Here’s what makes this dish magic:
4 chicken breasts, cubed (boneless, skinless — nice and easy)
1 can (20 oz) pineapple chunks, drained
1 cup teriyaki sauce (bottled or homemade — I usually grab Kikkoman or Soy Vay)
1 red bell pepper, chopped
1 tsp garlic powder (optional, but trust me, it adds that extra flavor kick)
1 tbsp cornstarch + 2 tbsp water (optional, for thickening the sauce)
And that’s it. Seriously, no long list, no weird ingredients — just stuff you probably already have sitting in your pantry.crockpot
Step-by-Step Instructions
Step 1: Prep It Quick
Cube your chicken and toss it right into your slow cooker. No need to brown it first — that’s the beauty of crockpot cooking.
Step 2: Add the Good Stuff
Pour in the teriyaki sauce, pineapple chunks, and chopped red bell pepper. Sprinkle the garlic powder if you’re using it. Give everything a gentle stir.
Step 3: Let It Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours. That’s it! The chicken will come out tender and soaked in all those sweet-savory tropical flavors.
Step 4: Thicken the Sauce (Optional)
If you like your sauce on the thicker side, mix the cornstarch and water in a small bowl, then stir it into the crockpot during the last 30 minutes.
Step 5: Serve and Enjoy
Stir gently and serve it hot over steamed rice or noodles. I’ve even tossed it in a wrap once — not traditional, but so good.
My Favorite Tips for Making It Even Better
Use chicken thighs if you want extra juicy meat. They hold up beautifully in the crockpot.
Add a splash of soy sauce if you like it a little saltier.
Throw in some sliced onions or carrots for extra texture and color.
Want some heat? Add a dash of chili flakes or a spoonful of sriracha for a sweet-and-spicy twist.
Short on time? Use pre-cut frozen bell peppers — they work great and save chopping time.
How to Serve Hawaiian Crockpot Chicken
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