Sweet Hawaiian Crockpot Chicken Recipe
This Sweet Hawaiian Crockpot Chicken recipe is a flavorful and easy-to-make dish that combines the tropical taste of pineapple, soy sauce, and brown sugar. Perfect for busy weeknights or meal prep, it’s a crowd-pleasing meal that is tender, savory, and slightly sweet. Serve it over rice for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Total Time: 3-4 hours (on high) or 6-8 hours (on low)
- Yield: 4 servings
- Category: Main Dish, Slow Cooker Recipes, Family Meals
- Method: Slow Cooker
- Cuisine: Hawaiian, Tropical
- Diet: Gluten Free
Ingredients
- 2 lb chicken, cut into bite-sized chunks (white or dark meat)
- 1 cup pineapple juice
- 1/4 cup brown sugar, packed
- 1/3 cup soy sauce (low sodium recommended)
- 1 can (15 oz) pineapple chunks, drained (optional)
- 1 Vidalia onion, chopped (optional)
- 1 green bell pepper, cut into chunks (optional)
Instructions
- Prepare Chicken and Vegetables: Cut the chicken into bite-sized pieces. Dice the onion and chop the bell pepper if you're using them.
- Mix the Sauce: In a slow cooker, combine pineapple juice, brown sugar, and soy sauce. Stir until the brown sugar dissolves completely.
- Add Ingredients: Add the chicken pieces, pineapple chunks, diced onion, and bell pepper to the slow cooker. Stir gently to coat everything in the sauce.
- Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fork-tender.
- Serve: Cook rice (white or jasmine) while the chicken finishes cooking. Serve the chicken and sauce over the rice, ensuring there is plenty of sauce with each serving.
Notes
- For a spicier version, add sriracha or red pepper flakes.
- Use boneless, skinless chicken thighs for a juicier texture.
- To make it vegetarian, swap the chicken for tofu or tempeh.
- Freeze leftovers for up to 2 months and reheat as needed.
- To make this gluten-free, use a gluten-free soy sauce.
