Here’s a sweet, tangy, and super easy Slow Cooker Hawaiian Chicken—perfect for busy days. It’s tender chicken simmered in a pineapple-soy glaze with a tropical flavor.
🍍🐔 Slow Cooker Hawaiian Chicken
Ingredients
- 2 lbs (900 g) chicken thighs or breasts
- 1 cup pineapple chunks (with juice if canned)
- 1/2 cup pineapple juice (or from can)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 3 cloves garlic, minced
- 1 tbsp ginger, grated (optional but recommended)
- 1 tbsp ketchup (adds balance)
- 1 tbsp cornstarch + 2 tbsp water (optional thickener)
- Salt & pepper to taste
- Green onions for garnish
Instructions
1. Add to slow cooker
Place chicken in the slow cooker. Add pineapple chunks, pineapple juice, soy sauce, brown sugar, garlic, ginger, and ketchup.
2. Cook
- Low: 6–7 hours
- High: 3–4 hours
Cook until chicken is tender and easy to shred.
3. Optional thickening
Remove chicken, then stir in cornstarch slurry. Cook on high for 10–15 minutes until sauce thickens.
4. Shred & combine
Shred chicken (or leave whole) and return to sauce. Mix well.
5. Serve
Garnish with green onions. Serve over rice, noodles, or even in lettuce wraps.
Tips & Variations
- Add bell peppers for extra color and crunch.
- Use boneless thighs for juicier results.
- For a spicy kick, add chili flakes or sriracha.
- Leftovers taste even better the next day.
If you want, I can also turn this into a sheet-pan oven version, a low-sugar healthy version, or a teriyaki-style variation.
