Sweet Hawaiian Crockpot Chicken: A Delicious and Easy Recipe for Your Family Dinner

Sweet Hawaiian Crockpot Chicken is a delightful dish that brings the vibrant flavors of the islands right to your dinner table. As I first discovered this recipe, I was captivated by its perfect balance of sweetness and savory goodness, making it an instant favorite in my household. The origins of this dish can be traced back to the rich culinary traditions of Hawaii, where tropical fruits and bold flavors come together to create unforgettable meals.

What I love most about Sweet Hawaiian Crockpot Chicken is not just its mouthwatering taste and tender texture, but also the convenience it offers. With minimal prep time, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day. This dish is perfect for busy weeknights or casual gatherings, and it never fails to impress family and friends. Once you try Sweet Hawaiian Crockpot Chicken, you’ll understand why it has become a beloved staple in many homes, including mine!

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 cup teriyaki sauce
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger (or 1 teaspoon ground ginger)
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1 bell pepper, sliced (any color you prefer)
• 1 onion, sliced
• 2 green onions, chopped (for garnish)
• Cooked rice or quinoa (for serving)

Preparing the Chicken

1. Start by rinsing the chicken thighs under cold water. Pat them dry with paper towels. This helps to remove any excess moisture and ensures a better sear if you choose to brown them first.
2. In a large bowl, combine the teriyaki sauce, brown sugar, soy sauce, minced garlic, minced ginger, black pepper, and red pepper flakes (if using). Whisk everything together until the sugar is dissolved and the mixture is well combined.
3. Add the chicken thighs to the bowl and coat them thoroughly with the sauce mixture. I like to use my hands for this step to ensure every piece is well covered. If you have time, let the chicken marinate for at least 30 minutes in the refrigerator for enhanced flavor.

Preparing the Vegetables

1. While the chicken is marinating, prepare the vegetables. Slice the bell pepper and onion into thin strips. You can use any color of bell pepper you like; I often go for red or yellow for a pop of color.
2. If you’re using fresh pineapple, cut it into chunks. If you’re using canned pineapple, make sure to drain it well to avoid excess liquid in the crockpot.

Cooking Process

1. Once the chicken has marinated, it’s time to load up the crockpot. Start by placing the sliced onions and bell peppers at the bottom of the crockpot. This creates a flavorful base for the chicken to sit on.
2. Next, place the marinated chicken thighs on top of the vegetables. Pour any remaining marinade over the chicken, ensuring it’s well coated.
3. Add the pineapple chunks on top of the chicken. This will infuse the dish with a sweet and tangy flavor as it cooks.
4. Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually opt for the low setting, as it allows the chicken to become incredibly tender and soak up all the flavors.

Checking for Doneness

1. About 30 minutes before the cooking time is up, check the chicken for doneness. The internal temperature should reach 165°F (75°C). If you have a meat thermometer, this is a great time to use it.
2. If you want to thicken the sauce, you can remove the lid for the last 30 minutes of cooking. This will allow some of the liquid to evaporate and create a thicker sauce.

Assembling the Dish

1. Once the chicken is cooked through and tender, carefully remove it from the crockpot using tongs. Place it on a cutting board and shred it using two forks. It should fall apart easily!
2. Return the shredded chicken to the crockpot and stir it into the sauce and vegetables. This will help to coat the chicken with all the delicious flavors.
3. To serve, prepare a bed of cooked rice or quinoa on each plate. Spoon the sweet Hawaiian chicken mixture over the top, making sure to include plenty of the sauce and vegetables.
4. Garnish with chopped green onions for a fresh touch. You can also add sesame seeds if you like a little crunch!

Storing Leftovers

1. If you have any leftovers (which is rare because it’s so delicious

Conclusion:

In summary, this Sweet Hawaiian Crockpot Chicken recipe is an absolute must-try for anyone looking to bring a burst of tropical flavor to their dinner table. The combination of tender chicken, sweet pineapple, and savory soy sauce creates a delightful harmony that will have your taste buds dancing with joy. Plus, the convenience of using a crockpot means you can set it and forget it, making it perfect for busy weeknights or lazy weekends. For serving suggestions, I highly recommend pairing this dish with fluffy white rice or coconut rice to soak up all that delicious sauce. You can also add a side of steamed vegetables or a fresh salad to balance out the meal. If you’re feeling adventurous, try adding some chopped bell peppers or snap peas to the crockpot for an extra crunch and a pop of color. I encourage you to give this Sweet Hawaiian Crockpot Chicken a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Cooking is all about sharing joy and creativity, and I can’t wait to see how you make this recipe your own. So grab your ingredients, fire up that crockpot, and let the sweet aroma fill your home—you’re in for a treat!

Print