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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pull-apart tender thighs in a sticky, golden pineapple teriyaki sauce. Slow-cooked with pineapple chunks, then glazed until caramelized and clinging to every shred over fluffy rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken and pineapple base
  • 2.5 lb boneless skinless chicken thighs Use thighs for the most tender, shred-friendly texture.
  • 20 oz pineapple chunks, drained (reserve 1/2 cup juice) Reserve the 1/2 cup juice for the sauce; keep visible chunks for texture.
Sweet and tangy sauce
  • 0.33 cup soy sauce Adds savory depth to the pineapple teriyaki glaze.
  • 0.25 cup brown sugar, packed Packed for a deeper caramel flavor.
  • 3 tbsp ketchup Helps the sauce turn glossy and sweet-tangy.
  • 3 tbsp rice vinegar Brightens the sauce and balances sweetness.
  • 3 cloves garlic, minced Minced so it disperses evenly through the sauce.
  • 1 tsp fresh ginger, grated Freshly grated for aromatic heat.
  • 1 tsp sesame oil Adds nutty Hawaiian-style aroma.
Thickening and serving
  • 2 tbsp cornstarch mixed with 3 tablespoons water Slurry thickens the sauce into a clingy glaze.
  • 1 Steamed rice For serving; fluffy rice helps soak up the caramelized pineapple sauce.
  • 1 sesame seeds Sprinkle at the end for toastiness and contrast.
  • 1 sliced green onions Add right before serving for fresh color.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Crockpot prep
  1. Place chicken thighs in the slow cooker in an even layer so they cook uniformly.
  2. Whisk together reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil, then pour over the chicken.
  3. Add pineapple chunks on top so some pieces stay visible during cooking.
Slow cook
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until chicken is tender and easily shredded, with pineapple chunks bubbling in the sauce.
Glaze and finish
  1. Shred the chicken in the slow cooker, then stir until the sauce is evenly coated through every shred.
  2. Stir in the cornstarch slurry, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glossy glaze and looks caramelized.
  3. Serve over steamed rice, garnishing with sesame seeds and sliced green onions.

Notes

Pro tip: don’t rush the uncovered high step—watch the sauce go from watery to thick and glistening so it clings to the chicken. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently in a covered pan or microwave with a splash of water to loosen. Freezing is yes—freeze in portions up to 3 months, then thaw and reheat until hot. For a lower-sugar option, use a reduced-sugar brown sugar alternative and taste after thickening before serving.