4-6 boneless, skinless chicken breasts
1 cup pineapple juice
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup ketchup
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon red pepper flakes (optional, for some heat)
1 can (20 oz) pineapple chunks, drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
2 tablespoons cornstarch
2 tablespoons water
Cooked rice, for serving
Place the chicken breasts at the bottom of your slow cooker.
In a mixing bowl, combine pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, minced ginger, and red pepper flakes (if using). Mix well to make the sauce.
Pour the sauce mixture over the chicken in the slow cooker.
Add the drained pineapple chunks, chopped red and green bell peppers, and chopped onion to the slow cooker.
Gently stir to combine all the ingredients.
Cover the slow cooker and cook on low heat for 4-6 hours or until the chicken is tender and fully cooked. You can also cook it on high for 2-3 hours if you’re in a hurry.
Once the chicken is done, remove it from the slow cooker and shred it using two forks.
In a small bowl, mix cornstarch and water to make a slurry. Add the slurry to the sauce in the slow cooker and stir well.
Return the shredded chicken to the slow cooker and stir to coat it with the thickened sauce.
Let the chicken simmer for an additional 15-20 minutes on low heat to allow the sauce to thicken and fully coat the chicken.
Serve the Sweet Hawaiian Crockpot Chicken over cooked rice and garnish with chopped green onions or sesame seeds if desired.
Enjoy your delicious Sweet Hawaiian Crockpot Chicken!