Slow Cooker Hawaiian Chicken with Pineapple
User Reviews
4.5
Slow Cooker Hawaiian Chicken with Pineapple
Description
The Slow Cooker Hawaiian Chicken with Pineapple uses a sauce blending pineapple preserves, ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chili-garlic sauce, garlic, and ginger to create a sweet, tangy, and mildly spicy glaze. Chicken breast pieces are coated in cornstarch for a slight thickening effect and layered with drained pineapple chunks in a slow cooker lined or lightly oiled for easy cleanup. The sauce is poured over, coating everything evenly before cooking at high heat for approximately 1 hour 40 minutes or low for around 4 hours, until chicken is tender. Fresh cilantro and green onions sprinkled on top add bright herbal notes. The balance of sweet pineapple and savory soy elements creates a tropical and satisfying main dish ideal for serving over rice or with vegetables.
This dish keeps well refrigerated for up to 5 days and freezes well for up to 3 months. Reheating gently helps maintain the texture and flavor without drying the chicken.
Ingredients
- ¾ cup pineapple preserves or jam
- pineapple chunks drained; set aside pineapple chunks, canned, 20-ounce can
- ½ cup ketchup
- ⅓ cup soy sauce low-sodium
- ⅓ cup light brown sugar packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 to 2 tablespoons Asian chili-garlic sauce found in the Asian aisle of most major grocery stores; sriracha may be substituted
- 2 cloves garlic peeled and finely minced or pressed with a garlic press
- 2 teaspoons ground ginger
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon olive oil
- 1.75 to 2 pounds chicken breast cut into 1-inch pieces, boneless skinless
- ⅓ cup cornstarch
- 3 tablespoons cilantro finely minced for garnishing, fresh leaves
- 3 tablespoons green onions sliced into thin rounds for garnishing
Instructions
- To a large bowl, add the pineapple preserves, pineapple juice (save and set aside the pineapple chunks), ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chili-garlic sauce, garlic, ginger, salt, pepper, and whisk to combine; set sauce aside.
- Line a 5 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker; set aside.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed.
- Add the pineapple chunks over the chicken, evenly distributed
- Pour pineapple sauce mixture over the top, using a spoon to distribute the sauce if necessary, making sure all pieces are coated.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes (mine was done at 1 hour 40 minutes) and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken and pineapple to a plate with as much extra cooking sauce spooned over the top as desired, garnish with cilantro, green onions, and serve immediately.
Notes
- Best served warm and fresh, but leftovers keep airtight in the fridge up to 5 days.
- Freeze leftovers in a sealed container for up to 3 months for convenient future meals.
- Reheat gently to avoid drying out the chicken while preserving the sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 505kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 129mg | 43% |
| Sodium | 1099mg | 46% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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