Sweet Hawaiian Crock Pot Chicken

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Sweet Hawaiian Crock Pot Chicken is a mouthwatering dish that blends the richness of slow-cooked chicken with the tropical sweetness of pineapple and a sticky, savory glaze. This dish is the perfect balance of sweet, tangy, and savory flavors, making it a hit for family dinners, gatherings, or lazy weekends when you want something amazing with minimal effort. The chicken becomes unbelievably tender as it cooks low and slow, soaking up every drop of that luscious sauce.

The vibrant glaze clings beautifully to the bite-sized pieces of chicken, creating an irresistible caramelized coating that’s finished with a garnish of fresh green onions. Whether you serve it over a bed of fluffy white rice, steamed veggies, or even tuck it into lettuce wraps, this is a true comfort food with a tropical twist. Plus, it’s a total crowd-pleaser — especially since it’s made in a crock pot, saving you kitchen time and maximizing flavor.

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Ingredients for Sweet Hawaiian Crock Pot Chicken

• 4 boneless, skinless chicken breasts (cut into bite-sized pieces)
• 1 cup pineapple juice
• ½ cup brown sugar
• ⅓ cup soy sauce (low sodium recommended)
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch (optional, for thickening)
• Sliced green onions (for garnish)
• Optional: red pepper flakes or sriracha (for a spicy kick)
• Cooked white rice (for serving)

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Step-by-Step Instructions for Sweet Hawaiian Crock Pot Chicken

Creating this tropical-inspired dish is as easy as tossing ingredients into your crock pot and letting the magic happen. Follow these simple steps to get that perfect, sticky-sweet chicken every time.

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Step 1: Prepare the Chicken

Start by cutting the chicken breasts into bite-sized chunks. This helps them cook evenly and allows the sauce to coat each piece thoroughly. Pat them dry with a paper towel to help them sear better if you decide to brown them beforehand.

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Step 2: (Optional) Sear for Extra Flavor

While this step isn’t required, quickly browning the chicken pieces in a skillet over medium-high heat can lock in juices and add a caramelized flavor that elevates the dish. If you’re in a rush, feel free to skip straight to the crock pot.

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Step 3: Make the Sweet Hawaiian Sauce

In a medium bowl, mix together the pineapple juice, brown sugar, soy sauce, and minced garlic. Stir until the sugar dissolves completely, creating a golden, sweet-savory blend.

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Step 4: Add Everything to the Crock Pot

Place the chicken pieces in the crock pot, then pour the sauce mixture over them. Stir gently to ensure every piece is coated well.

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Step 5: Slow Cook to Perfection

Set your crock pot to low and cook for 5 to 6 hours, or on high for 3 to 4 hours. The chicken should be tender and cooked through, absorbing all that tropical flavor.

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Step 6: Thicken the Sauce (Optional)

If you’d like a thicker glaze, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the sauce during the last 30 minutes of cooking. Leave the lid slightly ajar to help the sauce reduce.

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Step 7: Garnish and Serve

Once cooked, spoon the chicken and sauce over steamed white rice or your favorite base. Sprinkle with sliced green onions and, if you enjoy heat, a pinch of red pepper flakes or a drizzle of sriracha.

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Storage Instructions

Sweet Hawaiian Crock Pot Chicken stores beautifully, making it a great option for meal prep or leftovers.

• Refrigerator: Store cooled leftovers in an airtight container for up to 4 days. The flavors deepen overnight, making it even tastier the next day.
• Freezer: For longer storage, transfer the cooked chicken and sauce to a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over medium heat or in the microwave until heated through. Add a splash of pineapple juice or water if the sauce has thickened too much during storage.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: ~320
• Protein: 28g
• Carbohydrates: 25g
• Sugars: 20g
• Fat: 9g
• Saturated Fat: 2g
• Sodium: 780mg
• Fiber: 0g

Note: Nutritional values may vary depending on portion size and specific brands used.

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Frequently Asked Questions

Q1: Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work just as well and tend to be juicier and more flavorful.

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Q2: Can I add vegetables to the crock pot?

Definitely. Bell peppers, onions, or even chunks of pineapple can be added in the last 2 hours of cooking for added texture and flavor.

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Q3: Is this recipe gluten-free?

It can be! Just be sure to use a gluten-free soy sauce or tamari to keep the dish gluten-free.

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Q4: How spicy is this dish?

The base recipe isn’t spicy at all. You can customize the heat by adding red pepper flakes or a squirt of sriracha.

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Q5: Can I make this ahead of time?

Yes, you can prep everything the night before. Store the raw chicken and sauce in the fridge, then cook it in the crock pot the next day.

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Q6: Can I cook it on the stovetop instead of in a crock pot?

Absolutely. Sauté the chicken until fully cooked, pour in the sauce, and simmer until it thickens. It won’t be as tender as slow-cooked, but still delicious!

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Q7: What can I serve it with besides rice?

Try serving it with quinoa, cauliflower rice, noodles, or even in a lettuce wrap for a lighter option.

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Q8: How do I keep the sauce from becoming too watery?

Use the cornstarch slurry toward the end of cooking or remove the lid for the last 30 minutes to allow the sauce to reduce naturally.

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