Sweet Hawaiian Crock Pot Chicken

Tender, saucy chicken simmered in a bright pineapple-soy glaze, perfect for busy weeknights or cozy gatherings.

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Prep Time 10

Cook Time 6

Total Time 6 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 lbs chicken thighs (bone-in or boneless; skinless is fine) Thighs stay juicier; boneless shreds more easily
1 cup pineapple juice (canned or fresh)
1 cup soy sauce (use low-sodium if you want less salt)
1/2 cup brown sugar (light or dark) If you prefer less sweet, reduce by 2 tablespoons
1 tablespoon minced garlic
1 tablespoon minced ginger (fresh is best for brightness) Powdered ginger can be substituted
1 can pineapple chunks, drained Draining is important to avoid diluting the glaze
to taste salt and pepper Adjust after tasting
to garnish green onions

Method

Preparation

Pat the chicken thighs dry and arrange them in an even layer in the crock pot.
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and minced ginger until the sugar mostly dissolves.
Pour the sauce over the chicken, coating each piece. Scatter the drained pineapple chunks on top.

Cooking

Cover and cook on low for 4 to 6 hours, until the chicken reaches 165°F and pulls apart easily with a fork.
Transfer the chicken to a cutting board or bowl and shred with two forks.
Return the shredded chicken to the crock pot and stir it into the sauce so it soaks up the glaze. Taste and adjust with salt and pepper if needed.

Serving

Serve warm, sprinkled with sliced green onions.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 26gProtein: 34gFat: 10gSaturated Fat: 2gSodium: 800mgSugar: 10g

Notes

This chicken can be served over rice, in tortillas, or combined with roasted vegetables. For added garnishes, use toasted sesame seeds or a squeeze of lime.

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