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- 2 lbs boneless, skinless chicken thighs - 1 cup pineapple chunks (fresh or canned) - 1/2 cup low-sodium soy sauce - 1/4 cup brown sugar - 1/4 cup honey - 1 tablespoon ginger, minced - 2 cloves garlic, minced - 1 bell pepper, sliced (red or yellow for sweetness) - 1 onion, sliced - 1 tablespoon sesame oil - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) When measuring liquids like soy sauce or honey, use a liquid measuring cup. For sticky ingredients, like honey, coat the cup with cooking spray first. This helps it pour out easily. For dry ingredients, like brown sugar, use a dry measuring cup and pack the sugar down. This gives you the right amount for your dish. If you need to swap out some ingredients, here are a few ideas: - Use chicken breasts instead of thighs for a leaner option. - Maple syrup can replace honey for a different sweet taste. - Fresh ginger can be swapped with ground ginger if needed. - Use any bell pepper color you have on hand. Each adds a different flavor. - Coconut aminos can substitute soy sauce for a gluten-free option. {{ingredient_image_1}} Start by gathering your ingredients. You need soy sauce, brown sugar, honey, ginger, and garlic. In a medium bowl, mix the soy sauce, brown sugar, honey, minced ginger, and minced garlic. Stir until it blends well. This creates a sweet and tangy marinade. It adds great flavor to the chicken. Set the marinade aside for a moment. Now it’s time to get the crockpot ready. Place the boneless, skinless chicken thighs inside it. Pour the marinade over the chicken, making sure each piece is coated. Next, add the pineapple chunks, sliced bell pepper, and onion on top. These add sweetness and color to the dish. Finally, drizzle sesame oil over everything. This adds a rich, nutty flavor. Cover the crockpot and set it to low for 6-7 hours or high for 3-4 hours. The chicken will be tender when done. Once the cooking time is up, check the chicken. It should shred easily with a fork. If you want, take the chicken out and shred it using two forks. This helps it soak up more of the sauce. After shredding, return the chicken to the crockpot and mix it with the sauce. To serve, spoon the chicken over steamed rice or quinoa. Garnish it with chopped green onions and sesame seeds for a pretty finish. Enjoy your delicious Sweet Hawaiian Crockpot Chicken with your family! To make the best Sweet Hawaiian Crockpot Chicken, choose chicken thighs. They stay juicy and tender. Make sure to coat the chicken well with the marinade. This helps it soak up the flavors. Cook on low heat for 6-7 hours. For a quicker option, use the high setting for 3-4 hours. If you want shredded chicken, remove it after cooking. Use two forks to shred it. Then mix it back with the sauce. Adding pineapple chunks gives your dish a sweet twist. You can also try fresh ginger for a brighter taste. If you like more spice, add some red pepper flakes. A splash of lime juice at the end adds a nice zing. Feel free to experiment with different bell pepper colors. They not only add flavor but also make your dish look great. Serve the chicken over fluffy rice or quinoa. This lets the sauce soak in nicely. Top with chopped green onions and sesame seeds for crunch. For a fun touch, add a slice of pineapple on the side. You can even pair it with a tropical salad for a fresh contrast. Enjoy this meal with your family for a tasty dinner! Pro Tips Marinade for Maximum Flavor: Allow the chicken to marinate in the sauce for at least 30 minutes before cooking for more intense flavor. Use Fresh Ingredients: Opt for fresh pineapple and ginger for a brighter, more vibrant taste compared to canned versions. Adjust the Sweetness: Feel free to modify the amount of brown sugar and honey based on your preference for sweetness. Perfect Pairings: Serve with coconut rice or a side of steamed vegetables for a complete tropical meal experience. {{image_2}} You might want to change up the ingredients based on your dietary needs. Here are some easy swaps: - Chicken: Use boneless, skinless chicken breasts for a leaner option. - Soy Sauce: Try coconut aminos for a gluten-free choice. - Sugar: Replace brown sugar with maple syrup for a natural sweetener. - Pineapple: Use mango chunks if you prefer a different fruit. - Veggies: Add broccoli or snap peas for extra crunch and nutrients. You can also change how you cook this dish. Here are some ideas: - Instant Pot: Cook the chicken on high pressure for 15 minutes. - Oven: Bake at 350°F for about 40-45 minutes, covered with foil. - Stovetop: Sauté the chicken in a pan, then add the sauce and simmer until cooked through. Adjusting the flavors can make this dish even better. Consider these tweaks: - Spices: Add red pepper flakes for a spicy kick. - Citrus: Squeeze lime juice for a zesty twist. - Herbs: Toss in fresh cilantro or basil for a fresh taste. - Sweetness: If you like it sweeter, increase the honey or sugar a bit. These variations can help you enjoy Sweet Hawaiian Crockpot Chicken in new ways while keeping it delicious! After your meal, let the Sweet Hawaiian Crockpot Chicken cool. Place it in an airtight container. Store it in the fridge for up to three days. This keeps it fresh and safe to eat later. You can also put the chicken in a freezer-safe bag if you want to store it longer. To reheat, just take the chicken from the fridge. You can use the microwave or stovetop. For the microwave, heat it for about 1-2 minutes. Stir it halfway through to make sure it heats evenly. If using the stovetop, add a splash of water to keep it moist. Heat it over low heat until warm. If you want to freeze your chicken, place it in a freezer-safe bag. Remove as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You should cook Sweet Hawaiian Crockpot Chicken for 6-7 hours on low heat. If you’re in a hurry, you can cook it on high for 3-4 hours. The chicken is ready when it is soft and easy to shred with a fork. Cooking it longer makes the chicken even more tender and flavorful. The low and slow method really lets the flavors blend well. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner, so they cook faster. If you choose breasts, check them around the 3-hour mark on high heat or 5 hours on low. They might dry out if cooked too long. Thighs have more fat, which makes them juicy and rich. If you want a richer flavor, stick with thighs. Sweet Hawaiian Crockpot Chicken pairs well with steamed rice or quinoa. The rice soaks up the tasty sauce, making each bite delicious. You can also serve it with a fresh salad or stir-fried veggies for a balanced meal. For a fun twist, try it in tacos or on a bun. Add some chopped green onions and sesame seeds on top for a nice finish. This guide covered everything about making Sweet Hawaiian Crockpot Chicken. We discussed key ingredients, how to measure them, and possible substitutions. I shared step-by-step instructions for preparing the marinade and cooking the chicken in a crockpot. You now have tips to make it perfect and fun serving ideas. Feel free to explore variations for dietary needs. Store and reheat leftovers with ease. Use the FAQs for quick answers. Enjoy this tasty dish and impress your family!

Tropical Sweet Hawaiian Crockpot Chicken

A delicious and easy-to-make crockpot chicken dish with tropical flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Hawaiian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 unit bell pepper, sliced (red or yellow for sweetness)
  • 1 unit onion, sliced
  • 1 tablespoon sesame oil
  • 2 unit green onions, chopped (for garnish)
  • to taste unit sesame seeds (for garnish)

Instructions
 

  • In a medium bowl, mix together the soy sauce, brown sugar, honey, ginger, and garlic until well combined to create the marinade.
  • Place the chicken thighs in the crockpot and pour the marinade over them, ensuring they are well coated.
  • Add the pineapple chunks, sliced bell pepper, and onion on top of the chicken in the crockpot.
  • Drizzle the sesame oil over the mixture for added flavor.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
  • If desired, remove the chicken after cooking and shred it using two forks, then return it to the crockpot and mix with the sauce for extra flavor.
  • Serve the chicken over steamed rice or quinoa, garnished with chopped green onions and sesame seeds.

Notes

Serve the chicken in a large bowl, styled on a bed of fluffy rice, with colorful slices of bell pepper and pineapple on top. Add tropical themed garnishes like a slice of pineapple or a sprig of parsley for added flair.
Keyword chicken, crockpot, easy, Hawaiian, tropical