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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken made in a slow cooker until the chicken turns pull-apart tender and soaks up a sticky golden pineapple teriyaki sauce. Pineapple chunks keep visible throughout, and the sauce caramelizes into a thick glaze you can spoon over fluffy rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple base
  • 2.5 lb boneless skinless chicken thighs Use skinless, boneless for easy shredding.
  • 1 can (20 oz) pineapple chunks, drained Reserve 1/2 cup juice for the sauce.
Sweet teriyaki-style sauce
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch Mix with 3 tbsp water to make slurry.
  • 3 tbsp water For cornstarch slurry.
Serving
  • 1 steamed rice For serving; adjust amount to taste.
  • 1 sesame seeds For garnish.
  • 1 sliced green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the slow cooker layers
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer.
  2. Whisk together the reserved pineapple chunks juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until smooth, then pour over the chicken.
  3. Add the pineapple chunks on top so they sit partially on the chicken.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is tender and easily shredded, with visible bubbling around the edges.
Thicken into a glaze
  1. Shred the chicken in the slow cooker and stir it into the sauce so every shred is coated.
  2. Stir in the cornstarch slurry, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glossy glaze that clings to the spoon.
Serve
  1. Serve the Hawaiian pineapple chicken over steamed rice and garnish with sesame seeds and sliced green onions for a fresh green pop.

Notes

Pro tip: drain the pineapple chunks well but reserve exactly 1/2 cup juice so the sauce sweetens without thinning. Refrigerate leftovers in a covered container up to 4 days; reheat gently in a saucepan or microwave until hot. Freeze yes—freeze the chicken and sauce (minus fresh garnishes) up to 2 months, then thaw and reheat. For a lighter option, use low-sodium soy sauce and reduce brown sugar to 3 tbsp while keeping the ketchup and vinegar the same.