Crockpot Hawaiian Chicken
This Crockpot Hawaiian Chicken is a tropical delight! Juicy chicken in a sweet and savory pineapple glaze will have everyone coming back for seconds.
Servings: 4 servings
Ingredients
For the Chicken:
- 20 ounces pineapple chunks (1 can)
- 1 cup low-sodium soy sauce
- ½ cup rice vinegar
- ½ cup ketchup
- ½ cup finely chopped onion
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 bell peppers (any color, diced)
- 2 tablespoons cornstarch
- Chopped green onions (for garnish)
- Sesame seeds (for presentation)
Instructions
Instructions
- Step 1: Prepare the Sauce - In a mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, ketchup, brown sugar, minced garlic, and ground ginger.
- Step 2: Combine Ingredients - In your crockpot, add the pineapple chunks (including the juice), chopped onion, and diced bell peppers. Pour the sauce over the top.
- Step 3: Add the Chicken - Cut the boneless, skinless chicken breasts into bite-sized pieces and add them to the crockpot. Stir gently to combine.
- Step 4: Cook - Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
- Step 5: Thicken the Sauce - About 30 minutes before serving, mix the cornstarch with a little water to create a slurry. Stir this into the crockpot.
- Step 6: Serve - Once cooking is complete, shred the chicken if desired, and serve the Crockpot Hawaiian Chicken over rice, in tacos, or on a fresh bed of greens.
Equipment
- Crockpot
- Cutting board and knife
- Measuring cups and spoons
- Mixing Bowl
- Whisk
Notes
- For extra flavor, use skinless chicken thighs instead of breasts.
- Feel free to add more vegetables like zucchini or carrots.
- Store leftovers in an airtight container for up to 3 days.