Description
This Hawaiian Chicken Crockpot recipe features tender chicken breasts, sweet pineapple, and vibrant bell peppers simmered in a savory sauce, creating a tropical flavor explosion. It’s an easy, hassle-free dinner option that the whole family will love! Serve it over rice or quinoa for a complete meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup bell peppers (red and green, sliced)
- 1 medium onion (sliced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Cooked rice or quinoa (for serving)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Slice the bell peppers into strips and the onion into thin slices.
- If using fresh pineapple, cut it into bite-sized chunks; if using canned, drain it well.
- In a medium bowl, combine soy sauce, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the chicken breasts at the bottom of the crockpot.
- Layer the sliced bell peppers and onions over the chicken.
- Add the pineapple chunks on top of the veggies.
- Pour the sauce mixture over everything, ensuring all ingredients are covered.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir gently halfway through cooking to mix the ingredients.
- Check for doneness; the chicken should be tender and easily shred with a fork.
- Shred the chicken directly in the crockpot using two forks.
- Stir everything together to combine the chicken, veggies, and sauce.
- Serve the Hawaiian chicken over cooked rice or quinoa.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes