Sweet Hawaiian Crockpot Chicken

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Sure! Here’s a full, detailed breakdown of the Sweet Hawaiian Crockpot Chicken Recipe — perfect for easy weeknight dinners or potlucks when you want something sweet, savory, and totally satisfying.

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Sweet Hawaiian Crockpot Chicken Recipe

Introduction:

Sweet Hawaiian Crockpot Chicken is a flavorful, tropical-inspired dish made with tender chicken simmered in a blend of pineapple, brown sugar, and savory sauces. It’s easy, hands-off, and packed with sweet-and-savory flavor — a perfect “dump-and-go” slow cooker recipe that the whole family will love. Serve it over rice for a comforting meal that feels like a little trip to the islands.

Origin:

This recipe draws inspiration from Hawaiian-style cuisine, known for combining savory meats with sweet fruits like pineapple and coconut. While not a traditional Hawaiian dish, it’s a popular American fusion recipe, especially in mainland U.S. households and potlucks where tropical flavors are always welcome. The slow cooker version became widely loved for its simplicity and flavor.

Ingredients (Serves 4–6):

  • 2 lbs (900g) boneless, skinless chicken breasts or thighs
  • 1 cup pineapple juice (or juice from canned pineapple)
  • ¾ cup brown sugar
  • ½ cup soy sauce (low-sodium preferred)
  • 1 tablespoon minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
  • Salt and pepper to taste

Optional Ingredients:

  • 1 can (15 oz) pineapple chunks or tidbits (adds texture and extra sweetness)
  • 1 small red bell pepper, chopped (for color and crunch)
  • 1 small onion, chopped
  • 1 tablespoon rice vinegar (for a bit more tang)
  • Red pepper flakes (if you want a spicy kick)
  • 1 tablespoon hoisin or sweet chili sauce (for depth)

Instructions:

Step 1: Prep the Chicken

  • Season chicken with a little salt and pepper.
  • Place chicken in the bottom of your slow cooker.

Step 2: Make the Sauce

  • In a bowl, whisk together pineapple juice, brown sugar, soy sauce, garlic, and ginger.
  • Pour sauce over the chicken.

Step 3: Cook

  • Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

Step 4: Shred and Thicken

  • Remove chicken, shred or cut into chunks.
  • In a small bowl, mix cornstarch and water, then stir into the sauce in the crockpot.
  • Return chicken to pot and cook on high for 15–20 minutes, until the sauce thickens.

Step 5: Serve

  • Serve warm over white rice, brown rice, or even noodles.
  • Garnish with green onions, sesame seeds, or fresh cilantro.

Tips for Success:

  • Use thighs for more flavor and juiciness.
  • Add pineapple chunks during the last hour of cooking to prevent them from breaking down too much.
  • Want crispy edges? After cooking, broil the shredded chicken for 5 minutes on a baking sheet.
  • Don’t skip thickening the sauce — it gives the dish that restaurant-style glossy finish.

Serving Recommendations:

  • Main Pairings:
    • Steamed jasmine or coconut rice
    • Stir-fried or roasted vegetables (broccoli, bell peppers, snow peas)
    • Hawaiian rolls on the side
  • Tropical Drink Pairing:
    • Pineapple iced tea or a mocktail with lime and mint

Nutrition (Per Serving – based on 6 servings):

  • Calories: ~320
  • Protein: 28g
  • Fat: 6g
  • Carbohydrates: 38g
  • Sugar: 26g
  • Sodium: ~900mg
  • Fiber: 1g

Note: Nutrition may vary based on specific brands of ingredients and optional add-ins.

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