Crock Pot Hawaiian Chicken

Chicken, pineapple, and soy sauce cook so well together. I made Hawaiian chicken in the Crock Pot once before, when I was first getting into cooking, and it was so sweet and tasty. This time around I opted to add some ginger, dried minced onion, garlic, and extra crushed red pepper to see what we could create.

I originally found out about this recipe through Pinterest, however the link led to a deleted blog post. After a bit of research I tracked down the source of the image, which is actually for a skillet cooked version. I may need to give that one a shot sometime, too.

I started out by putting the cubed chicken in the bottom of the crock pot.

Next I added the sugar and seasonings over it.

Then I poured in the pineapple (with juices) and soy sauce.

I cooked it on low for 7 hours and it looked amazing.

The chicken looked amazing served over white rice.

Holy spicy! You could really taste the red pepper in the sauce, but it was great! My husband was absolutely delighted (hot sauce is his world) but next time I think I'll take it back to 2 teaspoons or so to lower the spice level a bit. All in all an awesome crock pot meal!

Crock Pot Hawaiian Chicken Recipe


4 chicken breasts
1 can pineapple 
1/2 cup brown sugar 
1/3 cup soy sauce 
1 tablespoon crushed red pepper 
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
1/2 teaspoon black pepper


Cut chicken into small pieces and place in the bottom of a crock pot sprayed with nonstick cooking spray. Add sugar, red pepper, minced onion, garlic, ginger and black pepper over the chicken then pour in soy sauce and the can of pineapples and juice. Cook for 6-8 hours on low until chicken is fully cooked.

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