Description
This Crock Pot Sweet Hawaiian Chicken recipe combines tender chicken thighs or breast with sweet pineapple chunks and a tangy, flavorful sauce made from soy sauce, BBQ sauce, brown sugar, orange juice, sesame oil, rice vinegar, garlic, and ginger. Slow-cooked to perfection, this dish offers a perfect balance of savory and sweet, making it an easy and delicious meal for any occasion.
Ingredients
Chicken and Vegetables
- 2 pounds chicken thighs or breast, cut into chunks
- 1 red pepper, roughly chopped
- 20 ounce can pineapple chunks with juice
Sauce and Seasoning
- 1/3 cup soy sauce
- 1/3 cup BBQ sauce
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1/2 teaspoon grated ginger
Garnish (Optional)
- Green onions
- Sesame seeds
Instructions
- Prepare the Ingredients: Cut the chicken thighs or breast into chunks and roughly chop the red pepper. Open the can of pineapple chunks including the juice.
- Combine in Slow Cooker: Add the chicken chunks, chopped red pepper, pineapple chunks and juice, soy sauce, BBQ sauce, brown sugar, orange juice, sesame oil, rice vinegar, minced garlic, and grated ginger into the crock pot. Stir gently to combine all ingredients evenly.
- Cook the Chicken: Set the slow cooker to high heat and cook for 2 hours, or alternatively, set it to low heat and cook for 4 hours. The chicken should be fully cooked and tender by the end of the cooking time.
- Serve and Garnish: Once cooked, serve the Hawaiian chicken with an optional sprinkle of chopped green onions and toasted sesame seeds to add freshness and a bit of crunch.
Notes
- You can use either chicken thighs for more juiciness or chicken breast for a leaner option.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Serve this dish over steamed rice or with stir-fried vegetables for a complete meal.
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
