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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender thighs in a sticky pineapple teriyaki glaze. Slow-cooker Hawaiian chicken is finished uncovered to caramelize the sauce and cling to every shred.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 2.5 lb boneless skinless chicken thighs
pineapple teriyaki sauce
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice)
  • 0.33 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
  • 2 tbsp cornstarch
  • 3 tbsp water
to serve
  • 1 steamed rice
  • 1 sesame seeds
  • 1 sliced green onions

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer. Visual cue: the pieces should cover the base so they cook uniformly.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves, then pour over the chicken. Visual cue: the surface should look glossy and well coated.
  3. Add the pineapple chunks on top of the chicken. Visual cue: the chunks should be visible above the liquid.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easily shredded. Visual cue: the chicken should fall apart when pressed with a fork.
Thicken into a glaze
  1. Shred the chicken in the slow cooker, then stir everything together. Visual cue: the sauce should start clinging to the shreds.
  2. Stir the cornstarch slurry into the slow cooker. Visual cue: look for no dry cornstarch streaks before proceeding.
  3. Cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glaze. Visual cue: the sauce should look golden, glossy, and able to coat the back of a spoon.
Serve
  1. Serve the glazed Hawaiian pineapple chicken over steamed rice. Visual cue: the sauce should pool slightly around the rice for an even coating.
  2. Garnish with sesame seeds and sliced green onions. Visual cue: green flecks and toasted-looking seeds should be visible on top.

Notes

Pro tip: drain the pineapple well, then reserve 1/2 cup juice—too much liquid can keep the sauce from glazing properly. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in the microwave or on the stovetop. Freezing is not recommended because the cornstarch-thickened sauce can break when thawed and reheated. For a lighter option, use low-sodium soy sauce and reduce the brown sugar by 2 tbsp (keep ketchup as written) to maintain the tangy flavor.