🍍🐔 Sweet Hawaiian Crockpot Chicken
A tender, juicy slow-cooker chicken dish coated in a sweet, tangy pineapple glaze—easy, comforting, and perfect over rice.
🛒 Ingredients
- 2 lbs (900 g) chicken thighs or breasts
- 1 can (20 oz) pineapple chunks (with juice)
- 1/2 cup pineapple juice (from can or extra if needed)
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2–3 cloves garlic, minced
- 1 tbsp ginger, grated (optional but recommended)
- 1 tbsp ketchup (for balance)
- 1/2 bell pepper, sliced (optional)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
🍳 Instructions
1. Add to crockpot
Place chicken in slow cooker.
Add pineapple chunks, 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. Thicken sauce (optional)
Remove chicken and set aside.
Stir cornstarch slurry into sauce and cook on high for 10–15 minutes until thickened.
4. Combine
Return chicken to sauce and mix well. Add bell peppers in last 30 minutes if using.
🍽️ Serving ideas
- Over steamed rice 🍚
- With noodles 🍜
- In sandwiches or lettuce wraps 🥬
💡 Tips
- Chicken thighs stay juicier than breasts
- Add chili flakes for a sweet-spicy kick 🌶️
- Searing chicken first adds deeper flavor (optional)
- Tastes even better the next day
If you want, I can also make:
- a spicy Hawaiian chicken version
- a sheet-pan baked Hawaiian chicken
