Go Back

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender thighs and a sticky golden pineapple teriyaki glaze. Slow-cooked with pineapple chunks, then thickened until the sauce clings to every shred over fluffy rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken thighs
  • 2.5 lb boneless skinless chicken thighs
pineapple chunks
  • 20 oz pineapple chunks, drained (reserve 1/2 cup juice) Reserve 1/2 cup juice for the sauce.
soy sauce
  • 0.333 cup soy sauce
brown sugar
  • 0.25 cup brown sugar, packed
ketchup
  • 3 tbsp ketchup
rice vinegar
  • 3 tbsp rice vinegar
garlic
  • 3 clove garlic, minced
fresh ginger
  • 1 tsp fresh ginger, grated
sesame oil
  • 1 tsp sesame oil
cornstarch slurry
  • 2 tbsp cornstarch
  • 3 tbsp water Mix with cornstarch to form slurry.
for serving
  • steamed rice
  • sesame seeds
  • sliced green onions

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, fresh ginger, and sesame oil until the sugar dissolves, then pour the mixture over the chicken.
  3. Scatter the pineapple chunks on top of the chicken.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is tender and easily shredded.
Shred and glaze the sauce
  1. Shred the chicken in the slow cooker, then stir in the cornstarch slurry until evenly combined.
  2. Cook on HIGH uncovered for 20-30 minutes, until the sauce thickens into a glossy glaze that clings to the shredded chicken.
Serve
  1. Serve the Hawaiian pineapple chicken over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

For the thickest, clingy pineapple teriyaki glaze, make sure the sauce comes to a noticeable simmer while on HIGH uncovered, and stir once halfway through the thickening step. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until warmed through, adding a splash of water if it tightens too much. Freezing is not recommended for best texture. For a gluten-free option, use tamari or gluten-free soy sauce in the same amount.