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Sweet Hawaiian Crock Pot Chicken

A tender and flavorful chicken dish in a sweet and tangy pineapple-soy glaze, perfect for busy weeknights or potlucks.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup pineapple juice Use fresh or canned
  • 1 cup brown sugar Reduce amount for less sweetness if desired
  • 1/2 cup soy sauce Low-sodium preferred
  • 1/4 cup ketchup Can be replaced with hoisin sauce for a teriyaki twist
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 cup pineapple chunks Fresh or canned (drained if canned)
  • to taste salt and pepper Season lightly
  • as needed chopped green onions For garnish

Method
 

Preparation
  1. Season the chicken breasts lightly with salt and pepper and place them in a single layer in the crockpot.
  2. In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and minced ginger until smooth.
  3. Pour the sauce evenly over the chicken so each piece is coated.
  4. Scatter the pineapple chunks over the top.
Cooking
  1. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken easily shreds and reaches 165°F internally.
  2. Remove the chicken to a cutting board, shred with two forks, and return the shredded meat to the crockpot.
  3. Stir the chicken into the sauce to absorb more flavor.
Thickening Sauce (optional)
  1. To thicken the sauce, transfer a cup of the liquid to a small saucepan and simmer until reduced, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce until glossy.
Serving Suggestions
  1. Garnish with chopped green onions and serve hot over rice, noodles, or in buns.

Notes

For best results, do not over-salt at the start; soy sauce adds plenty of sodium. If the sauce separates after refrigeration, whisk or warm gently to recombine. This dish can be frozen for up to 2-3 months.