Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1/2 cup soy sauce
- 1/2 cup brown sugar, packed
- 1/4 cup ketchup
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- Cooked rice, for serving
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Directions:
- Place the chicken breasts in the bottom of your crockpot.
- In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, and grated ginger until well combined. Pour the sauce over the chicken.
- Add the pineapple chunks to the crockpot, spreading them evenly over the chicken.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- Once the chicken is done, remove it from the crockpot and shred it with two forks.
- In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce in the crockpot to thicken it.
- Return the shredded chicken to the crockpot and stir to coat it with the sauce. Let it cook on low for an additional 15-20 minutes.
- Serve the Sweet Hawaiian Chicken over cooked rice, garnished with chopped green onions and sesame seeds.
Prep Time: 10 minutes | Cooking Time: 6 hours | Total Time: 6 hours 10 minutes
Kcal: 350 kcal per serving | Servings: 4 servings