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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender shredded chicken simmered for hours in a glossy pineapple-soy sauce. Pineapple chunks caramelize throughout, then the sauce is thickened until it clings to every bite.
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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: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless chicken breasts or thighs
Pineapple-soy sauce
  • 1 can (20 oz) pineapple chunks with juice
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp ketchup
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water
Serving
  • 1 cooked rice
  • 1 green onions
  • 1 sesame seeds

Equipment

  • 1 crockpot

Method
 

Cook the chicken
  1. Place chicken in the crockpot so it sits in a single layer for even cooking. Add the pineapple chunks on top.
  2. Whisk together pineapple juice (from the can), soy sauce, honey, ketchup, garlic, and ginger until smooth, then pour over the chicken. Make sure the sauce coats the pineapple chunks.
  3. Cook on low for 6 hours or high for 3–4 hours, until the chicken is fall-apart tender. Look for bubbling at the edges and very tender, shreddable chicken.
  4. Remove chicken and shred with two forks, then set it aside while you thicken the sauce. Keep shredded chicken warm so it stays juicy.
Thicken sauce and serve
  1. Stir cornstarch slurry (cornstarch mixed with water) into the sauce in the crockpot. Turn to high so the sauce comes to a thicker simmer.
  2. Cook on high for 15–20 minutes, stirring once or twice, until thickened and glossy. The sauce should coat a spoon.
  3. Return chicken to the crockpot and toss to coat in the sweet pineapple-soy sauce. Serve immediately over rice with green onions and sesame seeds.

Notes

Pro tip: Minimize stirring during the long cook so the pineapple chunks stay intact and develop caramelized edges. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes—freeze chicken and sauce (without rice) for up to 2 months, thaw overnight in the fridge, then reheat. For a lower-sugar option, swap honey for an equal-measure liquid sweetener that caramelizes well, or reduce honey slightly and add extra pineapple juice for balance.