Description
This Sweet Hawaiian Crock-Pot Chicken recipe offers a deliciously tender and flavorful meal cooked slowly with pineapple juice, brown sugar, soy sauce, and warm spices. Perfect for an easy and comforting dish, it combines sweet and savory elements to create a tropical-inspired dinner that’s effortless to prepare using a slow cooker.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup pineapple juice (fresh or canned)
- 1/2 cup brown sugar (packed)
- 1/3 cup soy sauce (low sodium preferred)
- 1 tsp garlic powder
- 1/2 tsp ground ginger
Thickening Slurry (Optional)
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the Chicken: Place the 4 boneless, skinless chicken breasts evenly at the bottom of the Crock-Pot to create a base for the sauce.
- Mix the Sauce: In a mixing bowl, whisk together 1 cup of pineapple juice, 1/2 cup of packed brown sugar, 1/3 cup of low sodium soy sauce, 1 teaspoon garlic powder, and 1/2 teaspoon ground ginger until well combined.
- Combine Ingredients: Pour the prepared sauce mixture evenly over the chicken breasts in the Crock-Pot, ensuring they are thoroughly coated.
- Slow Cook: Cover the Crock-Pot with its lid and cook on low heat for 4 to 5 hours, or alternatively on high heat for 2 to 3 hours, until the chicken is thoroughly cooked and tender.
- Thicken the Sauce (Optional): About 30 minutes before the end of cooking, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this into the Crock-Pot to thicken the sauce as it finishes cooking.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the Crock-Pot, then stir well to coat all the shredded pieces evenly with the thickened sauce.
- Serve: Serve the hot shredded chicken over cooked rice and optionally garnish with pineapple chunks or sesame seeds to enhance presentation and flavor.
Notes
- Use fresh pineapple juice if possible for a brighter tropical flavor, but canned juice works well too.
- Low sodium soy sauce helps control the saltiness of the dish.
- The cornstarch slurry step is optional but recommended if you prefer a thicker glaze-like sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed rice or quinoa and steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Keywords: Sweet Hawaiian Chicken, Crock-Pot Chicken, Slow Cooker Chicken, Pineapple Chicken, Easy Dinner Recipe
