Ingredients
Chicken
- 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
Sauce
- ¾ cup 100% pineapple juice (from a 6 oz. mini can)
- ½ cup packed brown sugar
- ¼ cup soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon minced garlic
- 2 tablespoons cornstarch
Garnish
- 1-2 tablespoons thinly sliced green onions
Instructions
- Prepare the Chicken: Place the cut boneless skinless chicken breast pieces into the insert of a 4 to 4 ½ quart crockpot slow cooker, spreading them evenly.
- Make the Sauce: In a small mixing bowl, whisk together the pineapple juice, brown sugar, soy sauce, hoisin sauce, and minced garlic until well combined.
- Combine Chicken and Sauce: Reserve ¼ cup of the prepared sauce for later. Pour the remaining sauce over the chicken in the crockpot and gently stir to coat all the chicken pieces evenly.
- Cook on Low: Place the lid on the crockpot and cook on the LOW setting for 4 hours, allowing the chicken to simmer and absorb the flavors.
- Thicken the Sauce: After 4 hours, remove the lid. Whisk the cornstarch into the reserved ¼ cup of sauce until smooth with no lumps. Pour this mixture into the crockpot and stir well to combine.
- Final Cook and Thicken: With the crockpot set to HIGH and the lid off, cook for an additional 30 to 45 minutes or until the sauce has thickened to a desirable consistency.
- Garnish and Serve: Sprinkle the thinly sliced green onions over the chicken and serve warm.
Notes
- Using fresh pineapple juice enhances the tropical flavor but canned juice works well too.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust brown sugar quantity to preference if you prefer a less sweet or sweeter sauce.
- Make sure to stir the cornstarch mixture well to avoid lumps when thickening the sauce.
- Serve this Hawaiian chicken over steamed rice or noodles to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
