Sweet Hawaiian Crockpot Chicken is a mouthwatering dish that brings a taste of the tropics right to your dinner table. This easy-to-make recipe combines the tender juiciness of slow-cooked chicken with the sweetness of pineapple and the rich flavors of soy sauce and brown sugar, creating a perfect harmony of savory and sweet. Ideal for those busy days when you crave something delicious but don’t have the time to stand over the stove, this crockpot creation promises to satisfy your cravings with minimal effort. Let your slow cooker transport you to the Hawaiian islands with this delectably sweet and savory chicken dish.
Why You’ll Love Sweet Hawaiian Crockpot Chicken:
- Effortless Cooking: Simply add the ingredients to your crockpot and let it do the work for you.
- Sweet and Savory Flavors: A delightful combination that appeals to a wide range of palates.
- Versatile Serving Options: Serve over rice, noodles, or enjoy as a filling for tacos or sliders.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a special gathering, this dish is sure to impress.
Ingredients Notes For Sweet Hawaiian Crockpot Chicken:
- Chicken: Boneless, skinless chicken breasts or thighs work best for tender, easy-to-shred results.
- Pineapple: Use canned pineapple chunks for convenience, saving the juice for the sauce.
- Soy Sauce: Adds depth and saltiness to balance the sweetness of the pineapple and brown sugar.
- Brown Sugar: Enhances the tropical flavor profile with its rich sweetness.
- Garlic and Ginger: Fresh minced garlic and ginger add a zesty kick that complements the other flavors.
Recipe Steps:
- Layer Ingredients: In your crockpot, place the chicken pieces at the bottom. Top with pineapple chunks, reserving the juice for the sauce.
- Prepare the Sauce: In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and ginger. Pour this mixture over the chicken and pineapple.
- Cook: Cover and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks. Stir well to combine with the sauce and pineapple. Serve hot over your choice of base.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
INGREDIENTS
- 2 pounds boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/3 cup soy sauce
- 1/2 cup ketchup
- 1/4 cup chicken broth
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, grated (optional for added flavor)
- 1 cup pineapple chunks (you can use canned or fresh)
- 2 tablespoons cornstarch (mixed with 2 tablespoons water for the slurry)
- Salt and pepper, to taste
- Green onions and sesame seeds for garnish (optional)
INSTRUCTIONS
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper and place them in the bottom of the crockpot.
- Mix the Sauce:
- In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, chicken broth, garlic, and ginger (if using). Pour this mixture over the chicken in the crockpot.
- Cook:
- Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
- Add Pineapple and Thicken Sauce:
- About 30 minutes before serving, add the pineapple chunks to the crockpot. If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and stir it into the crockpot. Increase the heat to high (if it’s not already) and let the sauce thicken for about 20-30 minutes.
- Shred the Chicken (Optional):
- Once cooked, you can remove the chicken breasts, shred them with two forks, and then return the shredded chicken to the pot to soak up the sauce, or you can leave them whole.
- Serve:
- Serve the Sweet Hawaiian Crockpot Chicken over cooked rice, garnished with sliced green onions and sesame seeds, if desired.