Description
This Sweet Hawaiian Crockpot Chicken is a deliciously tangy and sweet dish made with tender chicken, pineapple, and a flavorful sauce. It’s an easy, set-it-and-forget-it meal that pairs perfectly with rice or steamed veggies.
Ingredients
Units
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 can (20 oz / 565 g) pineapple chunks, drained (reserve juice)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 teaspoon ginger, minced (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for spice)
Optional garnish:
- Green onions, chopped
- Sesame seeds
Instructions
- Prepare the sauce:
- In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, garlic, and ginger (if using).
- Assemble in the crockpot:
- Place the chicken breasts in the bottom of the crockpot. Pour the sauce mixture over the chicken, ensuring it’s evenly coated. Add the pineapple chunks on top.
- Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Thicken the sauce (optional):
- If you prefer a thicker sauce, remove the chicken from the crockpot and set aside. Stir the cornstarch slurry into the sauce and cook on high for 10-15 minutes until thickened. Return the chicken to the crockpot.
- Serve:
- Serve the chicken and sauce over cooked rice or noodles. Garnish with green onions and sesame seeds, if desired.
Notes
- Add bell peppers or onions during the last hour of cooking for extra veggies.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a more tropical flavor, use coconut aminos instead of soy sauce.