Crockpot Hawaiian Chicken
Crockpot Hawaiian Chicken is one of those recipes that feels like a mini vacation in a bowl—comforting, flavorful, and incredibly easy to make.
Equipment
- Crockpot (Slow Cooker)
- Measuring Cups & Spoons
- Mixing Bowl
- Knife & cutting board
- Wooden Spoon or Silicone Spatula
- Serving Spoon
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken thighs (or breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Sauce:
- 1 cup pineapple juice
- ⅓ cup soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
For Serving:
- 1 cup pineapple chunks fresh or canned
- 2 green onions sliced
- Cooked white rice or jasmine rice for serving
Instructions
Step 1: Prep the Chicken
- Pat the chicken thighs or breasts dry with paper towels. This helps the sauce stick better.
- Season both sides lightly with salt and black pepper.
- Pro Tip: Don’t skip drying the chicken—it helps it brown slightly in the crockpot and keeps the texture tender.
Step 2: Make the Sauce
- In a medium mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil.
- Whisk until the sugar is fully dissolved and the ingredients are well blended.
- Pro Tip: Whisk continuously for about 30 seconds to ensure the sugar doesn’t settle at the bottom.
Step 3: Assemble in the Crockpot
- Place the seasoned chicken at the bottom of the crockpot in an even layer.
- Pour the prepared sauce over the chicken, making sure each piece is coated.
- Add pineapple chunks around and on top of the chicken for extra flavor and sweetness.
- Pro Tip: Use chicken thighs for the juiciest results—breasts can dry out if cooked too long.
Step 4: Slow Cook the Chicken
- Cover the crockpot with the lid and set to low for 4–5 hours or high for 2–3 hours.
- Avoid opening the lid frequently; each peek lets out heat and slows cooking.
- Pro Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily with a fork.
Step 5: Serve and Garnish
- Once cooked, transfer chicken to a serving platter or serve directly from the crockpot.
- Spoon extra sauce and pineapple chunks over the top.
- Garnish with sliced green onions for a fresh, colorful finish.
- Serve over cooked white or jasmine rice to soak up all that delicious sauce.
Notes
Nutritional Value (per serving, approx.)
- Calories: 280–300
- Protein: 26g
- Carbohydrates: 18g
- Sugars: 14g
- Fat: 10g
- Fiber: 1g
- Sodium: 750mg