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

  • Author: lila
  • Total Time: 390 minutes
  • Yield: 6-8 servings 1x

Description

This Sweet Hawaiian Chicken features tender chicken thighs, juicy pineapple, and colorful vegetables simmered in a delicious teriyaki sauce. Easy to make in a crockpot, it’s a perfect choice for busy weeknights and offers a comforting, flavorful dinner option. Serve it over rice or quinoa for a complete meal.

Ingredients

Scale
  • 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)

Instructions

  1. Rinse the chicken thighs under cold water and pat them dry with paper towels.
  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 until the sugar is dissolved.
  3. Add the chicken thighs to the bowl and coat them thoroughly with the sauce mixture. For enhanced flavor, let the chicken marinate for at least 30 minutes in the refrigerator.
  4. Slice the bell pepper and onion into thin strips.
  5. If using fresh pineapple, cut it into chunks. If using canned, drain it well.
  6. Place the sliced onions and bell peppers at the bottom of the crockpot.
  7. Add the marinated chicken thighs on top and pour any remaining marinade over them.
  8. Top with pineapple chunks.
  9. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  10. About 30 minutes before the cooking time is up, check the chicken for doneness (internal temperature should reach 165°F/75°C).
  11. For a thicker sauce, remove the lid for the last 30 minutes of cooking.
  12. Remove the chicken from the crockpot and shred it using two forks.
  13. Return the shredded chicken to the crockpot and stir it into the sauce and vegetables.
  14. Serve over cooked rice or quinoa, garnished with chopped green onions and optional sesame seeds.

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish pairs well with steamed vegetables or a fresh salad for a complete meal.
  • Prep Time: 30 minutes
  • Cook Time: 180 minutes

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Find it online: https://kitchenyumm.com/sweet-hawaiian-crockpot-chicken-2/