Sweet Hawaiian Crockpot Chicken is a delightful blend of tangy, sweet, and savory flavors that will transport your taste buds straight to a tropical paradise. This slow-cooked dish is incredibly easy to prepare, making it a perfect option for busy weeknights or weekend gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup pineapple juice
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 bell pepper (red, green, or yellow), diced
- 1 small onion, diced
- Salt and pepper to taste
- Optional garnish: sliced green onions and sesame seeds
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. Place them in the bottom of your crockpot.
- Add Vegetables and Pineapple: Scatter the diced bell pepper, onion, and pineapple chunks over the chicken.
- Make the Sauce: In a small mixing bowl, whisk together the pineapple juice, soy sauce, and brown sugar until well combined. Pour this mixture over the chicken and vegetables in the crockpot.
- Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. About 30 minutes before serving, remove the lid and stir the slurry into the sauce. Replace the lid and let the sauce thicken.
- Serve: Shred or slice the chicken as desired, then spoon the flavorful sauce over it. Garnish with green onions and sesame seeds if you like.
Serving and Storage Tips
- Serving Suggestions: Pair this Sweet Hawaiian Crockpot Chicken with steamed rice, cauliflower rice, or noodles for a complete meal. A side of stir-fried vegetables or a fresh salad complements the dish wonderfully.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
- Freezing: This dish freezes well! Place cooled chicken and sauce in a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work perfectly in this recipe and may even provide a juicier texture.
2. Can I make this recipe without a crockpot?
Yes, you can cook it on the stovetop or in an oven-safe dish. For the stovetop, simmer everything in a large pot over low heat until the chicken is tender.
3. Can I add more vegetables?
Certainly! Carrots, snap peas, or zucchini are great additions to enhance the dish’s flavor and nutrition.
4. Is there a substitute for pineapple juice?
If pineapple juice is unavailable, you can use orange juice or apple juice as an alternative. However, the pineapple juice provides the most authentic Hawaiian flavor.
PrintSweet Hawaiian Crockpot Chicken
This Sweet Hawaiian Crockpot Chicken brings the tropical flavors of pineapple and savory soy sauce together with tender chicken, all cooked effortlessly in your slow cooker. It’s perfect served over rice for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on LOW or 2-3 hours on HIGH
- Total Time: Approximately 6 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple juice (from a 20-ounce can of pineapple chunks, reserve chunks for later)
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional, for a hint of heat)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sliced green onions, for garnish
- Cooked rice, for serving
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, tomato paste, Worcestershire sauce, garlic powder, ground ginger, and red pepper flakes until well combined.
- Assemble in Crockpot: Place the diced chicken, red bell pepper, and green bell pepper into the slow cooker. Pour the sauce over the chicken and vegetables, stirring to ensure everything is well coated.
- Add Pineapple Chunks: Drain the pineapple chunks, reserving the juice if you haven’t already. Add the pineapple chunks to the slow cooker and stir to combine.
- Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Thicken the Sauce: About 30 minutes before serving, in a small bowl, mix the cornstarch with water to create a slurry. Stir this mixture into the slow cooker to thicken the sauce.
- Serve: Once the sauce has thickened, serve the Sweet Hawaiian Chicken over cooked rice. Garnish with sliced green onions.
Notes
- For a gluten-free option, ensure that the soy sauce and Worcestershire sauce used are gluten-free.
- Adjust the sweetness or saltiness by modifying the amounts of brown sugar and soy sauce to suit your taste.
- Adding the red pepper flakes is optional but provides a nice balance to the sweetness of the dish.