Sweet Hawaiian Crockpot Chicken

A magical blend of sweet and savory flavors featuring tender chicken and pineapple, perfect for family gatherings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds boneless, skinless chicken thighs (Halal certified)
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup low-sodium soy sauce (or tamari for a gluten-free option)
1/2 cup brown sugar (or coconut sugar for a healthier option)
1/4 cup diced onion
3 cloves garlic, minced
1 tablespoon ginger, minced or grated
1 tablespoon cornstarch (optional, for thickening)
to taste cooked rice, for serving

Optional Toppings

to taste chopped green onions
to taste sesame seeds
to taste shredded coconut

Method

Preparation

Start by chopping the onions and mincing the garlic and ginger. If you're using fresh pineapple, chop it into bite-sized pieces.

Cooking

Place the chicken thighs at the bottom of the crockpot. Top them with the crushed garlic, minced ginger, onions, and pineapple chunks.
In a medium bowl, combine the soy sauce and brown sugar. Stir until dissolved, then pour this over the chicken and other ingredients in the crockpot.
Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours.
If you'd like a thicker sauce, mix the cornstarch with a few tablespoons of cold water to create a slurry. About 30 minutes before serving, stir this into the crockpot and cover until thickened.
Once the chicken is tender, shred it with two forks in the crockpot, mix it up with the sauce, and serve over rice. Don't forget to add your favorite toppings!

Notes

You can use chicken breast instead of thighs for a leaner option, but be cautious of overcooking. For quicker cooking, cut the chicken into smaller pieces. Avoid overfilling your crockpot for even cooking.