Sweet Hawaiian Crockpot Chicken (Print-Friendly Version)
Juicy chicken simmered in pineapple, soy, and peppers for a sweet, tangy, and easy tropical dinner.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup pineapple chunks, drained
03 -
1/2 cup soy sauce
04 -
1/4 cup brown sugar
05 -
1/4 cup honey
06 -
1/4 cup ketchup
07 -
2 cloves garlic, minced
08 -
1 teaspoon grated fresh ginger
09 -
1 teaspoon sesame oil
10 -
1 red bell pepper, sliced
11 -
1 green bell pepper, sliced
12 -
1 onion, sliced
→ Optional and Serving
13 -
1 tablespoon cornstarch
14 -
Cooked rice, for serving
15 -
Chopped green onions
16 -
Sesame seeds
# How to Prepare:
01 -
Arrange boneless, skinless chicken breasts in a single layer at the base of the slow cooker.
02 -
In a medium bowl, whisk together pineapple chunks, soy sauce, brown sugar, honey, ketchup, minced garlic, grated ginger, and sesame oil until well blended.
03 -
Pour the prepared sauce evenly over the chicken. Layer the sliced red bell pepper, green bell pepper, and onion on top.
04 -
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken reaches full tenderness.
05 -
For a thicker sauce, dissolve cornstarch in 2 tablespoons of water. Stir into the slow cooker 30 minutes before serving, and increase heat to high until sauce thickens.
06 -
Transfer cooked chicken to a plate and shred with two forks. Return meat to the slow cooker and fold into the sauce and vegetables.
07 -
Serve the chicken mixture over steamed rice. Garnish generously with chopped green onions and sesame seeds.
# Extra Tips:
01 -
For optimal flavor, use fresh pineapple; however, well-drained canned pineapple offers convenience without sacrificing taste.
02 -
Adjust soy sauce for saltiness; use low-sodium soy sauce to reduce sodium content if desired.