Here’s a sweet and savory Slow Cooker Hawaiian Chicken recipe—perfect for an easy, tropical-inspired meal 🍍🍗
Slow Cooker Hawaiian Chicken
Ingredients (4 servings)
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup pineapple chunks (fresh or canned, with juice)
- ½ cup pineapple juice (reserve from the can if using canned)
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 small bell pepper, sliced (optional)
- 1 tsp ginger, grated or ½ tsp ground ginger
- 2 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
- Cooked rice, for serving
- Optional garnish: sliced green onions, sesame seeds
Instructions
- Prepare chicken
- Season chicken lightly with salt and pepper and place in the slow cooker.
- Mix sauce
- In a bowl, combine pineapple juice, soy sauce, brown sugar, garlic, and ginger.
- Pour over chicken. Add pineapple chunks and bell pepper if using.
- Cook
- Cover and cook on low 4–6 hours or high 2–3 hours, until chicken is cooked through (internal temperature 165°F / 74°C) and tender.
- Optional thickening
- Remove chicken and veggies.
- Stir cornstarch slurry into the sauce and cook on high for 10–15 minutes to thicken.
- Return chicken to sauce.
- Serve
- Serve chicken over rice and spoon sauce and pineapple on top.
- Garnish with green onions and sesame seeds if desired.
Tips & Variations
- Extra flavor: Add a splash of teriyaki sauce or a little sriracha for heat.
- Vegetable boost: Toss in snap peas, carrots, or broccoli in the last 30 minutes of cooking.
- Make it sticky: For a slightly caramelized finish, broil the chicken with sauce for 3–5 minutes before serving.
- Meal prep: Keeps well in the fridge for 3–4 days and tastes even better the next day.
I can also give you a one-pan stovetop version that cooks in under 30 minutes if you want a quicker option.
