Description
This Sweet Hawaiian Crockpot Chicken recipe is a delightful blend of sweet and savory flavors that is sure to become a family favorite. Tender chicken cooked in a flavorful pineapple-soy sauce mixture, served over fluffy white rice.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts (cut into chunks)
Sauce:
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1 tbsp cornstarch
- 1 tbsp cold water
Vegetables:
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
Seasonings:
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Serving:
- Cooked white rice
- Sliced green onions and sesame seeds (optional, for garnish)
Instructions
- Season Chicken: Lightly season chicken with salt, pepper, and garlic powder, then place into the crockpot.
- Prepare Sauce: In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, and ketchup until well combined. Pour over the chicken.
- Add Vegetables: Add chopped bell peppers and pineapple chunks on top of the chicken.
- Cook: Cover and cook on low for 5–6 hours or on high for 2.5–3 hours until chicken is tender.
- Thicken Sauce: In the last 30 minutes, mix cornstarch and cold water, then add to the crockpot. Stir gently and cook until the sauce thickens.
- Serve: Serve over white rice and garnish with green onions and sesame seeds if desired.
Notes
- This dish can also be made with frozen chicken—just increase the cook time slightly.
- For a spicier version, add a pinch of red pepper flakes or a splash of sriracha.
- Leftovers keep well in the fridge for up to 3 days.
