This sweet crockpot Hawaiian pineapple chicken recipe is a tangy, sweet, and savory taste of the tropics. It's a simple-to-make, colorful, and flavorful crockpot meal idea that's perfect for any weeknight!
½cuppineapple juice (reserved from the canned pineapple chunks)
2tablespoonscornstarch
1cupbarbecue sauce(we used a hickory smoked brown sugar BBQ sauce but Hawaiian BBQ sauce may be used.)
1tablespoonsoy sauce
¼cupbrown sugar
1small red onion(chopped)
2cupsbaby cut carrots
6boneless skinless chicken thighs
1eachgreen and red bell peppers(seeds removed and cut into 1" pieces)
20ouncescanned pineapple chunks (drain but reserve ½ cup of the pineapple juice)
Instructions
Grease the inside of a 4 to 6-quart crockpot. In a small bowl, whisk the cornstarch with the pineapple juice. Add barbecue sauce, brown sugar, and soy sauce. Stir to combine.
In the following order, layer the onions, then carrots, chicken thighs, bell peppers, and pineapple chunks.
Pour the sauce over the top. Cover and cook on low for 3 to 4 hours or until the internal temperature of the chicken reaches 165 degrees F. Adjust seasoning with additional soy sauce, barbecue sauce, salt, or pepper.
Notes
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VARIATIONS:
Make this more of a Hawaiian-style pulled chicken recipe for sandwiches (try it on Hawaiian sweet rolls with a little extra BBQ sauce) by using an 8 ounce can of crushed (and drained) pineapple instead of chunks and chop the vegetables finer. Cook chicken until it easily shreds with a fork. Add sauce to the shredded chicken and season with salt and pepper or soy sauce.
Add spice by adding red pepper flakes or hot sauce.
Hawaiian BBQ sauce may be used instead of hickory brown sugar BBQ.
TIPS: Determine doneness with a meat thermometer, chicken is done when it reaches 165 degrees F.
SERVING SUGGESTIONS: Serve chicken and vegetables over hot rice with sauce.