Description
Tender chicken slow-cooked in a sweet and savory pineapple-soy glaze, this Sweet Hawaiian Crock-Pot Chicken is an easy, flavorful meal perfect for beginners.
Ingredients
Scale
- 2 lbs chicken chunks (white, dark, or mixed)
- 1 cup pineapple juice
- 1/4 cup packed brown sugar
- 1/3 cup low sodium soy sauce
- 1 can (medium) pineapple chunks (optional)
- 1 small Vidalia onion, chopped (optional)
- Green pepper chunks (optional)
Instructions
- Chop chicken into bite-sized pieces if not already done. If using optional vegetables, chop those as well.
- In a bowl, mix the pineapple juice, brown sugar, and soy sauce until the sugar is fully dissolved.
- Add chicken to the Crock-Pot along with pineapple chunks, onions, and green peppers if using.
- Pour the sauce mixture over the chicken and vegetables. Stir gently to combine.
- Cook on low for 4–6 hours or on high for 2–3 hours until the chicken is tender and fully cooked (internal temperature of 165°F).
- Optional: For a thicker sauce, add a cornstarch slurry during the last 30 minutes and stir well.
- Stir before serving. Serve hot over rice or with a fresh green salad.
Notes
- Use fresh pineapple instead of canned for a fresher flavor.
- Add crushed red pepper flakes or hot sauce if you like spice.
- To thicken the sauce, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Pre-chop your ingredients or use pre-cut produce to save time.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 65mg