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Close-up of tender chicken chunks coated in a translucent golden-brown pineapple glaze. (Slow Cooker Hawaiian Chicken)

Slow Cooker Hawaiian Chicken with a Thick Glossy Pineapple Glaze

This Slow Cooker Hawaiian Chicken features tender chicken chunks in a thick, glossy golden-brown pineapple glaze. Served over jasmine rice with red bell peppers, it's a sweet and savory tropical meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 2 lbs chicken breasts cut into 1-inch chunks
  • 2 cups pineapple chunks fresh or canned
  • 2 large red bell peppers sliced into thin strips
  • 1 cup pineapple juice
  • 1/2 cup brown sugar packed
  • 1/3 cup soy sauce low-sodium
  • 2 tbsp rice vinegar
  • 3 tbsp cornstarch
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced

Equipment

  • 1 6-Quart Slow Cooker Or similar size
  • 1 Small Whisk For the cornstarch slurry

Method
 

Cooking Process
  1. Place chicken chunks in the slow cooker. Whisk pineapple juice, soy sauce, brown sugar, vinegar, ginger, and garlic. Pour over chicken. Cover and cook on LOW for 3-4 hours.
  2. 30 minutes before serving, stir in pineapple chunks and red bell pepper strips.
  3. Whisk cornstarch and water. Stir into slow cooker. Turn to HIGH and cook uncovered for 15-20 minutes until the sauce is thick, translucent, and glossy.

Notes

Always use cold water for the cornstarch slurry to avoid lumps.
Add peppers late to keep them bright red and crisp.