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Pineapple Sweet Hawaiian Crockpot Chicken is shown in this featured image, highlighting a delicious and easy slow cooker meal.
Lady Maria

Pineapple Sweet Hawaiian Crockpot Chicken

This easy crockpot chicken recipe combines the sweet and tangy flavors of pineapple with savory soy sauce and brown sugar for a delicious Hawaiian-inspired meal. Slow cooking ensures tender, flavorful chicken that's perfect served over rice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Hawaiian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce low sodium preferred
  • 1/2 cup packed brown sugar
  • 1/4 cup ketchup
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes optional
  • Cooked rice, for serving
  • Chopped green onions, for garnish optional
  • Toasted sesame seeds, for garnish optional

Equipment

  • 4-6 quart slow cooker
  • small bowl
  • whisk
  • measuring cups and spoons
  • Fork
  • knife
  • Cutting board

Method
 

  1. Combine the chicken, pineapple chunks (with juice), soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes (if using) in a 4-6 quart slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  3. Remove the chicken from the slow cooker and shred it with two forks.
  4. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker.
  5. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
  6. Return the shredded chicken to the slow cooker and stir to coat it evenly with the sauce.
  7. Serve over cooked rice. Garnish with chopped green onions and toasted sesame seeds, if desired.

Notes

For best results, use boneless, skinless chicken thighs. Chicken breasts can be used, but cut them into 1-inch pieces to prevent them from drying out. Do not drain the pineapple chunks for the best sauce flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.