Why make this recipe
Sweet Hawaiian Chicken is a delicious and easy dish that brings a taste of the tropics right to your table. It combines tender chicken with sweet pineapple and colorful peppers, all coated in a savory barbecue sauce. This recipe is perfect for busy weeknights or when you want to impress your family or guests with a tasty meal. Plus, it’s made in a crockpot, which means you can set it and forget it!
How to make Sweet Hawaiian Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (20 oz) pineapple chunks, drained with juice reserved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup barbecue sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
- Cooked rice
- Chopped green onions
- Sesame seeds
Directions
- Place the chicken breasts or thighs in the bottom of your crockpot.
- Add the pineapple chunks, red bell pepper, and yellow bell pepper on top of the chicken.
- In a medium bowl, whisk together the reserved pineapple juice, barbecue sauce, soy sauce, brown sugar, grated ginger, and minced garlic until well combined.
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, mix the cornstarch and cold water until smooth. Add this mixture to the crockpot to thicken the sauce.
- Stir everything together and cook on high for an additional 15-20 minutes, until the sauce has thickened.
- Serve the sweet Hawaiian chicken over cooked rice, garnished with chopped green onions and sesame seeds.
How to serve Sweet Hawaiian Chicken
Serve this dish over a bed of fluffy rice to soak up the delicious sauce. Garnish it with chopped green onions and sprinkle some sesame seeds on top for extra flavor and presentation. This dish pairs well with a simple side salad or steamed vegetables to complete your meal.
How to store Sweet Hawaiian Chicken
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. When you’re ready to eat, you can reheat it in the microwave or on the stove. If you want to freeze it, place the cooled chicken in a freezer-safe container. It will last for about 2-3 months in the freezer. Thaw in the refrigerator before reheating.
Tips to make Sweet Hawaiian Chicken
- For extra flavor, marinate the chicken in the sauce for a few hours or overnight before cooking.
- You can use frozen chicken; just adjust the cooking time accordingly.
- If you like it spicy, add some red pepper flakes or chopped jalapeño peppers to the sauce.
Variation
You can customize this recipe by adding other vegetables like broccoli or snap peas. You can also substitute the chicken with pork or tofu for a different twist.
FAQs
Can I make Sweet Hawaiian Chicken without a crockpot?
Yes! You can cook it in a large pot on the stove or bake it in the oven at 350°F (175°C) for about 30-40 minutes.
Is this dish gluten-free?
To make it gluten-free, use a gluten-free soy sauce.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a great flavor. Just chop it into chunks and use it in the same way as canned pineapple.
Sweet Hawaiian Chicken
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (20 oz) pineapple chunks, drained with juice reserved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup barbecue sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
To Serve
- Cooked rice
- Chopped green onions
- Sesame seeds
Instructions
Preparation
- Place the chicken breasts or thighs in the bottom of your crockpot.
- Add the pineapple chunks, red bell pepper, and yellow bell pepper on top of the chicken.
- In a medium bowl, whisk together the reserved pineapple juice, barbecue sauce, soy sauce, brown sugar, grated ginger, and minced garlic until well combined.
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, mix the cornstarch and cold water until smooth. Add this mixture to the crockpot to thicken the sauce.
- Stir everything together and cook on high for an additional 15-20 minutes, until the sauce has thickened.
Serving
- Serve the sweet Hawaiian chicken over cooked rice, garnished with chopped green onions and sesame seeds.