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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender chicken in a sticky golden pineapple teriyaki sauce. Cook low and slow, then thicken the sauce into a glossy glaze with pineapple chunks 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple sauce
  • 2.5 lb boneless skinless chicken thighs Use thighs for maximum tenderness and shredding.
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice) Drain and reserve 1/2 cup juice for the sauce.
  • 0.3333333333 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 water to make a slurry.
  • 3 tbsp water Mixed with cornstarch to make a slurry.
Serving
  • steamed rice
  • sesame seeds
  • sliced green onions

Equipment

  • 1 slow cooker

Method
 

Slow cook the chicken
  1. Place the chicken thighs in the slow cooker and arrange them in an even layer. Cover and keep the cooker closed to maintain steady heat.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until smooth. Pour the mixture over the chicken.
  3. Add the pineapple chunks on top of the chicken in a single layer where possible. This helps pineapple pieces stay visible in the finished sauce.
  4. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken is tender and easily shredded. Do not open the lid during the cook time to keep heat consistent.
Thicken and finish
  1. Shred the chicken in the slow cooker using two forks, then stir to coat the meat in the pineapple sauce. Mix thoroughly so shredded pieces are covered.
  2. Stir the cornstarch slurry into the sauce and cook on HIGH uncovered for 20-30 minutes. The sauce should reduce and thicken into a glossy glaze.
  3. Serve the Hawaiian crockpot chicken over steamed rice. Garnish with sesame seeds and sliced green onions so the top stays bright and fresh.

Notes

Pro tip: drain the pineapple well, then reserve exactly 1/2 cup juice—too much liquid can keep the glaze from clinging to the chicken. Refrigerate leftovers in a sealed container up to 4 days; reheat in the microwave or on the stovetop until hot. Freezing is not recommended because pineapple and cornstarch can change texture after thawing. For a lower-sugar option, use a reduced-sugar brown sugar substitute to keep the sweet-and-tangy profile while cutting added sugar.