Slow Cooker Hawaiian Chicken with Pineapple
🍍🍗🍚 This Crockpot chicken recipe is packed with pineapple flavor, thanks to the combination of pineapple preserves and canned pineapple. Serve it over rice for a quick weeknight dinner!
Servings: 4 to 6 servings
Calories: 505cal
Equipment
- 1 (5-6 Quart) Slow Cooker
Ingredients
- ¾ cup pineapple preserves or jam
- one 20-ounce can pineapple chunks drained; set aside pineapple chunks
- ½ cup ketchup
- ⅓ cup low-sodium soy sauce
- ⅓ cup light brown sugar packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 to 2 tablespoons Asian chili-garlic sauce found in the Asian aisle of most major grocery stores; sriracha may be substituted
- 2 cloves garlic peeled and finely minced or pressed with a garlic press
- 2 teaspoons ground ginger
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon olive oil
- 1.75 to 2 pounds boneless skinless chicken breasts cut into 1-inch pieces
- ⅓ cup cornstarch
- 3 tablespoons fresh cilantro leaves finely minced for garnishing
- 3 tablespoons green onions sliced into thin rounds for garnishing
Instructions
- To a large bowl, add the pineapple preserves, pineapple juice (save and set aside the pineapple chunks), ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chili-garlic sauce, garlic, ginger, salt, pepper, and whisk to combine; set sauce aside.
- Line a 5 to 6-quart slow cooker with a liner if using one. I prefer to use liners for easy cleanup.
- Drizzle olive oil over bottom of the liner or slow cooker; set aside.
- To a large, gallon-sized ziptop plastic bag, add the chicken, cornstarch, seal bag, and toss to coat chicken evenly. Add chicken to slow cooker, evenly distributed.
- Add the pineapple chunks over the chicken, evenly distributed
- Pour pineapple sauce mixture over the top, using a spoon to distribute the sauce if necessary, making sure all pieces are coated.
- Cook covered on high for about 2 hours or on low for about 4 hours. If cooking on high, start checking at 90 minutes (mine was done at 1 hour 40 minutes) and if cooking on low, start checking at 3 hours. All slow cookers vary so cook until chicken is done (reaches 165F on an instant read thermometer).
- Add chicken and pineapple to a plate with as much extra cooking sauce spooned over the top as desired, garnish with cilantro, green onions, and serve immediately.
Notes
Storage: This dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently as desired.
Nutrition
Serving: 1serving | Calories: 505cal | Carbohydrates: 54g | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 129mg | Sodium: 1099mg | Fiber: 2g | Sugar: 39g
