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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender, fall-apart shredded chicken simmered in a glossy pineapple-soy sauce. Pineapple chunks caramelize as the sauce thickens so every bite is sweet and savory over rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Sweet Hawaiian Crockpot Chicken
  • 2 lb boneless chicken breasts or thighs Use either option; cook until fall-apart tender.
  • 1 can (20 oz) pineapple chunks with juice Keep the juice for the sauce.
  • 0.25 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp ketchup
  • 3 garlic cloves, minced Mince for even flavor throughout.
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch Mixed with water to make a slurry.
  • 2 tbsp water For cornstarch slurry.
  • cooked rice For serving.
  • green onions For serving.
  • sesame seeds For serving.

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the chicken in the crockpot in an even layer.
  2. Whisk together pineapple juice, soy sauce, honey, ketchup, garlic, and ginger, then pour over the chicken and add the pineapple chunks.
  3. Cook on low for 6 hours (or high for 3–4 hours) until the chicken is fall-apart tender, with bubbling sauce around the edges.
Shred and thicken the sauce
  1. Remove the chicken and shred with two forks until it looks like tender strands.
  2. Stir the cornstarch slurry into the sauce in the crockpot, turn to high, and cook for 15–20 minutes until thickened and glossy, coating the back of a spoon.
Serve
  1. Return the chicken to the sauce and toss to coat until all pieces are glazed.
  2. Serve over cooked rice with green onions and sesame seeds on top, with pineapple chunks visible throughout.

Notes

Pro tip: If the sauce seems thin after thickening, keep it on high for an extra 3–5 minutes, stirring once, until it turns glossy. Refrigerate leftovers up to 3–4 days in a sealed container; freeze up to 2 months for best texture. For a lighter option, use low-sodium soy sauce and swap part of the honey for pineapple juice to reduce added sweetness without changing the pineapple flavor.