Sweet Hawaiian Crockpot Chicken

Ingredients

• 1 canpineapple chunks, juice separated from the chunks
• 80 ml (⅓ cup)gluten-free soy sauce or tamari
• 80 ml (⅓ cup)brown sugar
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• 1 teaspoon powdered ginger (or 30 ml (2 tablespoons) fresh minced ginger)ginger
• 907 g (2 lb)skinless chicken breast or boneless, skinless thighs

Instructions

1. 1

   Mix the sauce

   Stir together the reserved pineapple juice, tamari, brown sugar, garlic powder, onion powder and powdered ginger.

2. 2

   Add the chicken

   Put the sauce mixture and chicken into the slow cooker.

3. 3

   Add pineapple

   Add the pineapple chunks to the slow cooker.

4. 4

   Cook slowly

   Cover and cook on low for 4–6 hours.

5. 5

   Shred the chicken

   When cooked, remove the chicken from the slow cooker if desired and shred it with two forks.

6. 6

   Serve warm

   Serve the chicken warm.

What is Hawaiian chicken?

Hawaiian chicken is a sweet-and-savoury dish that commonly brings together chicken and pineapple. This American slow-cooker version uses pineapple juice, soy sauce, brown sugar and ginger to make a simple cooking sauce.

The slow cooker gives the chicken time to cook gently in the sauce, while the pineapple chunks are added for a fruity finish. Serve it over rice to make a fuller meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 41g protein, 22g carbs, 6g fat.

The chicken provides most of the protein, while the pineapple and brown sugar contribute carbohydrates. The sauce ingredients and chicken account for the fat, with the soy sauce also contributing sodium. Serve with rice and a generous portion of vegetables, adjusting the rice portion to suit your meal.

The ingredients that shape the sauce

Pineapple juice: reserve it when draining the chunks, as it forms the liquid base of the sauce.

Soy sauce: gluten-free soy sauce or tamari gives the sweet sauce a savoury counterpoint.

Ginger and aromatics: garlic powder and onion powder add savoury flavour, while powdered ginger keeps preparation simple. Fresh minced ginger is offered as an alternative.

Getting the chicken ready

Chicken choice: skinless breasts or boneless, skinless thighs both suit this method. Keep the pieces in the slow cooker with the sauce while they cook.

Shredding: once the chicken is cooked, lift it out if you want to shred it. Two forks make it easy to pull the meat apart before returning it to the sauce for serving.

The slow-cooking stage

Low setting: cover the slow cooker and cook on low for 4–6 hours, as specified in the method. The total time listed for the recipe is 245 minutes, so allow for the cooking time and any preparation.

Doneness: check that the chicken is cooked through before serving. Cooking time can vary between slow cookers and with the size and cut of the chicken pieces.

What to serve with it

Rice: serve the chicken and sauce over rice, as suggested in the recipe description, so the grains can take up some of the sweet-savoury juices.

Fresh sides: a simple green vegetable or salad can add a crisp contrast to the tender chicken and pineapple.

Whole or shredded?

Leave the chicken whole if you prefer distinct portions on the plate. Shredding is optional and makes it easier to mix the meat with the sauce.

Either way, spoon some sauce and pineapple over each portion when serving.

Recipe notes & tips

• Separate and reserve the pineapple juice before adding the chunks.
• Measure the sauce ingredients before putting them into the slow cooker.
• Choose breasts or thighs according to your preference; both are listed for this recipe.
• Use two forks to shred the chicken after cooking, if you want a pulled texture.
• Serve promptly while warm, with rice if desired.

Variations

• Use fresh ginger: replace the powdered ginger with 30 ml (2 tablespoons) minced fresh ginger.
• Choose thighs: use boneless, skinless thighs instead of chicken breast.
• Keep it chunky: serve the cooked chicken whole rather than shredding it.
• Add vegetables at serving: pair the chicken with a green vegetable for a fresh contrast.
• Serve with rice: spoon the chicken, pineapple and sauce over cooked rice.

Common mistakes to avoid

• Discarding the juice: reserve it when draining the pineapple, as it is part of the sauce.
• Adding pineapple too early: follow the method and add the chunks after the sauce and chicken.
• Cooking uncovered: keep the lid on during the 4–6 hours on low.
• Shredding before cooking: wait until the chicken has cooked, then use two forks if you want it shredded.
• Assuming every slow cooker runs alike: check the chicken is cooked through, as timing can vary.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot, adding a little water if needed to loosen the sauce.

Frequently asked questions