It pairs beautifully with plain steamed white rice, buttered boiled potatoes, or creamy mashed potatoes to soak up the sauce. For something lighter, try it with sautéed green beans, roasted carrots, or a crisp green salad with a tangy vinaigrette to cut through the richness. Leftovers are excellent cold, layered into sandwiches on rye or brioche with a little mustard or mayo and some crunchy lettuce or slaw.

Servings: 6

3 to 3 1/2 pounds corned beef brisket with seasoning packet, rinsed and patted dry

Place the corned beef brisket in the bottom of a 5- to 7-quart slow cooker, fat side up. Discard the seasoning packet or reserve it for another use; you won’t need it here because the pineapple and brown sugar provide all the flavor and salt you need.

In a medium bowl, stir together the crushed pineapple (with all its juice) and the brown sugar until the sugar is mostly dissolved and evenly distributed.

Pour the pineapple and brown sugar mixture over the corned beef, spreading it so the top of the brisket is well coated and any remaining mixture settles around the sides. The meat does not need to be fully submerged; it will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or until the corned beef is very tender when pierced with a fork and can be sliced easily. Cooking on LOW is important here; the gentle heat works with the pineapple’s natural enzymes to break down the meat without drying it out.

Once the corned beef is tender, carefully transfer it to a cutting board, letting any excess juices drip back into the slow cooker. Tent the meat loosely with foil and let it rest for 10 to 15 minutes so the juices redistribute and the slices hold together.

While the meat rests, skim off excess fat from the surface of the pineapple cooking liquid in the slow cooker with a spoon. If you’d like a thicker, stickier glaze, you can transfer some of the pineapple mixture to a small saucepan and simmer it over medium heat for 5 to 10 minutes until slightly reduced and glossy.

Slice the rested corned beef against the grain into thick slices. Arrange the slices in a serving dish or return them to the slow cooker insert. Spoon the pineapple glaze and plenty of the bright yellow fruit bits over the top so the meat is generously coated and the juices pool around the bottom, then serve warm.

For a slightly less sweet version, reduce the brown sugar to 1/4 cup or omit it entirely—the corned beef and pineapple alone still give you a deeply savory-sweet result. If you prefer a little spice, add 1 teaspoon crushed red pepper flakes or 1 teaspoon freshly ground black pepper to the pineapple mixture before cooking. To introduce more tang, stir 2 tablespoons apple cider vinegar into the pineapple and brown sugar; the gentle acidity brightens the richness of the meat. You can also add texture by stirring in a handful of sliced onions under the brisket (this technically adds a fourth ingredient, but the core 3-ingredient method remains the same). For a more pronounced island-style flavor, finish the cooked corned beef with a sprinkle of chopped fresh cilantro or green onions just before serving. Leftovers keep well in the refrigerator for up to 4 days and can be reheated gently in the slow cooker with a splash of water or pineapple juice, or crisped in a skillet and served over rice or tucked into tacos for a second, easy dinner.