This incredibly delicious Hawaiian Chicken in the Crock-Pot comes together in about 10 minutes of prep and is pretty much a set-it-and-forget-it meal that your family will love! Just toss everything in, let the magic happen, and you’ve got a tropical flavor explosion waiting for you at dinnertime. Plus, you can totally switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those odds and ends! It’s one of those perfect weeknight dinners that’s not only simple, but also packed with tons of flavor!
What You’ll Need
Chicken Breasts
4 boneless, skinless chicken breasts.
Chicken is the star of the show here! I prefer using boneless, skinless chicken breasts for this recipe because they cook up super tender and absorb all those yummy flavors. If you’re looking to make it lighter, chicken thighs will work well too and add a bit more moisture.
Pineapple Chunks
1 cup pineapple chunks (canned or fresh).
You can’t have Hawaiian chicken without pineapple! Fresh or canned will do, the sweetness from the pineapple balances out the savory soy sauce beautifully. If you have leftover fruit from other dishes, just chop it up and throw it in!
Soy Sauce
½ cup soy sauce.
This is going to give that delightful umami flavor that makes everything savory and wonderful. You could use low-sodium soy sauce if you’re trying to keep the salt in check. I prefer regular for the full flavor impact!
Brown Sugar
¼ cup brown sugar.
Ah, the secret ingredient! It adds that caramel sweetness that melds perfectly with the tangy pineapple and salty soy sauce. If you’re out of brown sugar, no worries! You can use granulated sugar, just know it’ll be a tad less rich.
Minced Garlic
1 tablespoon minced garlic.
Garlic is a must! Fresh garlic provides a punch of flavor that makes this dish even more comforting. You can adjust the amount to suit your taste or use garlic powder if that’s what you have on hand.
Ginger
1 teaspoon ginger (fresh or ground).
Ginger adds a nice warmth to the dish; I usually use fresh ginger for its bright taste. If you’re low on fresh, ground ginger will work too, just use a little less since it’s more concentrated.
Bell Pepper
1 bell pepper (sliced).
Adding bell pepper not only gives vibrant color but also a nice texture to the dish. You can mix it up with any color you have red, yellow, or green will all be fabulous! You can even toss in some additional veggies like onions or carrots for a pop of crunch.
Salt and Pepper
Salt and pepper to taste.
I always recommend a couple pinches of salt and pepper throughout the cooking process just to enhance those flavors. Remember, you can always add more later, but you can’t take it out once it’s in!
Cooked Rice for Serving
Cooked rice for serving.
You’ll want a cozy bed for your Hawaiian chicken. White rice, brown rice, or jasmine rice are all excellent options to soak up the delicious sauce.
Chopped Green Onions for Garnish
Chopped green onions for garnish.
Finishing with some fresh green onion gives it a lovely crunch and a pop of color. You can skip this step if you’re in a pinch, but it’s worth it if you can!
Let’s Get Cooking!
Step-by-Step Instructions
Prep Time! (5 minutes)
Start by placing the chicken breasts at the bottom of the Crock-Pot. This helps them cook beautifully in the savory sauce. You’ll want a nice, single layer here.Mix it Up! (2 minutes)
In a separate bowl, combine your pineapple chunks, soy sauce, brown sugar, minced garlic, ginger, and sliced bell pepper. Stir until everything is well mixed. You’ll smell that amazing combination, you know it’s going to be good!Pour it On! (1 minute)
Pour this delicious mixture over the chicken in the Crock-Pot. Don’t you just wish there was a smell-o-vision? It’s like a mini party in your kitchen!Season It Up! (1 minute)
Now, season with a couple pinches of salt and pepper. Gentle but effective!Cover It!
Cover and cook on low for 6-8 hours or on high for 3-4 hours. You really can’t go wrong here! Let the Crock-Pot do the heavy lifting while you tackle the daily craziness of life.Serve It Up!
Once it’s ready, serve the chicken and sauce over cooked rice and garnish with chopped green onions. Just imagine that steaming bowl, your soul will thank you!
Why I Love This Recipe
This is my go-to recipe when I need something quick and satisfying. Honestly, I’m a real sucker for Hawaiian flavors, and when it’s all in the Crock-Pot, it’s like the universe is giving me a hug! It’s comfort food at its finest, and the best part is you can use whatever you’ve got on hand, no stress here! Any igglers will likely make great substitutes if you’ve run out of something. Last week, I made this while listening to my favorite podcast, and my picky 8-year-old actually asked for seconds! Seriously, that says it all!
If you loved this Hawaiian Chicken, be sure to check out my Easy Mongolian Beef, my Easy Witch’s Cauldron Beef Stew!
Why This Recipe Works
Quick & Easy
Perfect for those busy weeknights, this recipe comes together in under 10 minutes, with most of the time being hands-off. Just dump, set it, and forget it!
One Pot Meal
The Crock-Pot does all the work while you can kick back and relax. Minimal cleanup? Yes, please!
Budget-Friendly
Uses affordable, everyday ingredients you likely have on hand. It’s not just delicious but also easy on the wallet, making it great for families.
Customizable
The real beauty here is in the flexibility. Don’t have pineapple? Toss in some peaches! No bell pepper? Use what you’ve got! It’s all about what works for you.
Crowd-Pleaser
This Hawaiian Chicken is a surefire hit across ages. I mean, who can resist that sweet and savory combo?
Serving Suggestions
This chicken does great on its own but can be served with:
- Stir-Fried Veggies: Bright and colorful.
- Crispy Egg Rolls: Kick up the Asian flair.
- A Fresh Garden Salad: Lightens everything up.
Storage and Reheating
Storing Leftovers: Store any leftovers in the fridge for up to 3-4 days. Just pop it in an airtight container and you’re golden.
Reheating: The best way is in the microwave,just cover and heat for 2-3 minutes, or on the stovetop over medium heat until warmed through.
Freezer Friendly: Yes! Make a double batch and freeze it for later. Just let it cool completely before packing it away in freezer-safe bags. When you’re ready, thaw in the fridge overnight and reheat.
We’ve officially come to the end of this post, but remember: Hawaiian Chicken in the Crock-Pot isn’t just a dish, it’s an experience. Perfect for meals that serve up smiles, and isn’t that what we all need? Keep it simple, enjoy the flavors, and relish in the joy of feeding your loved ones!
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Hawaiian Chicken in the Crock-Pot
Ingredients
Method
- Start by placing the chicken breasts at the bottom of the Crock-Pot.
- In a separate bowl, combine your pineapple chunks, soy sauce, brown sugar, minced garlic, ginger, and sliced bell pepper. Stir until well mixed.
- Pour this mixture over the chicken in the Crock-Pot.
- Season with a couple pinches of salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once it’s ready, serve the chicken and sauce over cooked rice and garnish with chopped green onions.