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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with tender, pull-apart thighs in a sticky golden pineapple teriyaki sauce. The slow cooker caramelizes the glaze with visible pineapple chunks that cling to every shred over fluffy steamed 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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce
  • 2.5 lb boneless skinless chicken thighs
  • 20 oz pineapple chunks, drained (reserve 1/2 cup juice)
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice)
  • 1 count soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch mixed with water Use the listed cornstarch + water to make a slurry.
  • 3 tbsp water For the cornstarch slurry.
  • 1 steamed rice For serving.
  • 1 sesame seeds For garnish.
  • 1 sliced green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Layer in the slow cooker
  1. Place the boneless skinless chicken thighs in the slow cooker in an even layer.
  2. Whisk together reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil until the sugar dissolves, then pour the mixture over the chicken.
  3. Add pineapple chunks on top of the chicken and sauce so they stay visible during cooking.
Slow cook until tender
  1. Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is tender and easily shredded (the sauce will look golden and lightly bubbling around the edges).
Thicken into a glaze
  1. Shred the chicken in the slow cooker and stir to coat it with the pineapple teriyaki sauce.
  2. Stir in the cornstarch slurry and cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glossy glaze that clings to the chicken (you should see fewer liquid pools and a shiny coating).
Serve
  1. Serve the Hawaiian pineapple chicken over steamed rice, then top with sesame seeds and sliced green onions.

Notes

Pro tip: If your sauce still looks loose after thickening, keep it on HIGH uncovered in 5-minute increments until it turns into a thick, clinging glaze. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze portions for up to 2 months, then thaw overnight and reheat until hot. For a lower-sugar option, reduce brown sugar slightly (about 2 tbsp instead of 1/4 cup) and add 1-2 extra tablespoons pineapple juice for tang while keeping the texture balanced.