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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.
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Prep Time 15 minutes
Cook Time 6 hours
1 minute
Total Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Asian, Hawaiian
Servings 6 servings
Calories 300 kcal

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.
Keyword Easy Dinner, Hawaiian Recipe, Pineapple Chicken, Slow Cooker Meal