Description
This Sweet Hawaiian Crockpot Chicken is a flavorful fusion of tender, slow-cooked chicken breasts bathed in a sweet and savory pineapple-soy sauce. Perfect for busy weeknights or casual gatherings, this recipe is easy to prepare and loved by all. The combination of juicy pineapple chunks, rich brown sugar, and garlic creates an irresistible sauce that perfectly complements the chicken. Serve it over rice for a complete tropical-inspired meal that feels indulgent but is simple to make
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs for a richer taste)
- 1 can (20 oz) pineapple chunks, drained (reserve the juice)
- 1/2 cup brown sugar (can reduce or substitute with honey for a healthier option)
- 1/3 cup low-sodium soy sauce (or tamari for a gluten-free option)
- 2 cloves garlic, minced
- 1/4 cup cornstarch (optional, for thickening the sauce)
- 1 tablespoon vegetable oil (optional, for searing)
- Salt and pepper, to taste
- Green onions (sliced, for garnish)
- Sesame seeds (optional, for garnish)
- Cooked white rice or coconut rice (for serving)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and pepper. (Optional) Heat vegetable oil in a skillet over medium-high heat and sear the chicken on each side for 2-3 minutes until golden brown. This step enhances flavor but is optional for quicker prep.
- Assemble in the Crockpot: Place the chicken breasts in the bottom of the slow cooker. Pour the reserved pineapple juice over the chicken. Add the pineapple chunks, brown sugar, soy sauce, and minced garlic. Stir lightly to ensure the chicken is coated with the sauce ingredients.
- Slow Cook: Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (75°C).
- Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the chicken from the crockpot after cooking. In a small bowl, whisk together the cornstarch with 1/4 cup of water to create a slurry. Stir this into the liquid in the crockpot and cook on high for 15-20 minutes until the sauce thickens. Return the chicken to the sauce.
- Serve: Serve the chicken whole or shredded over cooked white or coconut rice. Spoon the sauce over the top and garnish with green onions and sesame seeds, if desired.
Notes
- Searing the Chicken: Searing the chicken before placing it in the crockpot adds extra flavor but is optional.
- Sauce Variations: For a spicier twist, add 1-2 tablespoons of sriracha or chili paste. You can also substitute half of the soy sauce with barbecue sauce for a smoky flavor.
- Vegetable Additions: To make this a one-pot meal, add bell peppers, carrots, or snap peas during the last hour of cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze for up to 3 months. Reheat in a skillet over medium heat or microwave until warmed through.
- Make It Gluten-Free: Use tamari or a gluten-free soy sauce to make this dish suitable for those with gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (on low) or 2-3 hours (on high)
- Category: Main Course, Dinner
- Cuisine: Hawaiian, Tropical, Fusion
Nutrition
- Calories: 400
- Sugar: 25g
- Sodium: 700mg (using low-sodium soy sauce)
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sweet Hawaiian Crockpot Chicken Recipe