Ingredients
- Boneless, skinless chicken breasts: 2 lbs
- Canned pineapple chunks: 20 oz, undrained
- Brown sugar: 1/2 cup, packed
- Soy sauce: 1/4 cup
- Ketchup: 1/4 cup
- Apple cider vinegar: 2 tablespoons
- Minced garlic: 1 tablespoon
- Ground ginger: 1 teaspoon
Instructions
- Step 1: Place the chicken breasts in the bottom of a slow cooker.
- Step 2: In a medium bowl, combine the pineapple chunks (with juice), brown sugar, soy sauce, ketchup, apple cider vinegar, minced garlic, and ground ginger. Whisk until well combined.
- Step 3: Pour the sauce mixture over the chicken breasts, ensuring they are fully coated.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir to combine the shredded chicken with the sauce.
- Step 6: Serve the Sweet Hawaiian Crockpot Chicken over rice or noodles. Garnish with green onions or sesame seeds, if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days, allowing the flavors to meld even further.
- For best results, reheat gently in a saucepan over medium-low heat, adding a splash of pineapple juice or water if needed to prevent sticking.
- Serve this sweet and savory chicken over fluffy coconut rice for an extra layer of tropical flavor that perfectly complements the pineapple.
- To prevent the chicken from drying out, consider adding a tablespoon of cornstarch to the sauce mixture in the last hour of cooking to thicken it slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American