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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender thighs in a sticky golden pineapple teriyaki sauce, finished until it clings like a glaze. Packed with pineapple chunks and served over fluffy rice for an easy set-and-forget crockpot dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2.5 lb boneless skinless chicken thighs
Pineapple
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice)
Sauce base
  • 0.3333333333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
Cornstarch slurry
  • 2 tbsp cornstarch
  • 3 tbsp water
Serving
  • 1 steamed rice
  • 0.25 tsp sesame seeds
  • 0.25 cup sliced green onions

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Slow-cook the chicken
  1. Place the chicken thighs in the slow cooker in an even layer.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until smooth, then pour over the chicken.
  3. Add the pineapple chunks on top so they sit partially in the 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, with the sauce bubbling around the edges.
Thicken into a glaze
  1. Shred the chicken in the slow cooker and stir it through the pineapple sauce until evenly coated.
  2. Stir the cornstarch slurry (cornstarch mixed with water) into the slow cooker until no lumps remain.
  3. Cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glossy glaze that clings to the chicken.
Serve
  1. Serve the Hawaiian pineapple chicken over steamed rice, garnished with sesame seeds and sliced green onions.

Notes

For best pull-apart texture, avoid opening the slow cooker during the first cook time. Store leftovers in the refrigerator up to 4 days; reheat gently in a covered pan or microwave until hot. Freezing is yes—freeze in portions and thaw overnight in the fridge, then reheat until saucy. Dietary swap: use gluten-free soy sauce to keep the sauce gluten-free while preserving the flavor.