Sweet Hawaiian Crockpot Chicken
A simple slow cooker meal featuring tender chicken in a sweet and savory sauce made with pineapple, soy sauce, and brown sugar. Perfect for busy weeknights, this dish combines tropical flavors with minimal effort and pairs beautifully with rice or vegetables.
Equipment
- 1 Slow cooker (4-6 quarts) For hands-off cooking.
- 1 Measuring Spoons and Cups To ensure accurate ingredient amounts.
- 1 Sharp Knife For trimming chicken and chopping vegetables.
- 1 Cutting Board For prep work.
- Optional Rice cooker For serving with rice.
Ingredients
For the Chicken
- 2 lbs Boneless, skinless chicken thighs Thighs stay juicier than breasts during slow cooking.
- 1 cup Pineapple juice Use canned or fresh; reserve chunks for added texture.
- ½ cup Soy sauce Adds saltiness and umami.
- ¼ cup Brown sugar Adjust to taste for sweetness.
- 1 tbsp Garlic Minced fresh or pre-minced for convenience.
- 1 tsp Ginger Freshly grated or ground for flavor.
- ¼ tsp Red pepper flakes for mild heat. Optional
Optional Add-Ins
- 1 cup Bell peppers Chopped for color and crunch.
- 1 cup Onion Sliced for added sharpness.
- 1 cup Pineapple chunks Fresh or canned for extra fruitiness.
Instructions
Step-by-Step Recipe
Prepare the Ingredients:
- Trim any excess fat from the chicken thighs and pat them dry with paper towels.
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, and optional red pepper flakes.
Layer in the Slow Cooker:
- Place the chicken thighs in an even layer at the bottom of the slow cooker.
- Add bell peppers, onions, and pineapple chunks on top if using.
- Pour the sauce evenly over the chicken and vegetables. Avoid stirring to maintain layer integrity.
Cook the Chicken:
- Cover and cook on low for 6–7 hours or high for 3–4 hours. If using frozen chicken, extend cooking time by 2 hours on low or 1 hour on high.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Serve:
- Shred the chicken directly in the slow cooker or serve whole pieces. Stir gently to coat everything in the sauce.
- Serve over rice, in lettuce wraps, or as sliders with additional toppings like green onions or sesame seeds.
Notes
-
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months in freezer-safe containers.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to retain moisture.
- Substitutions: Use chicken breasts if preferred, but reduce cooking time slightly to avoid drying out. Substitute coconut aminos for soy sauce to make it gluten-free.
Frequently Asked Questions
- What are the four key ingredients for Sweet Hawaiian Crockpot Chicken?
- Chicken thighs, pineapple juice, soy sauce, and brown sugar form the base of the dish.
- How can I make a homemade Sweet Hawaiian Crockpot Chicken?
- Combine chicken, pineapple juice, soy sauce, and brown sugar in a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until tender.
- Are there variations of the Sweet Hawaiian Crockpot Chicken recipe using pineapple juice?
- Yes, some recipes add fresh pineapple chunks for texture or adjust the juice amount for more sweetness or tanginess.
- What is the simplest slow cooker Hawaiian chicken recipe?
- Combine chicken thighs, pineapple juice, soy sauce, and brown sugar in the slow cooker. Cook on low for 6–7 hours without additional steps.
- Where can I find Sweet Hawaiian chicken recipes similar to Grandma’s secret version?
- Look for family-style recipes online that include personal touches like extra spices or ingredient swaps.
- Could you suggest some traditional slow cooker Hawaiian recipes?
- Traditional recipes often use pork or chicken cooked with pineapple, soy sauce, and brown sugar, served with rice or vegetables.
Tips & Tricks
- Flavor Enhancement: Add a splash of rice vinegar or lime juice for brightness. Garnish with sesame seeds or chopped green onions for presentation.
- Presentation: Serve over jasmine or coconut rice with a side of steamed broccoli or roasted vegetables for a balanced meal.
- Leftovers: Use leftover chicken in sandwiches, wraps, or salads for quick lunches.
Plating and Garnishing
- Garnish: Sprinkle sesame seeds, chopped green onions, or red pepper flakes for color and texture.
- Serving Style: Serve in bowls over rice with a side of steamed vegetables or as sliders with buttery rolls and coleslaw.
- Pairings: Pair with jasmine rice, butter lettuce wraps, or roasted bell peppers for a complete meal.