Slow Cooker Hawaiian Chicken
Transport your taste buds to a tropical paradise with Slow Cooker Hawaiian Chicken, a delightful blend of sweet and savory flavors in an easy-to-make meal. This recipe combines tender, slow-cooked chicken breasts with juicy pineapple chunks, a tangy soy-based sauce, and hints of garlic and ginger for a rich, island-inspired dish. The sauce, enhanced with ketchup, brown sugar, and rice vinegar, thickens beautifully for a glossy, flavorful glaze. Simply set it and forget it—this slow cooker recipe requires minimal prep and is perfect for busy weeknights or meal prepping. Serve over steamed white or brown rice and garnish with green onions and sesame seeds for a vibrant, restaurant-worthy presentation. Ideal for anyone seeking a tropical twist on classic comfort food, this recipe is a savory-sweet masterpiece that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple chunks (canned, in juice)
- 1 cup pineapple juice (from can or fresh)
- 0.25 cup low-sodium soy sauce
- 0.5 cup ketchup
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 pieces green onions (optional, for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- 4 cups cooked white or brown rice (for serving)
Instructions
Place the chicken breasts in the bottom of the slow cooker in a single layer.
Add the pineapple chunks on top of the chicken.
In a medium mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, minced garlic, and grated ginger until fully combined.
Pour the sauce evenly over the chicken and pineapple in the slow cooker.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
Once cooked, remove the chicken from the slow cooker and shred it with two forks or cut it into bite-sized pieces.
In a small bowl, whisk together the cornstarch and water to make a slurry.
Add the cornstarch slurry to the liquid in the slow cooker and stir well to thicken the sauce. Let it cook for 5-10 minutes while stirring occasionally.
Return the shredded or chopped chicken to the slow cooker and mix to coat it with the sauce.
Serve the Hawaiian chicken over cooked white or brown rice. Garnish with chopped green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 33.5 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 794 mg | 17% | |
*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.
