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HAWAIIAN TERIYAKI CHICKEN
Hawaiian teriyaki chicken cooks in the slow cooker with an easy homemade teriyaki sauce with a Hawaiian twist. Only 5 ingredients + boneless, skinless chicken breasts is all you need for this easy family dinner recipe.
We love this served over coconut rice made in the rice cooker (for ease) or you can make it on the stove top. I’ve included that recipe as well. You can also just eat it as is or serve it over white or brown rice.
INGREDIENTS YOU NEED TO MAKE HAWAIIAN TERIYAKI CHICKEN IN THE SLOW COOKER
Boneless Skinless Chicken Breast – For this recipe you will need 4 large chicken breasts. If they are smaller then use 5 or 6 depending on size. I use the large ones from Costco.
Low-Sodium Soy Sauce – Please use low-sodium! It will be way too salty with the regular soy sauce.
Pineapple Juice – You will find this in the juice aisle at the grocery store. It comes in a can (if buying the name brand Dole) or in a plastic juice bottle.
Light Brown Sugar
Sesame Oil – This is an Asian ingredient that you will find near the soy sauce in the grocery store.
Garlic – Use fresh garlic cloves, garlic paste from the tube, or chopped garlic from the jar.
Ginger – I use the ginger paste in the tube. You can find this in the refrigerated area of the produce section at the store. By the cold salad dressings. Or you can get some fresh ginger knobs, grate the rough skin off, and then finely chop some fresh ginger.
MY TIPS FOR THIS RECIPE
– Once the cook time is up and you shred the chicken, the chicken may seem really dry but don’t worry! Once you add it back into the Hawaiian teriyaki sauce the shredded chicken pieces will soak up that sauce.
– Serve this over some coconut rice (the best way!), white rice, or brown rice. Garnish with sliced green onions.
– This can be a freezer meal! Simply add the chicken breast into a gallon-sized Ziploc bag and then add the teriyaki sauce ingredients. Shake it all together and freeze for up to 4-6 months. Either thaw before cooking or just throw the whole frozen thing (minus the Ziploc bag 🙂 ) into the slow cooker. You may need a longer cook time if you put it in frozen.
– I have never tried this recipe with chicken thighs. I am sure it would work just fine if that’s the kind of chicken you prefer.
– You might read the ingredients and be appalled at the 1 cup of brown sugar (I am guilty of that….) but it’s not like you end up eating all the sauce! Unless you drink all of the extra sauce you really are not eating 1 cup of sugar.
TRY THESE OTHER EASY TERIYAKI RECIPES
- crockpot teriyaki chicken
- teriyaki chicken rice bowls
- beef teriyaki skillet
- one pan chicken teriyaki
- teriyaki baked salmon
- pineapple teriyaki chicken meatballs
- best ever chicken teriyaki
Slow Cooker Hawaiian Teriyaki Chicken
- 4 boneless, skinless chicken breasts (or use 6 if they're small)
- 1 cup light brown sugar
- 1 cup pineapple juice
- 1 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger
- 3 cloves garlic
- 3 tablespoons cornstarch
- 4 tablespoons water
- sliced green onions for garnish
- 2 cups Jasmine rice washed and rinsed in a colander
- 1 can (14 oz) sweetened coconut milk
- 1½ cups water
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- Spray the insert of the slow cooker with cooking spray. Lay the chicken breasts on the bottom.
- In a small bowl, whisk together brown sugar, pineapple juice, soy sauce, sesame oil, and garlic. Pour over the chicken. Cover with the lid and let cook on LOW heat for 6-7 hours.
- 1 hour before cook time is done take the chicken breasts out and shred them with two forks. Combine the cornstarch and water in a small bowl and mix together until cornstarch is absorbed into the water. Pour cornstarch mixture into the teriyaki sauce in the slow cooker and stir. Add the shredded chicken back in, cover with the lid, and let it cook the remaining 30 minutes to 1 hour.
- Serve some chicken plus a drizzle of Hawaiian teriyaki sauce over coconut rice and garnish with green onions.
- Rice Cooker : Combine all ingredients into a rice cooker and press the 'white rice' function. Let it cook! This takes about 20 minutes or so.Stove Top : Combine all ingredients in a saucepan, over medium high heat, and bring to a boil. Once boiling, reduce heat to low and cover the pan with a lid. Let cook for 20-25 minutes or until all the liquid is absorbed. Turn off the heat and remove the pot from the burner. Let the pot sit, covered, for 10 minutes so the rice can absorb the liquid and get fluffy.