Sweet Hawaiian Crockpot Chicken
This sweet Hawaiian crockpot chicken combines juicy thighs, pineapple, and a sticky-sweet sauce that develops incredible flavor while you're away. Perfect for busy weeknights, this tropical-inspired dish creates tender, fall-apart meat with minimal effort and maximum flavor.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 can (20 oz) pineapple chunks in juice, undrained
- ¼ cup brown sugar, packed
- ⅓ cup low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small red bell pepper, diced
- ½ small sweet onion, chopped
- 2 tbsp rice vinegar
- ¼ tsp red pepper flakes optional
- 2 tbsp cornstarch
- 2 tbsp cold water
- 3 green onions, sliced
- 1 tbsp sesame seeds, toasted
Instructions
- Place chicken thighs in the bottom of your crockpot.
- In a medium bowl, combine pineapple with juice, brown sugar, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes (if using). Stir until sugar begins to dissolve.
- Add diced bell pepper and onion to the crockpot, then pour the sweet Hawaiian sauce over everything.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken is tender.
- Shred the chicken in the crockpot using two forks.
- Mix cornstarch and water until smooth, stir into the crockpot, and cook on HIGH for 20-30 minutes until sauce thickens.
- Garnish with green onions and sesame seeds before serving over rice.
Notes
For the best sweet Hawaiian crockpot chicken, use thighs instead of breasts as they stay juicier during long cooking. Try the coconut variation by replacing half the pineapple juice with coconut milk for an extra tropical twist.
Nutrition: Calories: 285 | Fat: 9g | Carbohydrates: 23g | Protein: 28g | Sodium: 720mg | Sugar: 18g