Crockpot Hawaiian Chicken Recipe
User Reviews
4.7
Crockpot Hawaiian Chicken Recipe
Description
The recipe builds Hawaiian-style flavor by combining pineapple chunks, soy sauce, rice vinegar, ketchup, brown sugar, fresh garlic, ginger, and chopped onion in a slow cooker. Bite-sized pieces of chicken breast and diced red and yellow bell peppers are added, then cooked on low or high heat for several hours to develop tender meat infused with the sauce.
Near the end, a cornstarch slurry is introduced to thicken the cooking liquid, creating a glossy sauce coating the chicken and vegetables. The pineapple provides sweetness and acidity, balanced by the savory soy and tangy vinegar, while the bell peppers contribute freshness and texture. The green onion and sesame seeds garnish add color and subtle crunch.
This dish is typically served warm atop plain white rice, which helps soak up the sauce and complements the flavors. It works well as a convenient casserole-style dinner when prepared in a slow cooker.
For gluten-free variation, tamari or coconut aminos can replace soy sauce. Store leftovers refrigerated up to three days or freeze within three months. Stir gently when reheating to maintain sauce consistency.
Ingredients
- 20 ounces pineapple chunks 1 standard can
- ¼ cup soy sauce see note, low sodium
- ¼ cup rice vinegar
- ¼ cup ketchup
- ¼ cup onion finely chopped
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- 2 pounds chicken breast cut into bite-sized pieces, boneless, skinless
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 tablespoons cornstarch
For Garnish:
- green onion chopped
- sesame seeds
Instructions
- Add the pineapple, soy sauce, rice vinegar, ketchup, onion, brown sugar, garlic, and ground ginger to the slow cooker. Whisk to combine.
- Add in the chicken and bell peppers and give everything a good stir.
- Cover and cook on HIGH for 3-4 hours; or on LOW for 4-6 hours.
- During the last 20-30 minutes of cooking, combine the cornstarch with 2 tablespoons of the cooking liquid.
- Pour the mixture into the slow cooker to continue cooking for 10-15 minutes until the liquid has thickened.
- Serve with rice. Sprinkle chopped green onions and sesame seeds on top.
Notes
- Swap soy sauce with tamari or coconut aminos for a gluten-free alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Serve the Hawaiian chicken with plain white rice, garnished with chopped green onions and sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 52g | 104% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 980mg | 41% |
| Potassium | 1293mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 1267IU | 25% |
| Vitamin C | 112mg | 124% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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