Sweet Hawaiian Crockpot Chicken
A delightful dish featuring tender chicken cooked in a sweet and tangy sauce with pineapple and bell peppers, perfect for busy weeknights or gatherings.
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs are recommended for juiciness.
- 1 cup pineapple chunks (canned or fresh)
- 1 large bell pepper, diced (any color)
- 1/2 cup soy sauce
- 1/4 cup brown sugar Adjust based on sweetness preference.
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced Or 1 teaspoon ground ginger.
- 1 teaspoon crushed red pepper flakes Optional for heat.
- 1 tablespoon cornstarch Optional for thickening.
- to taste Chopped green onions for garnish
- to taste Sesame seeds for garnish (optional)
- as needed Cooked rice or quinoa for serving
Instructions
Preparation
- Place the chicken thighs or breasts at the bottom of the crockpot.
- Add the pineapple chunks and diced bell pepper over the chicken.
- In a separate bowl, whisk together the soy sauce, brown sugar, ketchup, garlic, ginger, and crushed red pepper flakes if using.
- Pour the sauce over the chicken and vegetables in the crockpot.
Cooking
- Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- If desired, mix cornstarch with a little water to create a slurry and stir it into the sauce during the last 30 minutes of cooking.
- When finished, shred the chicken with two forks right in the crockpot and stir it into the sauce.
Serving
- Serve over cooked rice or quinoa and garnish with chopped green onions and sesame seeds if desired.
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Notes
To store leftovers, allow chicken to cool before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to three months. Marinate chicken in sauce for extra flavor before cooking, if time allows.