Sweet Hawaiian Croc Pot Chicken

If you like sweet and sour chicken stir-fried (or these sweet and sour shrimp lettuce wraps), you’ll probably flip through this sweet Hawaiian rockpot chicken recipe. There are a lot of the same flavors and ingredients, but it’s a little more leaning towards sweets.

The chicken, pineapple, onion and peppers are simmered in a crockpot in a flavorful sauce until the chicken is juicy and tender, and the vegetables are light and crispy like stir-fry. The definitional flavour of sweet Hawaiian rockpot chicken comes from pineapple juice, but soy sauce, rice vinegar, ginger, garlic and ketchup also play a key role.

Sweet Hawaiian Croc Pot Chicken

Perfect balance of flavors. The combination of sweet pineapple juice and brown sugar and flavourful soy sauce and tartrais vinegar create a delicious, balanced sauce for chicken, pineapple and vegetables.

Minimum preparation time, maximum flavor. This dish requires minimal effort on your part, but the end result is a great dinner that is much more exciting than regular grilled chicken breast. Made from a slow cooker, this Hawaiian chicken is perfect for busy weekday nights or busy weekends when you want to leave the house all day and go home for a edible dinner!

Family-friendly meals. This is a recipe that will delight children and adults. There’s no dinner fight when the sweet Hawaiian Crocpot chicken is on the table!

Ingredient Notes

Boneless skinless chicken breast: I like to cut the breast into bite-sized cubes before cooking it. It is easier to cook and serve faster. Canned Pineapple: Choose 20 oz. The pineapple cans were canned with juice instead of heavy syrup, as they used juice in the sauce. The heavy syrup is too sweet in the sauce. Make sure to reserve juice when draining pineapple! Sauce Ingredients: In addition to pineapple juice, the sauce is made with ketchup, soy sauce (low sodium is best), brown sugar, rice vinegar (or apple cider vinegar). Avoid seasoned rice vinegar with salt and sugar added. Garlic cloves and fresh inger roots: These fresh aromatics are commonly used in Asian dishes and add a lot of flavor. You can see that Hawaiian cuisine has a lot of Asian influences. Vegetables: Popular for fries and sweet and sour dishes, red peppers, green peppers and onions, and are generally found in stir-fries, especially sweet and sour recipes. Large chunks of pepper and onion will result in soft crisps at the end of the dish. Corn Starch: A slurry made up of corn starch and water thickens the sauce near the end of cooking time. Serving: Rice, green onions, sesame seeds.

How to make sweet Hawaiian Croc Pot chicken

Measure pineapple juice. Drain the pineapple can and make sure you reserve all the juice. Pour the juice into a liquid measuring cup. Add water or chicken soup to reach ¾ cup. Please put it aside.

assemble. Coat the Crockpot insert with a non-stick spray. Add cubic chicken, onions, peppers and drained pineapple chunks to the stolen item.

Add the source. Whisk the pineapple juice, garlic and minced meat inger roots until combined with ketchup, soy sauce, rice vinegar and brown sugar. Pour the sauce into a crockpot and mix with the chicken and vegetables.

Cook. Cover the crockpot and cook for 4 hours at low or 3 hours at high.

I’ll make it thicker. Make a cornstarch slurry about 30 minutes before cooking time is complete. The crockpot gets high (if not already) and stir in the slurry. Cover the crockpot and cook the Hawaiian chicken for another 20-30 minutes or until thickened.

Finish it. Taste the spoon and check out the seasonings. Add salt and pepper to add flavor if necessary. Sweet Hawaiian Croc Pot Chicken can be served over rice, served with sliced ​​green onions and sesame seeds for garnish. Read for more suggestions offered.

Possible recipe variations

Make it painful. Add red pepper flakes to the sauce and kick a little. Unless you like a lot of spices, I start with 1/4 tsp. Sriracha works well too!

Switch vegetables. Add snap peas, broccoli, cauliflower, or zucchini instead of or in addition to peppers. Don’t overdo it! I want to maintain the ratio of sauce to chicken to wild ggie.

Add a little crunch. Instead of sesame seeds, garnish sweet Hawaiian chicken with toasted cashews. Adding cornstarch slurry will also allow you to stir a handful. Another crispy garnishing option is a crispy chowmaine or rice noodles.

Provide suggestions

Refrigerated/Frozen: Remaining sweet Hawaiian Croc Pot chicken will be stored in a fridge airtight container for up to 4 days. Freeze in a freezer safe container for up to 3 months.

Freeze before cooking: This recipe freezes well before and after cooking. To freeze beforehand, assemble everything in a resealable freezer bag, extrude air and freeze for up to 3 months. Thaw in the fridge and cook according to the recipe instructions.

Reheat: Warm up leftovers in a microwave or frying pan set over medium heat. If necessary, add a splash of water or soup to thin the sauce slightly.

You will need to drain the pineapple juice from the can into the measuring cup and prepare about 3/4 cup. If it’s too low, add water or chicken soup to make ¾ cups.

1 can (20 oz) pineapple chunks with juice

For an easy cleanup, spray non-stick cooking spray on the inside of the crockpot. Add chicken, peppers, onion and drained pineapple chunks to the waste.

4 boneless skinless chicken breast (approx. 2 pounds), cut into bite-sized cubes, One red pepper carved on a 1 inch piece, 1 green pepper chopped in 1 inch piece, Medium sweet onion chopped into 1 inch pieces

In a medium bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic and ginger until well mixed. Pour sauce over the chicken and vegetables. Mix together.

¾ cup pineapple juice, ½ cup ketchup, ⅓ cup soy sauce, ¼ cup brown sugar, 2 tablespoons of rice vinegar, Two cloves garlic, mined or pressed, A cup of chopped or freshly baked inger

Cover the crockpot and cook for 4 or 3 hours high until the chicken is tender and cooked.

Approximately 30 minutes before serving (see caution), mix cornstarch with water to form a slurry.

¼ cup cornstarch, ¼ cup water

Change the crockpot to height. Raw the cornstarch slurry and cover it, then cook for another 20-30 minutes to thicken it.

If necessary, season and season with salt and pepper.

If necessary, serve sweet Hawaiian chicken over cooked rice with sliced ​​green onions and sesame seeds.

Clarification of Cook Time: If you are cooking Hawaiian chicken at high, you can add a cornstarch slurry after cooking for 2.5 hours. Once the slurry is stirred, continue to cook at a high rate for 30 minutes. If you are cooking chicken low, add the cornstarch slurry after 3.5 hours, raise the slow cooker and cook for another 30 minutes. Add spices: Add 1¼ teaspoons of red chili flakes (or flavor) to the sauce for a slightly spicy heat to the Hawaiian chicken. Sriracha sauce is another good option. Storage: Remaining remaining sweet Hawaiian Crocpot chicken airtight and instantly refrigerate. It will last for up to 4 days. Freeze in a freezer safe container for up to 3 months. Think first: This recipe is also frozen before cooking. Assemble all ingredients (excluding cornstarch and water) into a resealable freezer bag, extrude air and freeze for up to 3 months. Thaw in the fridge and cook according to the recipe instructions.

Serving: 2cup, calorie: 542kcal, carbohydrates: 69g, protein: 53g, fat: 6g, Saturated fat: 1g, Polyunsaturated fat: 1g, January Saturated Fat: 2g, Trans Fat: 0.03g, cholesterol: 145mg, sodium: 1318mg, potassium: 1515mg, fiber: 5g, sugar: 51g, Vitamin A: 1731iu, Vitamin C: 112mg, calcium: 89mg, iron: 2mg

Nutrition information is calculated automatically and should only be used as an approximation.

Share the comments and ratings below! I love hearing what you think!