Why we love this Slow Cooker Hawaiian Chicken Recipe
It’s pretty crazy how much my family requests this pineapple chicken recipe. Here’s why I don’t mind making it over and over again:
Summery: If you’re looking for a summer dinner recipe, this is it! Tender bites of juicy, sweet pineapple create the best bright flavor. Easy: Set it and forget it. The slow cooker makes this recipe oh so simple! Flavorful: The sweet pineapple is balanced beautifully with tangy soy sauce, garlic, ketchup and more.
Variations to Try
Meat: Substitute pork or turkey chunks for the chicken, keeping the cooking time the same. Veggies: Add hearty vegetables in with the peppers, and add softer, more tender veggies in the last hour of cooking. Spice: To make this dish spicier, add ¼ teaspoon of crushed red pepper flakes or cayenne pepper. You could also add 1 chopped jalapeño pepper.
How to Store and Reheat
Store leftover Crockpot pineapple chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
How to Freeze
Freeze Hawaiian Crockpot chicken in an airtight container for up to 3 months. Allow chicken to thaw in the refrigerator overnight before reheating.
Serving Suggestions
Serve this Crockpot Hawaiian chicken recipe with plain white rice and garnish with chopped green onions.
More Crockpot Chicken Recipes We Love
Crockpot Salsa Chicken Crockpot Shredded Chicken Shredded Chicken Tacos Crockpot Orange Chicken Crockpot Crack Chicken Crockpot No Peek Chicken Crockpot BBQ Chicken Slow Cooker Apricot Chicken
How to make Crockpot Hawaiian Chicken Step by Step
Add ingredients to slow cooker: Add 20oz of pineapple chunks, 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup onion, 1 TBSP brown sugar, 2 garlic cloves and 1/2 tsp ground ginger to the Crockpot. Stir to combine, then add in 2 lbs of chicken breasts, 1 red bell pepper and 1 yellow bell pepper. Toss to coat. Cook: Cover and cook either on HIGH for 3-4 hours or LOW for 4-6 hours. During the last half hour of cooking, whisk together 2 TBSP cornstarch with 2 TBSP cooking liquid. Stir this mixture into the Crockpot and cook until thickened, about 10-15 minutes.
