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Hawaiian Teriyaki Chicken is made in the slow cooker with only 5 ingredients + chicken! A homemade sweet Hawaiian teriyaki sauce cooks with chicken. Sere over coconut rice for the best dinner!
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Slow Cooker Hawaiian Teriyaki Chicken

Hawaiian Teriyaki Chicken is made in the slow cooker with only 5 ingredients + chicken! A homemade sweet Hawaiian teriyaki sauce cooks with chicken. Sere over coconut rice for the best dinner!
Course Dinner
Cuisine American
Keyword hawaiian teriyaki chicken
Prep Time 5 minutes
Cook Time 7 hours
Servings 8 people
Calories 441kcal
Author Jessica

Ingredients

  • 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

Coconut Rice

  • 2 cups Jasmine rice washed and rinsed in a colander
  • 1 can (14 oz) sweetened coconut milk
  • cups water
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt

Instructions

  • 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.

Coconut Rice

  • 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.

Notes

Nutrition Information : Calories is for 1 serving of the chicken plus some drizzle + 1/2 cup of coconut rice. 
Ginger : I use ginger paste from the tube (1 teaspoon). You can also use a fresh ginger knob by peeling the rough skin off and then finely chopping 1 teaspoon of fresh ginger. You can also substitute with 1/2 teaspoon dried ginger if wanted. 

Nutrition

Calories: 441kcal | Carbohydrates: 77g | Protein: 6g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 1230mg | Potassium: 321mg | Fiber: 2g | Sugar: 32g | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg