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Sweet Hawaiian Crockpot Chicken


  • Author: Munil

Description

Sweet Hawaiian Crockpot Chicken is a flavorful, easy-to-make dish that combines the rich taste of tender chicken with the tropical sweetness of pineapple and a savory soy sauce base. This slow-cooked meal is perfect for busy weeknights or large gatherings, offering a hassle-free cooking method that allows you to set it and forget it. The dish’s balance of sweet and savory flavors, thanks to the combination of brown sugar (or honey) and soy sauce, creates a delicious sauce that infuses every bite of chicken and vegetables. With the addition of vibrant bell peppers, onions, and optional spices, Sweet Hawaiian Crockpot Chicken is a dish that brings a taste of the tropics to your dinner table.


Ingredients

Scale
  • 2 lb chicken chunks white or dark meat
  • 1 cup pineapple juice
  • 1/4 cup brown sugar packed
  • 1/3 cup soy sauce low sodium recommended
  • 1 medium can pineapple chunks optional
  • 1 small onion chopped, optional (Vidalia recommended)
  • 1 green bell pepper cut into chunks, optional

Instructions

  • Prepare the Chicken: Cut the chicken into bite-sized chunks.
  • Chop the Vegetables: If using, chop the onion and cut the green bell pepper into chunks.
  • Mix the Sauce: In a slow cooker, combine pineapple juice, brown sugar, and soy sauce. Stir until the sugar dissolves.
  • Add Ingredients: Place the chicken in the slow cooker. Add pineapple chunks, onion, and green bell pepper, stirring to coat everything with the sauce.
  • Cook: Cover and set the slow cooker to low. Cook for 6-8 hours, or 3-4 hours on high, until the chicken is tender.
  • Serve: Prepare rice while the chicken cooks. Once done, serve the chicken over rice, ensuring each serving gets a good amount of sauce and vegetables.
  • Garnish: Optionally, garnish with fresh green onions or sesame seeds.

Notes

  • Choosing Chicken: Boneless chicken thighs are ideal for this dish as they stay moist and tender during the long cooking time. If you prefer leaner meat, chicken breasts work too, but be careful not to overcook them to avoid dryness.
  • Pineapple: Both fresh and canned pineapple work well in this recipe. Fresh pineapple adds a brighter, slightly tangy flavor, while canned pineapple (in juice, not syrup) gives a sweeter taste.
  • Balancing Sweet and Savory: Adjust the sweetness by reducing or increasing the amount of brown sugar or honey. If you prefer a saltier profile, add a touch more soy sauce or use low-sodium soy sauce for a lighter flavor.
  • Optional Marinating: For extra flavor, marinate the chicken in the soy sauce mixture for 30 minutes to an hour before adding it to the crockpot. This step is optional but enhances the overall taste.
  • Spicing It Up: If you enjoy a bit of heat, consider adding red pepper flakes, sriracha, or chopped jalapeños to the sauce for a spicy kick. Adjust the spice level according to your preference.
  • Thickening the Sauce: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crockpot during the last 30 minutes of cooking.
  • Make-Ahead & Storage: This dish can be prepped the night before and refrigerated in the crockpot insert. In the morning, simply start the crockpot. Leftovers can be stored in the fridge for up to 4 days, or frozen for up to 3 months in airtight containers.