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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken that turns boneless thighs into pull-apart tender shreds in a sticky, golden pineapple teriyaki glaze. Slow-cooked with visible pineapple chunks, then thickened into a caramelized sauce that clings to every bite over 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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless skinless chicken thighs
Pineapple teriyaki sauce
  • 1 can (20 oz) pineapple chunks, drained (reserve 1/2 cup juice)
  • 0.333 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 3 tbsp ketchup
  • 3 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp sesame oil
  • 2 tbsp cornstarch mixed with 3 tablespoons water
Serving
  • 1 steamed rice
  • 1 sesame seeds
  • 1 sliced green onions

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the boneless skinless chicken thighs in the slow cooker. Arrange them so they sit in a single layer for even cooking and visible browning in the final glaze.
  2. Whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, and sesame oil; pour over the chicken. The sauce should look smooth and glossy before it goes in.
  3. Add the pineapple chunks on top. Spread them across the surface so they show through as caramelized golden bits.
  4. Cover and cook on LOW for 360-420 minutes or HIGH for 180-240 minutes until the chicken is tender and easily shredded. Keep the lid on during cooking for best pull-apart texture.
Thicken into a glaze
  1. Shred the chicken in the slow cooker; stir to distribute the pineapple chunks and sauce. You should see moist shreds coated as you mix.
  2. Stir in the cornstarch slurry, then cook on HIGH uncovered for 20-30 minutes until the sauce thickens to a glaze. Watch for the sauce to turn glossy and cling to the chicken.
Serve
  1. Serve the chicken over steamed rice. The sauce should pool slightly around the rice for a glossy, sticky finish.
  2. Garnish with sesame seeds and sliced green onions. The top should look bright and speckled for contrast against the golden pineapple glaze.

Notes

For the thickest glaze, leave the slow cooker uncovered on HIGH for the full 20-30 minutes so the sauce reduces and clings to the shreds. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or in the microwave, adding a splash of water if needed. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lighter option, use low-sodium soy sauce while keeping the same amounts of pineapple and sugar for the same sweet-tangy balance.