Introduction
Craving a tropical escape on your dinner plate? Look no further than Slow Cooker Hawaiian Chicken! This vibrant recipe brings the sweet, savory, and colorful flavors of Hawaii to your table, featuring tender, slow-cooked chicken, juicy pineapple chunks, crisp bell peppers, and red onions, all tossed in a soy-garlic sauce and served over fluffy rice with a sprinkle of green onions and sesame seeds. The slow cooker makes the chicken and vegetables effortless, infusing them with island-inspired flavors, while the rice and garnishes add balance and crunch. Perfect for quick weeknight dinners, meal prep, or tropical-themed gatherings, this dish is as nutritious as it is delicious. Ready to fill your kitchen with the irresistible aroma of pineapple and soy? Let’s dive into this flavorful, Hawaiian-inspired recipe that’s sure to become a family favorite!
Overview: Why Slow Cooker Hawaiian Chicken is a Must-Try
Slow Cooker Hawaiian Chicken is a Hawaiian-inspired dish that combines the sweet-tangy flavors of pineapple and soy sauce with tender chicken and vibrant vegetables. The slow cooker ensures a hands-off, flavorful meal, while rice and garnishes provide a satisfying, complete dish. It’s a high-protein, gluten-free (with checks), and crowd-pleasing meal that’s perfect for busy families, tropical food lovers, or anyone craving a healthy, island-inspired dinner with minimal effort.
- Time Requirement: 15 minutes prep, 6-8 hours on low or 3-4 hours on high, plus 20-30 minutes for rice and assembly.
- Difficulty Level: Easy! It involves slow cooking, cooking rice, and simple assembly, suitable for all skill levels.
- Why It’s Special: This dish is meal-prep-friendly, customizable, and ideal for both casual and festive occasions. The slow cooker makes it hands-off, and the Hawaiian flavors deliver a vibrant, restaurant-quality experience.
This recipe serves 4 and is perfect for weeknight dinners, lunch prep, or gatherings with a tropical flair!
Essential Ingredients
The magic of Slow Cooker Hawaiian Chicken comes from its colorful, tropical ingredients. Each one adds sweetness, savoriness, or texture to create a cohesive, Hawaiian-style dish. Here’s what you’ll need:
For the Hawaiian Chicken
- Chicken Breast (2 lbs, cut into bite-sized pieces): Provides a tender, lean protein base.
- Substitution: Chicken thighs (for richer flavor), pork tenderloin, or tofu for vegetarian.
- Bell Pepper (1, sliced): Adds crisp, sweet crunch (any color, e.g., red, yellow, or green).
- Substitution: Zucchini, carrots, or snap peas.
- Red Onion (1, sliced): Brings sharp, pungent flavor.
- Substitution: Yellow onion, shallots, or green onions.
- Pineapple Chunks (2 cups, fresh or canned): Adds sweet, tropical juiciness.
- Substitution: Mango chunks or pineapple tidbits (drain if canned).
- Soy Sauce (2 tbsp): Provides savory, umami depth.
- Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
- Olive Oil (2 tbsp): Helps coat ingredients and adds richness.
- Substitution: Avocado oil, sesame oil, or vegetable oil.
- Minced Garlic (1 tsp): Infuses savory warmth.
- Substitution: ½ tsp garlic powder or 2 fresh garlic cloves, minced.
- Salt (½ tsp): Enhances overall flavor.
- Substitution: Sea salt or low-sodium options.
- Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
For Serving
- Cooked Rice (4 cups, cooked): Provides a fluffy, neutral base.
- Substitution: Brown rice, quinoa, or cauliflower rice for low-carb.
- Green Onions (2, chopped): Adds fresh, mild oniony crunch.
- Substitution: Chives or parsley.
- Sesame Seeds (1 tbsp): Brings nutty, crunchy garnish.
- Substitution: Toasted sesame seeds, chopped almonds, or omit.
Why They’re Important: The chicken delivers a savory, protein-packed core, while pineapple and soy sauce create the signature Hawaiian sweet-savory flavor. Bell peppers and red onions add vibrant color and crunch, and rice and garnishes provide balance and texture. Olive oil and garlic enhance the dish with richness and depth.
Step-by-Step Instructions
To adapt the oven-based Hawaiian Chicken Sheet Pan for the slow cooker, we’ll combine the chicken, vegetables, and pineapple in a flavorful sauce, slow-cook to ensure tenderness, and serve over rice with tropical garnishes for a vibrant presentation. Here’s how to do it:
Step 1: Prepare the Sauce
- In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp salt, and ¼ tsp black pepper until well combined.
- Tip: Use fresh garlic for bolder flavor, but jarred minced garlic works for convenience. Double the sauce if you want extra for drizzling. Add 1 tsp honey or brown sugar for a sweeter profile (optional).
Step 2: Combine Ingredients in the Slow Cooker
- Place 2 lbs bite-sized chicken breast pieces, 1 sliced bell pepper, 1 sliced red onion, and 2 cups pineapple chunks in the slow cooker.
- Pour the prepared sauce over the chicken mixture and toss gently to coat everything evenly.
- Add ¼ cup chicken broth or pineapple juice (if using canned pineapple, use the juice) to keep the mixture moist during cooking.
- Tip: Cut chicken into uniform 1-inch pieces for even cooking. Drain canned pineapple to avoid excess liquid. Use a slow cooker liner for easy cleanup.
Step 3: Slow Cook the Hawaiian Chicken
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C) and the vegetables are softened but still slightly crisp.
- Stir gently halfway through if possible to ensure even cooking. If the sauce is too thin, remove the lid for the last 30 minutes on high to reduce slightly.
- Tip: Check doneness early with a meat thermometer to avoid overcooking. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes. Keep pineapple chunks large to maintain texture.
Step 4: Cook the Rice
- About 30 minutes before the chicken is done, cook 1 cup uncooked rice (yielding about 4 cups cooked) according to package instructions (typically 15-20 minutes in 2 cups water or broth). Fluff with a fork and keep warm.
- Tip: Rinse rice before cooking for fluffier results. Use a rice cooker for convenience. Add a pinch of salt to the cooking water for flavor.
Step 5: Assemble and Serve
- Divide the cooked rice among 4 serving bowls or plates, creating a fluffy base (about 1 cup per serving).
- Spoon the Hawaiian chicken mixture over the rice, ensuring each serving has a balance of chicken, bell peppers, red onions, and pineapple (about 1 ½ cups per serving).
- Garnish with 2 chopped green onions and 1 tbsp sesame seeds, sprinkling evenly for a vibrant, crunchy finish.
- Serve hot with a side of steamed broccoli, a green salad, or Hawaiian mac salad for a complete meal.
- Tip: Arrange ingredients for a colorful presentation—rice on the bottom, chicken mixture in the center, and garnishes as a vibrant crown. Warm plates or bowls for a cozy touch. Offer extra soy sauce or sesame oil on the side for customization.
Assembly: Serving Your Slow Cooker Hawaiian Chicken
Now it’s time to present this tropical, flavorful dish and make it look as good as it tastes! Here’s how to assemble Slow Cooker Hawaiian Chicken:
- Serve the Dish: Arrange each bowl or plate with a base of fluffy rice, topped with a generous scoop of the Hawaiian chicken mixture, showcasing the colorful bell peppers, red onions, and pineapple. Ensure the garnishes add pops of green and texture.
- Garnish: Sprinkle chopped green onions and sesame seeds over the top for a fresh, nutty finish. Optionally, add a pinch of red pepper flakes or a drizzle of sesame oil for flair.
- Presentation Tip: Use colorful or white bowls to highlight the vibrant vegetables and golden pineapple. A green onion sprig or a pineapple chunk makes it Instagram-worthy.
- Optional Sides: Pair with Hawaiian-inspired sides like coleslaw, grilled zucchini, or coconut rice to complement the tropical flavors. Serve with iced tea, pineapple juice, or a light tropical cocktail (like a piña colada) for a complete meal.
- Optional Add-Ins: Offer extra soy sauce, sriracha, or chopped cilantro on the side for customization.
Pro Tip: Serve buffet-style by keeping the Hawaiian chicken warm in the slow cooker on the “keep warm” setting, with bowls of rice, green onions, and sesame seeds nearby, letting guests build their own bowls—it’s a fun, interactive way to enjoy this tropical dish, perfect for gatherings or potlucks!
Storage and Make-Ahead Tips
Slow Cooker Hawaiian Chicken is best enjoyed fresh for optimal vegetable crispness and rice texture, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chicken mixture and rice separately in airtight containers. Refrigerate chicken mixture and rice for up to 3 days; store green onions and sesame seeds separately to maintain freshness.
- Reheat chicken mixture in a 350°F (175°C) oven for 8-10 minutes or a skillet over medium heat for 5 minutes, adding a splash of broth to keep moist. Reheat rice with a splash of water in the microwave or stovetop. Assemble with fresh garnishes.
- Make-Ahead Tips:
- Chicken Mixture: Prep the chicken, vegetables, pineapple, and sauce up to 24 hours ahead and refrigerate in the slow cooker insert. Slow-cook when ready.
- Rice: Cook rice up to 24 hours ahead, refrigerate, and reheat with a splash of water in the microwave or stovetop.
- Freezing: Freeze cooked chicken mixture (without rice or garnishes) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh rice and garnishes. Avoid freezing rice to preserve texture.
- Garnishes: Prep green onions just before serving to keep them vibrant. Store extra sesame seeds in a cool, dry place for up to a month.
Tip: Use leftover Hawaiian chicken in tacos with a pineapple salsa, as a topping for salads with a soy-ginger dressing, or in fried rice with extra vegetables for a quick, tropical-inspired meal.
Recipe Variations
Slow Cooker Hawaiian Chicken is highly versatile—here are some fun ways to mix it up:
- Spicy Hawaiian Chicken: Add ½ tsp red pepper flakes or 1 tsp sriracha to the sauce for a spicy kick.
- Teriyaki Hawaiian Twist: Replace soy sauce with teriyaki sauce and add 1 tbsp honey for a sweeter, stickier flavor.
- Veggie-Packed Bowl: Add 1 cup sliced zucchini, mushrooms, or snap peas to the slow cooker for extra color and nutrition.
- Gluten-Free: Use tamari or gluten-free soy sauce (most soy sauces are not gluten-free, so check labels).
- Low-Carb: Serve over cauliflower rice or zucchini noodles instead of white rice for a keto-friendly version.
- Pork or Tofu Swap: Substitute chicken with 2 lbs pork tenderloin or firm tofu, slow-cooked for 6-8 hours on low until tender (tofu may need less time).
Get creative and make it your own—this recipe loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Hawaiian Chicken that’ll bring the vibrant, tropical flavors of Hawaii to your table! This dish is all about tender, slow-cooked chicken, sweet pineapple, and colorful vegetables, served over fluffy rice with a sprinkle of green onions and sesame seeds. Whether you’re serving it for a quick weeknight dinner, a meal-prep session, or a tropical-themed gathering, it’s sure to impress with its island-inspired appeal. So grab your slow cooker, toss those ingredients, and let the kitchen fill with the irresistible aroma of pineapple and soy. Play with variations, customize with your favorite garnishes, and enjoy every sweet, savory bite. Aloha and happy cooking!
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Hawaiian Chicken Sheet Pan
Description
Craving a tropical escape on your dinner plate? Look no further than Slow Cooker Hawaiian Chicken! This vibrant recipe brings the sweet, savory, and colorful flavors of Hawaii to your table, featuring tender, slow-cooked chicken, juicy pineapple chunks, crisp bell peppers, and red onions, all tossed in a soy-garlic sauce and served over fluffy rice with a sprinkle of green onions and sesame seeds.
Ingredients
For the Hawaiian Chicken
-
Chicken Breast (2 lbs, cut into bite-sized pieces): Provides a tender, lean protein base.
-
Substitution: Chicken thighs (for richer flavor), pork tenderloin, or tofu for vegetarian.
-
-
Bell Pepper (1, sliced): Adds crisp, sweet crunch (any color, e.g., red, yellow, or green).
-
Substitution: Zucchini, carrots, or snap peas.
-
-
Red Onion (1, sliced): Brings sharp, pungent flavor.
-
Substitution: Yellow onion, shallots, or green onions.
-
-
Pineapple Chunks (2 cups, fresh or canned): Adds sweet, tropical juiciness.
-
Substitution: Mango chunks or pineapple tidbits (drain if canned).
-
-
Soy Sauce (2 tbsp): Provides savory, umami depth.
-
Substitution: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
-
-
Olive Oil (2 tbsp): Helps coat ingredients and adds richness.
-
Substitution: Avocado oil, sesame oil, or vegetable oil.
-
-
Minced Garlic (1 tsp): Infuses savory warmth.
-
Substitution: ½ tsp garlic powder or 2 fresh garlic cloves, minced.
-
-
Salt (½ tsp): Enhances overall flavor.
-
Substitution: Sea salt or low-sodium options.
-
-
Black Pepper (¼ tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne.
-
For Serving
-
Cooked Rice (4 cups, cooked): Provides a fluffy, neutral base.
-
Substitution: Brown rice, quinoa, or cauliflower rice for low-carb.
-
-
Green Onions (2, chopped): Adds fresh, mild oniony crunch.
-
Substitution: Chives or parsley.
-
-
Sesame Seeds (1 tbsp): Brings nutty, crunchy garnish.
-
Substitution: Toasted sesame seeds, chopped almonds, or omit.
-
Why They’re Important: The chicken delivers a savory, protein-packed core, while pineapple and soy sauce create the signature Hawaiian sweet-savory flavor. Bell peppers and red onions add vibrant color and crunch, and rice and garnishes provide balance and texture. Olive oil and garlic enhance the dish with richness and depth.
Instructions
Step 1: Prepare the Sauce
-
In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp salt, and ¼ tsp black pepper until well combined.
-
Tip: Use fresh garlic for bolder flavor, but jarred minced garlic works for convenience. Double the sauce if you want extra for drizzling. Add 1 tsp honey or brown sugar for a sweeter profile (optional).
-
Step 2: Combine Ingredients in the Slow Cooker
-
Place 2 lbs bite-sized chicken breast pieces, 1 sliced bell pepper, 1 sliced red onion, and 2 cups pineapple chunks in the slow cooker.
-
Pour the prepared sauce over the chicken mixture and toss gently to coat everything evenly.
-
Add ¼ cup chicken broth or pineapple juice (if using canned pineapple, use the juice) to keep the mixture moist during cooking.
-
Tip: Cut chicken into uniform 1-inch pieces for even cooking. Drain canned pineapple to avoid excess liquid. Use a slow cooker liner for easy cleanup.
-
Step 3: Slow Cook the Hawaiian Chicken
-
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C) and the vegetables are softened but still slightly crisp.
-
Stir gently halfway through if possible to ensure even cooking. If the sauce is too thin, remove the lid for the last 30 minutes on high to reduce slightly.
-
Tip: Check doneness early with a meat thermometer to avoid overcooking. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir in during the last 10 minutes. Keep pineapple chunks large to maintain texture.
-
Step 4: Cook the Rice
-
About 30 minutes before the chicken is done, cook 1 cup uncooked rice (yielding about 4 cups cooked) according to package instructions (typically 15-20 minutes in 2 cups water or broth). Fluff with a fork and keep warm.
-
Tip: Rinse rice before cooking for fluffier results. Use a rice cooker for convenience. Add a pinch of salt to the cooking water for flavor.
-
Step 5: Assemble and Serve
-
Divide the cooked rice among 4 serving bowls or plates, creating a fluffy base (about 1 cup per serving).
-
Spoon the Hawaiian chicken mixture over the rice, ensuring each serving has a balance of chicken, bell peppers, red onions, and pineapple (about 1 ½ cups per serving).
-
Garnish with 2 chopped green onions and 1 tbsp sesame seeds, sprinkling evenly for a vibrant, crunchy finish.
-
Serve hot with a side of steamed broccoli, a green salad, or Hawaiian mac salad for a complete meal.
-
Tip: Arrange ingredients for a colorful presentation—rice on the bottom, chicken mixture in the center, and garnishes as a vibrant crown. Warm plates or bowls for a cozy touch. Offer extra soy sauce or sesame oil on the side for customization.
-
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes! Use 2 lbs boneless, skinless chicken thighs for a juicier result. Cook for the same time, ensuring they reach 165°F (74°C) internally.
Q: Can I make this vegetarian?
A: Yes! Replace chicken with firm tofu, tempeh, or jackfruit, slow-cooked with the same sauce and vegetables for 4-6 hours on low. Use vegetable broth and tamari for a vegan option.
Q: Is this recipe gluten-free?
A: It can be! Use tamari or gluten-free soy sauce (most soy sauces are not gluten-free, so check labels). All other ingredients are naturally gluten-free.
Q: Can I make this with the original sheet pan method?
A: Yes! Follow the original instructions: toss chicken, vegetables, and pineapple with sauce, spread on a baking sheet, and bake at 400°F (200°C) for 20-25 minutes. Serve over rice with garnishes.
Q: Can I freeze leftovers?
A: Freeze cooked chicken mixture (without rice or garnishes) for up to 2 months in an airtight container. Thaw in the fridge, reheat, and assemble with fresh rice and garnishes. Avoid freezing rice to preserve texture.
Q: What’s the best way to serve this for a crowd?
A: Keep the Hawaiian chicken warm in the slow cooker on the “keep warm” setting, with bowls of rice, green onions, and sesame seeds nearby. Let guests build their own bowls for a fun, interactive meal perfect for gatherings or potlucks.