Crock Pot Hawaiian Chicken One Dish Meal
Transport your taste buds to a tropical paradise with this Crock Pot Hawaiian Chicken One Dish Meal, a sweet and savory slow-cooked delight that’s perfect for busy weeknights or family dinners. Juicy boneless, skinless chicken breasts are infused with the exotic flavors of pineapple, honey, soy sauce, and fresh ginger, creating a mouthwatering sauce that pairs perfectly with vibrant bell peppers and onions. This easy slow cooker recipe requires just 15 minutes of prep time before it simmers to tender perfection over rice. Plus, with its colorful presentation and optional scallion garnish, it’s as stunning as it is delicious. A wholesome, one-pot meal designed to deliver bold island-inspired flavors straight to your dinner table!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 20 oz pineapple chunks (with juice, canned)
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (or ground ginger)
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 cups cooked rice (for serving)
- 2 tablespoons scallions, sliced (optional for garnish)
Instructions
Place the chicken breasts in the bottom of a crock pot in a single layer.
Drain the canned pineapple chunks, reserving the juice. Add the pineapple chunks to the crock pot, spreading evenly over the chicken.
In a medium bowl, whisk together the reserved pineapple juice, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined.
Pour the sauce over the chicken and pineapple in the crock pot.
Add the sliced red bell pepper, green bell pepper, and onion to the crock pot, spreading them evenly over the top.
Cover the crock pot with its lid and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through and tender.
Once cooking is finished, remove about 1/2 cup of the liquid from the crock pot and transfer it to a small saucepan.
In a small bowl, mix the cornstarch and cold water to create a slurry. Add this slurry to the saucepan with the liquid.
Heat the saucepan over medium heat, whisking constantly, until the mixture thickens into a sauce (about 2-3 minutes).
Pour the thickened sauce back into the crock pot and gently mix to coat the chicken and vegetables.
Serve the Hawaiian chicken over cooked rice, garnished with sliced scallions if desired.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 39.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
