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–+ servings

SWEET HAWAIIAN CROCKPOT CHICKEN

Slow-cooked Hawaiian-style chicken in a sweet and tangy pineapple sauce. Easy dump-and-go crockpot meal perfect over rice or noodles.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients
  

Main Ingredients

  • 3 lb boneless skinless chicken breasts
  • 20 oz canned pineapple chunks (in juice) reserve juice
  • 0.5 cup light brown sugar
  • 0.5 cup soy sauce low sodium preferred
  • 0.5 cup ketchup
  • 2 tbsp rice vinegar
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp cornstarch for thickening slurry
  • 2 tbsp water for slurry
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 stalk green onions, sliced for garnish
  • 6 cup cooked white rice for serving

Instructions
 

Preparation Steps

  • Place the chicken breasts in the bottom of a 6-quart crockpot in an even layer.
  • In a medium bowl, combine drained pineapple chunks, reserved pineapple juice, brown sugar, soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, salt, and pepper. Whisk until smooth.
  • Pour the pineapple sauce over the chicken, making sure the pieces are coated. Scatter the pineapple chunks evenly on top.
  • Cover and cook on LOW for 4 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and tender.
  • Remove the chicken to a cutting board, shred with two forks, and return shredded chicken to the crockpot. Stir to combine with the sauce.
  • To thicken the sauce, whisk together cornstarch and water to make a slurry. Stir the slurry into the crockpot, cover, and cook on HIGH for 10-15 minutes until sauce thickens.
  • Serve the Hawaiian chicken over cooked rice, garnish with sliced green onions, and enjoy.

Notes

Make the sauce ahead and store in the fridge for up to 2 days. Leftovers refrigerate for 3-4 days and reheat gently.
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