Sweet Hawaiian Crockpot Chicken


  • 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)


  1. Place the chicken breasts in the bottom of your crockpot.
  2. 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.
  3. Add the pineapple chunks to the crockpot, spreading them evenly over the chicken.
  4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
  5. Once the chicken is done, remove it from the crockpot and shred it with two forks.
  6. 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.
  7. 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.
  8. 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

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