Use your slow cooker to make this sweet Hawaiian Crockpot Chicken recipe featuring chicken, pineapple, soy sauce, and brown sugar to create the most delicious sauce to serve over rice.
The flavors in this recipe bring to mind summer days, the beach, and sweet beverages inside of hollowed out pineapples.
There's just something about this combination of sweet, sour, and salty that makes Sweet Hawaiian Chicken irresistible. We almost never have leftovers of this meal.
SWEET HAWAIIAN CROCKPOT CHICKEN RECIPE
Using the crockpot to make Sweet Hawaiian Chicken serves two important purposes.
One, you can make this amazing meal without ever turning on your stove, making it great for hot summer days or busy weeknights.
Two, cooking low and slow means that your chicken will be tender, shreddable, and super flavorful.
Chunks of pineapple pick up the flavor from the chicken and vice versa, giving us a complete dish that is sweet, tangy, and savory in every bite.
INGREDIENTS IN SWEET HAWAIIAN CROCKPOT CHICKEN
Canned Pineapple Chunks - Separate the fruit from the juice, we'll be using both in this recipe.
Gluten Free Soy Sauce - Use GF soy sauce or tamari to keep this recipe free of gluten.
Brown Sugar - This adds so much caramelly sweetness to the chicken.
Garlic Powder - A kick of garlic is exactly the flavor needed to balance the sweet flavors in the sauce.
Onion Powder - Onion powder gives dishes that warm, homemade flavor.
Ginger - Powdered ginger or fresh minced ginger can be used here.
Chicken - Use either breasts or thighs with skin and bones removed.
If you have any questions, please leave a comment and I will get back to you.
HOW TO MAKE SWEET HAWAIIAN CROCKPOT CHICKEN
- Add the pineapple juice, tamari, brown sugar, garlic powder, onion powder and ginger to a small bowl.
- Mix well to combine.
- Add the sauce mixture and the chicken to the crockpot.
- Add in the pineapple chunks.
- Cover and cook on low as directed in the recipe card below.
- Once cooked, if desired, remove the chicken from the crockpot and shred with two forks before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
HOW TO THICKEN THE SAUCE FOR SWEET HAWAIIAN CHICKEN IN THE CROCKPOT
The sauce in this recipe doesn't have a thickener in it, so it's thin, but I like it that way because it soaks into the rice and makes everything yummy.
You may want to thicken things up a bit though.
To do that using cornstarch, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, and add this to the crockpot 30 minutes prior to the end of the cook time.
Stir it well and then leave it alone. It will thicken up nicely by the time it's finished.
WHAT TO SERVE WITH SWEET HAWAIIAN CROCKPOT CHICKEN
Rice. I always serve rice with this, no matter what. I think I've already mentioned how yummy this sauce is with rice! Cauliflower rice would be a great low carb gluten free alternative as well.
Grilled bell peppers and onions also pair wonderfully with the flavors of this chicken dish.
WHAT KIND OF CHICKEN TO USE FOR HAWAIIAN CHICKEN
I generally like to make this with boneless, skinless chicken breasts. I've also used chicken tenders, and boneless and skinless chicken thighs.
Really any cut of chicken will work as long as you remove the skin and bones. Caprese Stuffed Balsamic Chicken is another incredibly flavorful recipe that uses chicken breast meat.
Did you make this Sweet Hawaiian Crockpot Chicken? Please leave a comment below letting me know what you thought.
- 1 can pineapple chunks, the juice separated from the pineapple chunks
- ⅓ cup gluten free soy sauce or tamari
- ⅓ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon powdered ginger (or 2 tablespoon fresh minced ginger)
- 2 lbs skinless chicken breast or boneless, skinless thighs
- Mix the pineapple juice, tamari, brown sugar, garlic powder,
onion powder, and powdered ginger.
- Add the sauce mixture and chicken to the crockpot.
- Add in the pineapple chunks.
- Cover and cook on low for 4-6 hours.
- Once cooked, if desired, remove the chicken from the
crockpot and shred with two forks.
- Serve warm.
- Any boneless, skinless chicken will work in this recipe.
- Make sure you don't drain the pineapple juice down the drain! Save it to make the sauce.
Amount Per Serving: Calories: 313Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 117mgSodium: 837mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 41g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.