Sweet Hawaiian Crockpot Chicken

By Rachel Cooks

Ingredients

4 boneless skinless chicken breasts (about 2 pounds), cut into bite-sized cubes
1 can (20 oz.) pineapple chunks in juice ((drain and reserve the juice))
1 red bell pepper, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 medium sweet onion, chopped into 1-inch pieces
¾ cup pineapple juice ((from canned pineapple chunks))
½ cup ketchup
â…" cup soy sauce ((low sodium recommended))
¼ cup brown sugar
2 tablespoons rice vinegar ((or apple cider vinegar))
2 cloves garlic, minced or pressed
1 teaspoon minced or grated fresh ginger
¼ cup cornstarch
¼ cup water
cooked rice, for serving
sliced green onions and sesame seeds, for garnish ((optional))

Prep Time15mins
Cook Time180mins
Servings4

Instructions

Drain pineapple juice from the can into a measuring cup, you should have about ¾ cup. If you have less, add water or chicken broth to make ¾ cup.

For easy clean up, spray the inside of the crockpot with nonstick cooking spray. Add the chicken, bell peppers, onion, and drained pineapple chunks to the crockpot.

In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and ginger until well combined. Pour sauce over the chicken and vegetables; stir to combine.

Cover the crockpot and cook on Low for 4 hours, or on High for 3 hours, until the chicken is tender and cooked through.

About 30 minutes before serving (see note), mix cornstarch with water to form a slurry.

Turn the crockpot to High. Stir the cornstarch slurry into the crockpot, cover, and cook for another 20 to 30 minutes to thicken.

Taste and season with salt and pepper as desired.

Serve the sweet Hawaiian chicken over cooked rice, garnished with sliced green onions and sesame seeds if desired.