Description
Sweet Hawaiian Crockpot Chicken is a deliciously tender and flavorful dish perfect for a hassle-free meal. This recipe combines juicy chicken pieces with the tropical sweetness of pineapple juice and chunks, enhanced by the rich taste of soy sauce and brown sugar. Slow-cooked to perfection in a crockpot, it creates a balanced sweet and savory flavor profile that makes for an irresistible family dinner or easy entertaining dish.
Ingredients
Scale
Chicken
- 2 lb chicken chunks (white or dark meat, or both, depending on your preference)
Sauce
- 1 cup pineapple juice
- 1/4 cup brown sugar, firmly packed
- 1/3 cup soy sauce (low sodium version can be used)
Optional Vegetables
- 1 medium can pineapple chunks (optional)
- 1 small onion, chopped (optional)
- Green pepper, cut into chunks (optional)
Instructions
- Prepare the chicken: Place the chicken chunks into the crockpot ensuring they are evenly spread out for uniform cooking.
- Mix the sauce: In a bowl, whisk together the pineapple juice, brown sugar, and soy sauce until the brown sugar is dissolved.
- Add optional ingredients: If using, layer the pineapple chunks, chopped onion, and green pepper over the chicken in the crockpot.
- Pour the sauce: Pour the pineapple juice mixture evenly over the chicken and vegetables to coat everything well.
- Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Serve: Once cooked, stir gently to combine, then serve the sweet Hawaiian chicken over rice or with steamed vegetables for a complete meal.
Notes
- Using low sodium soy sauce can reduce the salt content while maintaining flavor.
- Adding pineapple chunks and vegetables like onion and green pepper is optional but adds texture and taste.
- Chicken thighs are preferable if you want juicier meat, while breasts keep it leaner.
- Cook times vary depending on crockpot model and setting, so check the chicken for doneness before serving.
- This dish pairs well with white rice, jasmine rice, or quinoa.
