Description
This Irresistible Sweet Hawaiian Crockpot Chicken is a flavorful and easy 1-pot dinner perfect for busy weeknights. Tender chicken cooked low and slow in a sweet and tangy pineapple-ginger sauce with colorful bell peppers makes for a delicious Hawaiian-inspired meal. Simply serve over steamed white rice and garnish with fresh green onions for a comforting dish everyone will love.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup pineapple chunks (fresh or canned)
- 2 green onions, chopped (for garnish)
Sauce
- 1 cup pineapple juice
- ½ cup brown sugar
- â…“ cup soy sauce (low sodium preferred)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
To Serve
- Cooked white rice
Instructions
- Prepare the Chicken: Place the chunked chicken pieces at the bottom of your crockpot to create a base layer for cooking.
- Mix the Sauce: In a small bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, grated ginger, and black pepper until the sugar dissolves and the ingredients are well combined.
- Combine Ingredients: Pour the prepared sauce evenly over the chicken in the crockpot. Then add the sliced red and green bell peppers along with the pineapple chunks on top.
- Cook the Chicken: Cover the crockpot and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: About 30 minutes before the cooking time ends, whisk together cornstarch and water in a small bowl to create a slurry. Stir this mixture into the crockpot, then continue cooking uncovered for 20 to 30 minutes to allow the sauce to thicken.
- Serve: Spoon the cooked chicken, peppers, and pineapple along with the thickened sauce over bowls of cooked white rice. Garnish with chopped green onions for a fresh finish.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce before cooking.
- Using boneless chicken thighs gives extra juiciness and tenderness compared to breasts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Ensure to use gluten-free soy sauce if you need the dish to be gluten free.
