Description
here’s something magical about Hawaiian cuisine that captures hearts worldwide. The islands’ culinary tradition of combining sweet and savory flavors creates dishes that feel both exotic and comfortingly familiar. This slow cooker version takes all those beloved Hawaiian flavors and transforms them into the ultimate weeknight dinner solution.
Ingredients
For the Chicken Base:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- 1 can (20 oz) pineapple chunks in juice (reserve the juice!)
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 medium yellow onion, sliced into half-moons
- 2 cloves fresh garlic, minced
For the Hawaiian Sauce:
- ⅓ cup low-sodium soy sauce
- ⅓ cup brown sugar, packed
- 2 tablespoons rice vinegar (apple cider vinegar works too)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for a gentle kick)
For Thickening:
- 2 tablespoons cornstarch
- 3 tablespoons cold water
For Serving:
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
- Cooked jasmine rice or brown rice
Smart Substitutions:
For a lighter version, use chicken breast instead of thighs. If you’re avoiding gluten, ensure your soy sauce is tamari or coconut aminos. Fresh pineapple works beautifully too – just use about 2 cups of chunks and add ¼ cup pineapple juice or chicken broth for moisture.
Instructions
Pat your chicken pieces dry with paper towels and season lightly with salt and pepper. This small step helps the chicken develop better flavor and texture. Drain your pineapple chunks, but don’t toss that juice – you’ll want about ¼ cup for the sauce. Chop your bell pepper and onion into generous pieces since they’ll cook down during the slow cooking process.
In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and that reserved pineapple juice. The mixture might look a bit separated at first, but keep whisking until the brown sugar dissolves completely. This sauce is the heart of the dish, providing that perfect balance of sweet, salty, and tangy flavors that makes Hawaiian cuisine so irresistible.
Add the seasoned chicken pieces to your slow cooker first, creating an even layer. Pour the Hawaiian sauce over the chicken, making sure every piece gets coated. Add the pineapple chunks, bell pepper, and onion on top. The liquid might not completely cover everything, and that’s perfectly fine – the ingredients will release their own juices as they cook.
Cover and cook on low for 3.5 to 4 hours. Resist the urge to lift the lid frequently, as this releases heat and extends cooking time. You’ll know it’s ready when the chicken shreds easily with a fork and the vegetables are tender. The aroma filling your kitchen will be absolutely incredible by this point.
About 15 minutes before serving, mix the cornstarch with cold water in a small bowl until completely smooth. This creates what’s called a slurry. Stir this mixture into the crockpot, combining it well with all the cooking juices. Let it cook for another 10-15 minutes with the lid off, stirring occasionally, until the sauce thickens to a beautiful glossy consistency.
Give everything a final gentle stir, taste and adjust seasoning if needed. Serve your Sweet Hawaiian Crockpot Chicken over fluffy rice, garnished with sliced green onions and sesame seeds for that authentic finishing touch.
Nutrition
- Calories: 380
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g