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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pineapple chunks and a sticky pineapple teriyaki sauce made in your slow cooker. Pull-apart tender chicken simmers until shreddable, then the sauce is thickened into a glossy glaze and clings to every strand over fluffy rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2.5 lb boneless skinless chicken thighs Use thighs for the most tender, pull-apart texture.
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice) Reserve 1/2 cup juice for the sauce.
  • 0.33 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch mixed with 3 tablespoons water Mix cornstarch with water before adding to the shredded chicken.
  • 1 steamed rice For serving.
  • 1 sesame seeds For garnish.
  • 1 sliced green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chicken
  1. Add the chicken thighs to the slow cooker.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil, then pour over the chicken until coated.
  3. Scatter the pineapple chunks on top of the chicken.
  4. Cover and cook on LOW for 6-7 hours, until the chicken is tender and easily shredded.
Glaze with pineapple teriyaki sauce
  1. Shred the chicken in the slow cooker, then stir until the shreds are evenly mixed with the sauce.
  2. Whisk the cornstarch slurry again, stir it into the slow cooker, and cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glaze with a glossy, clinging look.
  3. Serve the chicken over steamed rice and garnish with sesame seeds and sliced green onions.

Notes

For the richest, clinging glaze, shred the chicken and mix it thoroughly with the sauce before adding the cornstarch slurry. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing works best for up to 2 months—thaw in the fridge overnight and rewarm to loosen the sauce. If you want a lower-sugar version, reduce brown sugar to 2 tablespoons and add a splash more reserved pineapple juice for balance.