Saucy Crockpot Hawaiian Chicken and Rice
This Crockpot Hawaiian Chicken is saucy, sweet, and savory and a weeknight dinner classic. The chicken, veggies, and sauce cook low and slow all afternoon. The chicken is tender enough where it falls apart with tongs. Serve it over rice for a tropical dish the whole family will love.
My Kid's Favorite
This one’s on our weeknight rotation mainly because my kids love it! When we’re stuck in a chicken-and-rice rut, this switches up the flavor without me having to convince anyone to try something new. The chicken comes out super saucy and sweet from the pineapple, with just enough umami from the coconut aminos to keep it from tasting like dessert.
The best part is it still feels like a fun dinner even though I barely did anything. Spoon plenty of sauce over the rice, and don’t be surprised when the bowls come back empty!
Ingredients & Notes
- Chicken thighs - Thighs hold up over a long cook and still pull into tender pieces at the end instead of falling apart. Chicken breasts work here too.
- Canned pineapple rings + juice - The juice goes into the sauce and the rings go on top. That’s where the tropical flavor comes from, so there’s no need to pile on extra sugar.
- Coconut aminos - This is the savory base. Soy sauce works too, but use tamari if you need it gluten-free.
- Honey + ketchup - Just enough sweetness and body.
- Rice vinegar, garlic, and ginger - These keep it from tasting one-note sweet. Fresh ginger is best but ground works in a pinch.
- Arrowroot starch - Used to thicken up the sauce. Corn starch works too.
- Red bell pepper + red onion - These add color and a little bite against all that pineapple.
How to Make Hawaiian Chicken in the Crockpot
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat with rice in the microwave in 30 second intervals until warm.
Check out these recipes for more weeknight dinners
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Recipe
Crockpot Hawaiian Chicken
Equipment
- 1 crockpot
Ingredients
- ⅓ cup coconut aminos - or tamari for gluten-free
- 3 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 cloves garlic - minced
- 2 teaspoons fresh ginger - grated (or ½ teaspoon ground ginger)
- 15 oz pineapple rings - juice reserved
- 2 tablespoon arrowroot starch - or cornstarch
- 1 ½ lbs boneless - skinless chicken thighs
- 1 red bell pepper - chopped
- ½ red onion - chopped
- 4 cups cooked white rice - for serving
- Chopped green onions - for garnish
Instructions
- In the bottom of the crockpot, whisk together the coconut aminos, honey, ketchup, rice vinegar, garlic, ginger, pineapple juice, and arrowroot starch until smooth.⅓ cup coconut aminos, 3 tablespoons honey, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 3 cloves garlic, 2 teaspoons fresh ginger, 15 oz pineapple rings, 2 tablespoon arrowroot starch
- Add the bell pepper, red onion, and chicken thighs and toss to coat in the sauce. Arrange the pineapple rings on top in an even layer.1 ½ lbs boneless, 1 red bell pepper, ½ red onion
- Cover and cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours, until the chicken is cooked through and tender.
- Pull the chicken into smaller pieces with two forks and stir everything together in the sauce.
- Serve warm over white rice, topped with green onions.4 cups cooked white rice, Chopped green onions
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