Crockpot Sweet Hawaiian Pineapple Chicken
Indulge in the tropical flavors of Hawaii with this effortless Crockpot Sweet Hawaiian Pineapple Chicken. Tender chunks of chicken are slow-cooked to perfection in a luscious sauce that balances sweet pineapple, tangy soy sauce, and a hint of ginger. The result is a mouthwatering dish that’s both comforting and exotic, perfect for busy weeknights or lazy weekends. Serve it over a bed of fluffy rice to soak up every last drop of the irresistible sauce.
Equipment
- 6-quart slow cooker or crockpot
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Small mixing bowl
- Whisk
- Wooden spoon or silicone spatula
Ingredients
Protein
- 2 lbs Boneless, skinless chicken breasts cut into 1-inch cubes [907 g]
Produce
- 1 can Pineapple chunks in juice 20 oz, drained (reserve juice) [567 g]
- 1 medium Red bell pepper diced
- 3 cloves Garlic minced
- 1 tablespoon Fresh ginger grated [15 g]
Sauce
- 1/2 cup Reserved pineapple juice [120 ml]
- 1/4 cup Low-sodium soy sauce [60 ml]
- 1/4 cup Brown sugar packed [50 g]
- 2 tablespoons Rice vinegar [30 ml]
- 1 tablespoon Sesame oil [15 ml]
Thickener
- 2 tablespoons Cornstarch [16 g]
- 2 tablespoons Water [30 ml]
For Serving (Optional)
- 4 cups Cooked white rice [740 g]
- 2 Green onions thinly sliced
- 1 tablespoon Sesame seeds [9 g]
Pantry Staples
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Salt optional, adjust based on soy sauce saltiness
Instructions
Prepare the Chicken
- Cut the chicken breasts into 1-inch cubes and place them in the slow cooker.
Prepare the Vegetables
- Drain the pineapple chunks, reserving 1/2 cup of the juice for the sauce.
- Dice the red bell pepper and mince the garlic.
- Grate the fresh ginger.
- Add the pineapple chunks, bell pepper, garlic, and ginger to the slow cooker with the chicken.
Make the Sauce
- In a small mixing bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, and sesame oil.
- Pour the sauce over the chicken and vegetables in the slow cooker.
- Add black pepper and stir gently to combine all ingredients.
Cook
- Cover the slow cooker and cook on High for 4-6 hours or on Low for 6-8 hours, until the chicken is tender and cooked through.
Thicken the Sauce
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- About 30 minutes before serving, stir the cornstarch slurry into the slow cooker.
- Replace the lid and cook on High for an additional 30 minutes, or until the sauce has thickened.
Serve
- Serve the Sweet Hawaiian Chicken over cooked white rice.
- Garnish with sliced green onions and a sprinkle of sesame seeds if desired.
Notes
For a lower-sugar version, you can reduce the brown sugar or use a sugar substitute. To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce. For added vegetables, consider adding sliced carrots or snow peas during the last hour of cooking. This dish can be made ahead and reheated. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To scale the recipe, maintain the same cooking time but ensure your slow cooker is no more than 3/4 full for optimal cooking. For a tropical twist, try substituting mango chunks for half of the pineapple.
Notes
- Lighter Alternatives: Use a sugar substitute like honey or maple syrup instead of brown sugar for a lighter option. Opt for low-sodium soy sauce or coconut aminos to reduce salt content.
- Ingredient Substitutions: Replace rice vinegar with apple cider vinegar if you don’t have any on hand. If you prefer a tangier flavor, substitute half of the pineapple chunks with mango or peach chunks.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual portions for up to 3 months.
- Reheating Tips: Reheat in the microwave in short bursts, stirring in between to ensure even heating. If reheating on the stove, add a splash of water to keep the sauce from thickening too much.
- Fresh Ingredients: Use freshly grated ginger for a more vibrant and robust flavor. Fresh garlic enhances the sauce’s aroma and taste compared to garlic powder.
Quick Tips
- Thickening the Sauce: To achieve a thicker sauce, simmer the liquid on the stovetop after slow-cooking for 5-10 minutes.
- Improving Texture: For a crispier texture, sear the chicken cubes in a hot skillet before adding them to the slow cooker.
- Balanced Flavor: Adjust the sweetness by tasting the sauce before slow cooking. If it’s too sweet, add a splash more of rice vinegar.
Side Dish Suggestions
- Vegetables: Serve with steamed broccoli, green beans, or stir-fried mixed vegetables to add a healthy and crunchy element.
- Salads: A simple cucumber salad with a light vinaigrette pairs well with the tangy and sweet flavors of the chicken.
- Grains: Swap white rice for quinoa or cauliflower rice for a lighter side dish.
Nutritional Benefits
- Protein: Chicken is a lean source of protein that helps with muscle repair and maintenance.
- Vitamins: Red bell peppers are rich in vitamin C and antioxidants, which support immune health.
- Pineapple: Provides a good source of vitamin C and dietary fiber, aiding in digestion and overall wellness.
Serving Suggestions
- Portion Size: Serve approximately 1 cup of the chicken mixture over 1 cup of cooked rice per person.
- Presentation Tips: Garnish with thinly sliced green onions and a sprinkle of sesame seeds for a colorful and appealing presentation.
- Complementary Beverages: Pair with a glass of chilled white wine like a Riesling, or a tropical mocktail for a refreshing meal.
Meal Prep Tips
- Advance Preparation: Dice the chicken, bell peppers, and mince garlic the night before. Store them separately in airtight containers in the refrigerator.
- Freezer-Friendly: Combine the chicken, bell pepper, garlic, ginger, and sauce ingredients in a freezer-safe bag. Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator and add directly to the slow cooker.
- Batch Cooking: Double the recipe and freeze individual portions for easy weeknight dinners.
Customization Ideas
- Vegetarian Option: Substitute the chicken with tofu cubes or chickpeas for a vegetarian version. Use vegetable broth instead of the chicken juices.
- Gluten-Free: Ensure to use tamari or coconut aminos instead of soy sauce.
- Add-ins: Include snow peas, baby corn, or sliced carrots during the last hour of cooking for extra texture and nutrition.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned?
- Yes, fresh pineapple can be used. Just make sure to extract some juice for the sauce, or use store-bought pineapple juice if needed.
- Can I cook this on the stovetop instead?
- Yes, simmer the ingredients in a large pot over medium heat for about 25-30 minutes, stirring occasionally, until the chicken is cooked and the sauce has thickened.
- Can I use frozen chicken?
- It’s recommended to thaw the chicken before using it in the slow cooker to ensure even cooking.
- How can I make it spicier?
- Add crushed red pepper flakes or a dash of sriracha to the sauce mixture for a spicy kick.
- Is it possible to use chicken thighs instead of breasts?
- Absolutely! Chicken thighs will add more flavor and a slightly different texture to the dish.
Recipe Success Tips
- Uniform Chicken Pieces: Cut the chicken into uniform 1-inch cubes to ensure even cooking and tenderness.
- Stir During Cooking: If possible, stir the mixture once or twice during cooking to evenly distribute the sauce and prevent sticking.
- Thickening the Sauce: Be patient when thickening the sauce. Make sure to cook it for the full 30 minutes after adding the cornstarch slurry to achieve the perfect consistency.
- Avoid Overcooking: Monitor the slow cooker to avoid overcooking the chicken, which can lead to a dry texture.
- Taste Before Salting: Soy sauce can be quite salty, so taste the sauce before adding extra salt to avoid an overly salty dish.
