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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken made in a slow cooker until the chicken is pull-apart tender and coated in a sticky golden pineapple teriyaki sauce. Pineapple chunks stay visible, and the sauce thickens into a glossy glaze perfect over fluffy rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 2.5 lb boneless skinless chicken thighs
pineapple chunks, drained (reserve 1/2 cup juice)
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice) Drain and reserve 1/2 cup of the juice for the sauce.
soy sauce
  • 0.333 cup soy sauce
brown sugar, packed
  • 0.25 cup brown sugar, packed
ketchup
  • 3 tbsp ketchup
rice vinegar
  • 3 tbsp rice vinegar
garlic, minced
  • 3 cloves garlic, minced
fresh ginger, grated
  • 1 tsp fresh ginger, grated
sesame oil
  • 1 tsp sesame oil
cornstarch
  • 2 tbsp cornstarch
water
  • 3 tbsp water
steamed rice
  • 1 steamed rice For serving.
sesame seeds
  • 1 tbsp sesame seeds For garnishing.
sliced green onions
  • 2 tbsp sliced green onions For garnishing.

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the boneless skinless chicken thighs into the slow cooker in an even layer.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil, then pour the sauce over the chicken. Pour until the chicken is mostly coated, and you should see the sauce turn glossy and darker as the sugar dissolves.
  3. Add the pineapple chunks on top of the chicken so they don’t disappear into the sauce immediately.
  4. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is tender and easily shredded.
Thicken into a glaze
  1. Shred the chicken in the slow cooker, then stir to distribute the pineapple chunks and sauce throughout the meat.
  2. Stir in the cornstarch slurry (cornstarch mixed with water), then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glaze. Keep an eye out for a visible gloss and reduced consistency that clings to the chicken.
Serve
  1. Serve the sweet Hawaiian crockpot chicken over steamed rice, spooning the thick golden pineapple sauce over the top.
  2. Garnish with sesame seeds and sliced green onions so the finished dish has fresh green contrast and a toasted finish.

Notes

Pro tip: If your slow cooker runs hot, start checking at the low end of the time range so the chicken stays juicy and shred-ready. Refrigerate leftovers in a sealed container for up to 4 days; rewarm gently in a pot or microwave until hot. Freezing works for the chicken and sauce (up to 2 months), but for best texture, thaw in the fridge and reheat before serving over fresh rice. Dietary swap: For gluten-free, use gluten-free soy sauce.