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Sweet Hawaiian Crockpot Chicken Recipe

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4 from 41 reviews

This Sweet Hawaiian Crockpot Chicken recipe features tender, bite-sized chicken pieces slow-cooked with vibrant bell peppers, onions, and pineapple chunks in a flavorful sweet and tangy sauce. Perfect for an easy weeknight dinner, it combines tropical pineapple juice with soy sauce, garlic, ginger, and brown sugar, finished with a cornstarch slurry to create a luscious glaze. Serve over rice with optional green onions and sesame seeds for a delightful taste of island-inspired comfort food.

  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings

Ingredients

Chicken and Vegetables

  • 4 boneless skinless chicken breasts (about 2 pounds), cut into bite-sized cubes
  • 1 can (20 oz.) pineapple chunks in juice (drained, juice reserved)
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 green bell pepper, chopped into 1-inch pieces
  • 1 medium sweet onion, chopped into 1-inch pieces

Sauce

  • ¾ cup pineapple juice (from canned pineapple chunks, add water or chicken broth if needed)
  • ½ cup ketchup
  • ⅓ cup soy sauce (low sodium recommended)
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced or pressed
  • 1 teaspoon minced or grated fresh ginger

Thickening Slurry

  • ¼ cup cornstarch
  • ¼ cup water

For Serving and Garnish

  • Cooked rice
  • Sliced green onions (optional)
  • Sesame seeds (optional)

Instructions

  1. Drain Pineapple. Drain the pineapple chunks from the can, reserving the juice. Measure about ¾ cup of juice; if less, add water or chicken broth to make ¾ cup.
  2. Combine Ingredients in Crockpot. Spray the inside of the crockpot with nonstick cooking spray for easy cleanup. Add the cubed chicken, chopped red and green bell peppers, chopped onion, and drained pineapple chunks to the crockpot.
  3. Make the Sauce. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and grated ginger until well combined. Pour this sauce over the chicken and vegetables in the crockpot, and stir gently to combine.
  4. Slow Cook. Cover the crockpot and cook on Low for 4 hours or on High for 3 hours until the chicken is tender and thoroughly cooked.
  5. Prepare Cornstarch Slurry. About 30 minutes before serving, mix the cornstarch with water in a small bowl to form a smooth slurry.
  6. Thicken the Sauce. Switch the crockpot to High. Stir the cornstarch slurry into the crockpot contents, cover, and cook for another 20 to 30 minutes to thicken the sauce to a glossy glaze.
  7. Adjust Seasoning. Taste the dish and season with salt and pepper as desired to enhance the flavors.
  8. Serve. Serve the sweet Hawaiian chicken hot over cooked rice. Garnish with sliced green onions and sesame seeds, if desired, for added color and flavor.

Notes

  • Use low sodium soy sauce to control the salt level in the dish.
  • Adding water or chicken broth to pineapple juice ensures you have enough liquid for the sauce.
  • If you prefer a thicker sauce, you can add a bit more cornstarch slurry, but add gradually to avoid over-thickening.
  • For an even richer flavor, brown the chicken lightly in a skillet before adding to the crockpot (optional).
  • This dish pairs excellently with steamed jasmine or basmati rice for a complete meal.
  • You can prepare this recipe a day in advance; flavors develop nicely when reheated gently.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Hawaiian

Find it online: https://ellarecipe.com/sweet-hawaiian-crockpot-chicken-recipe/