Description
Sweet Hawaiian Crockpot Chicken is a flavorful and tender dish made with boneless skinless chicken thighs cooked slowly in a sweet and tangy pineapple-based sauce. Perfect for an easy weeknight meal, it can be served over rice, noodles, or in sandwich rolls, offering a taste of the tropics with a simple crockpot method.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs
Sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Thickening Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the chicken: Trim any excess fat from the chicken thighs and pat them dry. If using chicken breasts, cut into large chunks to ensure even cooking.
- Make the sauce: In a bowl, whisk together pineapple juice, brown sugar, soy sauce, and minced garlic until fully combined, creating a sweet and savory marinade.
- Combine chicken and sauce: Place the chicken in the crockpot and pour the prepared sauce over it, stirring gently to coat all pieces evenly.
- Cook the chicken: Cover the crockpot and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is tender and cooked through.
- Thicken the sauce: Remove the cooked chicken from the crockpot. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce remaining in the crockpot.
- Simmer the thickened sauce: Turn the crockpot to HIGH and cook the sauce for 10–15 minutes until it thickens to a glossy consistency.
- Return chicken to sauce: Place the chicken back into the crockpot and stir well to coat it evenly with the rich, thickened sauce.
- Serve: Serve the Hawaiian chicken over rice, noodles, or in sandwich rolls. Optionally, garnish with green onions or sesame seeds for extra flavor and a nice presentation.
Notes
- If you prefer, chicken breasts can be used but cut into chunks for consistent cooking.
- Adjust the amount of crushed red pepper flakes to your spice preference or omit if you want it milder.
- The dish pairs well with steamed white rice, jasmine rice, or egg noodles.
- Garnish with chopped green onions or toasted sesame seeds to add a fresh, crunchy texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a thicker sauce, you can repeat the cornstarch slurry step as needed.
