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Slow Cooker Hawaiian Chicken with Pineapple
4.5 from 306 votes

Slow Cooker Hawaiian Chicken with Pineapple

This slow cooker Hawaiian chicken recipe features chicken pieces coated in cornstarch and simmered in a pineapple-based sauce made from preserves, canned pineapple chunks, soy sauce, and a balance of sweet and tangy ingredients. The dish combines fruitiness and savory flavors with a touch of heat from chili-garlic sauce. Cooking in a slow cooker allows the flavors to meld and the chicken to become tender, enhanced by garnishes of fresh cilantro and green onions.

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 to 6 servings
Calories: 505 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Line a 5 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
  3. Drizzle olive oil over bottom of the liner or slow cooker; set aside.
  4. 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.
  5. Add the pineapple chunks over the chicken, evenly distributed
  6. Pour pineapple sauce mixture over the top, using a spoon to distribute the sauce if necessary, making sure all pieces are coated.
  7. 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).
  8. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 505

% 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.