| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 4 Chicken Breasts boneless, skinless
- 1 cup Pineapple Juice
- 1/2 cup Brown Sugar
- 1/3 cup Soy Sauce
- 1 8 oz can Crushed Pineapple in juice, undrained
- 1 teaspoon Minced Garlic
- 1/2 teaspoon Ground Ginger
- Salt to taste
- Pepper to taste
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- Green Onions optional, sliced, for garnish
- Sesame Seeds optional, for garnish
Ingredients
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Instructions
- Place the chicken breasts in the bottom of a slow cooker.
- In a small bowl, mix together the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper.
- Pour the pineapple mixture over the chicken breasts, ensuring they are well coated.
- Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
- Once cooked, remove the chicken breasts from the slow cooker and set aside.
- In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- Pour the slurry into the slow cooker and stir well to thicken the sauce.
- Return the chicken to the slow cooker and let it cook for an additional 10-15 minutes to allow the sauce to thicken and coat the chicken thoroughly.
- Once done, shred the chicken with two forks or leave it in whole pieces as desired.
- Serve the Sweet Hawaiian Crockpot Chicken over cooked rice or noodles and garnish with sliced green onions and sesame seeds if desired.
Recipe Notes
This dish pairs wonderfully with steamed vegetables or a fresh salad for a complete meal.
For extra flavor, consider marinating the chicken in the sauce mixture for 1-2 hours before cooking.
This recipe is versatile and can be adapted by adding vegetables such as bell peppers or snap peas.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The sweet and tangy flavor profile makes it an ideal dish for entertaining or family gatherings.
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