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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken made in a slow cooker delivers pull-apart tender chicken in a sticky, golden pineapple teriyaki sauce with visible pineapple chunks. The sauce thickens into a glossy glaze that clings to every shred of chicken 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 thighs
  • 2.5 lb boneless skinless chicken thighs
Pineapple teriyaki base
  • 1 can (20 oz) pineapple chunks drained; reserve 1/2 cup juice
  • 0.333 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
Thickener
  • 2 tbsp cornstarch mixed with 3 tablespoons water
Slurry water
  • 3 tbsp water
Serving
  • 1 steamed rice
  • 1 sesame seeds
  • 1 sliced green onions

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken thighs in the slow cooker.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil, then pour the mixture over the chicken.
  3. Add the pineapple chunks on top of the chicken.
Cook until tender
  1. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easily shredded.
Make a thick pineapple glaze
  1. Shred the chicken in the slow cooker, then stir in the cornstarch slurry.
  2. Cook on HIGH, uncovered, for 20-30 minutes until the sauce thickens to a glaze and looks caramelized and clinging to the chicken (time the last few minutes by how fast it turns glossy).
Serve
  1. Serve the chicken and pineapple glaze over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

For the glossiest, most clingy sauce, uncover during the final HIGH step so excess moisture can evaporate. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze up to 2 months, then thaw in the fridge and rewarm. For a lower-sugar option, replace the brown sugar with an equal amount of a brown-sugar style sugar substitute that caramelizes (use one labeled for baking/slow-cooking).