Slow Cooker Hawaiian Pineapple Chicken

A serving of the Hawaiian chicken with rice on a white plate

Slow Cooker Hawaiian Pineapple Chicken

Slow Cooker Hawaiian Pineapple Chicken is a crockpot chicken recipe that's perfect for busy weeknights. Throw everything into the slow cooker and you end up with tender chicken breast pieces and veggies, in a sweet and savory Hawaiian style teriyaki sauce. Serve over rice for the best dinner!

Course Dinner, Slow Cooker

Cuisine American

Keyword crockpot hawaiian chicken, slow cooker hawaiian pineapple chicken

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 238kcal

Author Jessica - Together as Family

Ingredients

Hawaiian Sauce

1 cup pineapple juice (reserved from the can)
3 tablespoons cornstarch
1/2 cup low-sodium soy sauce
1/2 cup tomato ketchup
3 tablespoons light brown sugar
2 tablespoons minced garlic
2 teaspoons ground ginger
2 teaspoons sesame oil
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional for heat)

Hawaiian Chicken

2 pounds boneless, skinless chicken breast OR thighs (cut into 1-inch chunks)
1 sweet onion chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 can (20 oz) pineapple chunks (drained, reserve the juice)
sesame seeds & sliced green onions

Instructions

Drain the can of pineapple chunks and reserve the juice from the can in a separate bowl (1 cup pineapple juice is needed for the sauce). Set the pineapple chunks aside for later.
In a mixing bowl, whisk together the reserved pineapple juice and cornstarch until smooth.
1 cup pineapple juice, 3 tablespoons cornstarch
Add in the low-sodium soy sauce, tomato ketchup, light brown sugar, minced garlic, ground ginger, sesame oil, salt & pepper, and red pepper flakes (if using). Whisk to combine and set aside for later.
1/2 cup low-sodium soy sauce, 1/2 cup tomato ketchup, 3 tablespoons light brown sugar, 2 tablespoons minced garlic, 2 teaspoons ground ginger, 2 teaspoons sesame oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes
Place the cubed chicken into the bottom of the slow cooker. Add the onion, red pepper chunks, and green pepper chunks over top the chicken.
2 pounds boneless, skinless chicken breast OR thighs, 1 sweet onion, 1 red bell pepper, 1 green bell pepper, 1 can (20 oz) pineapple chunks
Pour the sauce over the chicken and vegetables. Add the pineapple chunks on top.
Cover and cook on LOW heat for 6-7 hours. The chicken should be tender and cooked to a safe internal temperature of 165℉.
Serve hot over cooked white rice, brown rice, or noodles. Garnish with sesame seeds and sliced green onions. Enjoy!
sesame seeds & sliced green onions

Notes

Chicken : You can use either skinless boneless chicken breast or chicken thighs in this recipe. Chicken breast is a leaner option, but chicken thighs hold up better to the longer cook time and some say it has more flavor. 2 pounds is about 4 chicken breasts and closer to about 6 chicken thigh pieces.

Minced Garlic : You can mince or press fresh garlic cloves, use chopped garlic from a jar or use garlic paste from the tube.

Nutrition