This Crock Pot Hawaiian Pineapple Chicken will surely be a hit with anyone who tries it! Tender chicken is cooked with a sweet and salty marinade that contains delicious pineapple for a tropical twist. Serve over rice for a well-rounded meal you'll make again and again.
Can't figure out yet another way to prepare chicken? It's so easy to get in a chicken rut, but not when you have the help of your slow cooker!
This delicious crock pot chicken recipe is inspired by the tropical flavors of Hawaii. A can of pineapple chunks, soy sauce, and other common ingredients come together to create a sweet and salty marinade packed with many layers of flavor. The chicken cooks low and slow in the crock pot until it's fall-apart tender.
It's the perfect recipe to help you escape the winter blues and enjoy a little taste of the tropics!
Serve this slow cooker Hawaiian pineapple chicken over rice, noodles, or roasted vegetables for a complete meal. Don't forget to garnish with some green onions and toasted sesame seeds.
Why You’ll Love This Recipe
- Tender and flavorful chicken is made with simple ingredients you may already have on hand.
- The sweet and salty Hawaiian flavor is loved by both kids and adults.
- To make it your own, you can serve this sweet Hawaiian crockpot chicken recipe over rice, noodles, or vegetables.
- Preparing the chicken in the slow cooker means less work for you! Simply mix the marinade together, add the chicken and let the magic happen.
Ingredients You’ll Need
- Chicken Thighs - You'll need boneless skinless chicken thighs cut into pieces. Chicken thighs are higher in fat, allowing them to soak up all of the flavors of the marinade without drying out.
- Pineapple Chunks - A can of chopped pineapple chunks (including the juice) gives the marinade its sweet tropical flavor.
- Brown Sugar - Adds additional sweetness to the marinade along with a deep molasses flavor.
- Orange Juice - Gives the marinade acidity and a fresh citrus flavor to brighten the dish.
- Vegetables - You'll need yellow and red bell pepper, garlic, and onion to give the dish lots of flavors, texture, and fresh garden taste.
- Ground Ginger - Adds a hint of spice to the dish that is popular in Hawaiian cooking.
- Ketchup - Adds additional acidity, tomato flavor, and sweetness to the marinade.
- Soy Sauce - A low sodium soy sauce is used to give the marinade a salty umami flavor that brings the marinade together perfectly.
- Cornstarch & Water - A mix of these two ingredients creates a slurry that naturally thickens the sauce, so it coats the chicken and vegetables well.
How To Make Hawaiian Chicken In The Crock Pot
Prepare the chicken thighs: Remove any excess fat from the chicken thighs and cut them into 1-inch pieces using a sharp knife. Add them to the bottom of the crock pot.
Add the vegetables and marinade: To the chicken add the canned pineapples along with their juice, brown sugar, orange juice, bell peppers, onion, garlic, ginger, ketchup, and soy sauce. Mix until well combined.
Slow cook the chicken: Cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
Thicken the sauce: When there are 30 minutes left of cooking time, whisk the water and cornstarch together until there are no longer any lumps. Pour it into the crock pot and mix until fully combined. Cover with the lid and cook for 30 minutes.
Last Garnish and serve: Once the chicken is finished cooking and the sauce has thickened, ladle it onto a serving of rice or noodles. Garnish with green onions and toasted sesame seeds, and enjoy!
- When preparing the chicken, make sure you cut the pieces roughly the same size, so they cook evenly.
- To keep the peppers from getting too mushy, chop them into large pieces that are about 1-inch in size.
- The time it takes to cook the chicken fully will depend on your individual crock pot and how your chicken is cut. A meat thermometer ensures a safe internal temperature of 165F for chicken.
- If you want a little extra heat in the dish, add a pinch or two of crushed red pepper flakes to the marinade.
- This recipe can easily be doubled if you're feeding a larger crowd. Simply use a larger crock pot and increase all of the ingredients by 50%.
- Add extra vegetables: This recipe is very versatile! Feel free to add other vegetables on hand, such as carrots, celery, zucchini, or broccoli.
- Make it gluten-free: Use a gluten-free soy sauce or tamari to make this recipe suitable for those with gluten sensitivities.
- Add spice: If you like a little extra heat in your food, add in a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño pepper when you add the other vegetables to the crock pot.
- Is pineapple not your thing? Leave it out! This recipe will still be delicious without it.
- If you don't have fresh ginger on hand, substitute ground ginger. Start with a teaspoon and add more to taste.
- To make this dish lower in carbs, serve over a bed of cooked cauliflower rice.
- Increase the protein by using chicken breasts instead of chicken thighs.
Storing: Cooled leftovers can be stored in an airtight container in the fridge for up to five days.
Freezing: This recipe can also be frozen for up to three months. Simply place leftovers in a freezer-safe bag or container and store them in the freezer. When ready to eat, thaw overnight in the fridge before reheating.
Reheating: Slow cooker Hawaiian chicken can be reheated on the stovetop over low heat until warmed through or in the microwave using 30-second intervals. Chicken that has been frozen and thawed can also be reheated in the crock pot on LOW for about an hour.
There are a few different sides that go well with this dish. Try serving it over steamed rice, quinoa, or noodles. For a low-carb option, serve it over cauliflower rice. This recipe is also delicious, served with a side of roasted vegetables or a simple green salad.
Hawaiian Chicken is made with chicken thighs, a sweet and salty marinade, bell peppers, onion, garlic, ginger, ketchup, and soy sauce. It's often served over rice or noodles and garnished with green onions.
It takes about four hours to cook chicken thighs in the crock pot on HIGH or eight hours on LOW. However, cooking times may vary depending on your crock pot and the size of the chicken pieces. Use a meat thermometer to ensure that the internal temperature of the chicken has reached 165F.
More Slow Cooker Chicken Recipes
- Crock Pot Marry Me Chicken
- Easy Crock Pot Chicken Fajitas
- Crock Pot Sweet and Sour Chicken
- Slow Cooker Chicken Casserole (With Ritz Crackers)
- Mississippi Chicken
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Crock Pot Hawaiian Chicken
- 2 lbs boneless, skinless chicken thighs (cut into 1" pieces)
- 1 (20 oz) can pineapple chunks with juice (do not drain
- ¼ cup brown sugar
- ¼ cup orange juice
- 1 red bell pepper (chopped into 1" pieces)
- 1 yellow bell pepper (chopped into 1" pieces)
- 1 yellow onion (chopped into 1" pieces)
- 2 tsp garlic
- ½ tsp ground ginger
- ½ cup ketchup
- 2 tbsp low sodium soy sauce
- ¼ cup water
- 3 tbsp cornstarch
- Add the cut-up chicken thighs to the Crock-Pot. Then, add pineapple chunks with juice, brown sugar, orange juice, bell peppers, onion, garlic, ginger, ketchup, and soy sauce. Mix until well combined.
- Cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- Thirty minutes before cook time is up. Add water and cornstarch to a small bowl. Whisk together until there are no lumps. Pour into the Crock-Pot and mix until well combined. Cover and continue to cook for 30 minutes.
- Serve over rice and garnish with diced green onion.
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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