If you’re looking for an easy dinner that tastes like summer, these Crockpot Hawaiian Chicken Bowls are it. Tender shredded chicken cooks low and slow in a sweet and savory pineapple sauce, then gets served over creamy coconut rice with roasted peppers, zucchini, and caramelized pineapple. It’s one of those meals that feels a little special without requiring much effort. It’s also perfect for meal prep!
My sister made a similar version to this when we were on a family vacation last week. It was SO good, I knew I had to recreate it. My boys absolutely devoured this version and asked for seconds, so you know that’s a win!
Why You’ll Love This Recipe:
- Easy slow cooker meal with minimal prep
- Sweet, savory, family-friendly flavors
- Great for busy weeknights
- Delicious leftovers for lunches
- Pairs perfectly with coconut rice and roasted vegetables
Ingredients You Need For Crockpot Hawaiian Chicken Bowls:
- Chicken thighs- Boneless, skinless chicken thighs stay incredibly juicy and tender, making them perfect for soaking up this flavorful marinade in this crockpot Hawaiian chicken. Chicken breasts work just fine as well!
- Pineapple juice- Adds natural sweetness and a bright tropical flavor while helping tenderize the chicken for extra juicy results. Make sure to grab the one without added sugar.
- Coconut aminos (or soy sauce)- Brings a rich, savory umami flavor that balances the sweetness of the pineapple and honey. Coconut aminos are a slightly sweeter, lower-sodium alternative to soy sauce.
- Sea salt- Enhances all the flavors and helps season the chicken from the inside out.
- Garlic powder- Adds warm, savory garlic flavor that blends evenly throughout the marinade. You can also use chopped fresh garlic.
- Black pepper- Provides a subtle kick and complements the sweetness with a touch of earthy spice.
- Paprika- Adds mild sweet flavor and gives the chicken a gorgeous golden color.
- Ground ginger- Brings a hint of warm spice and bright, zesty flavor that pairs perfectly with the pineapple.
Frequently Asked Questions:
Can I use chicken breasts?
Yes! Chicken breasts work well, but be careful not to overcook them so they stay tender.
Can I freeze this recipe?
Absolutely. Freeze the shredded chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I make it sweeter?
For a sweeter Hawaiian BBQ flavor, add a tablespoon or two of brown sugar or honey before serving.
Equipment Used for Crockpot Hawaiian Chicken Bowls:
- Crockpot
- Favorite pots: this nontoxic one and this stainless one
- Sheet pan- we love these and these
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Crockpot Hawaiian Chicken Bowls
If you’re looking for an easy dinner that tastes like summer, this Crockpot Hawaiian Chicken is it. Tender shredded chicken cooks low and slow in a sweet and savory pineapple sauce, then gets served over creamy coconut rice with roasted peppers, zucchini, and caramelized pineapple. It’s one of those meals that feels a little special without requiring much effort. It's also perfect for meal prep!
Servings: 6
Ingredients
For the Hawaiian Chicken:
- 3 lbs boneless skinless chicken thighs or breasts
- 1½ cups pineapple juice
- ½ cup coconut aminos or soy sauce
- 2 tsp garlic powder
- 1 tsp paprika
- ½ tsp ground ginger
- ½ tsp black pepper
- Pinch of sea salt
For the Coconut Rice:
- 2 cups jasmine rice
- 13.5 oz can full-fat coconut milk
- 2 cups filtered water
- 1 tsp sea salt
Roasted Vegetables:
- 2 bell peppers sliced
- 2 zucchini sliced
- 2 cups fresh pineapple chunks
- 2 tbsp avocado oil or olive oil
- Sea salt and pepper to taste
Instructions
For the Chicken:
- Place the chicken thighs in your slow cooker.
- In a bowl, whisk together the pineapple juice, coconut aminos, garlic powder, ginger, pepper, and salt. Pour over the chicken. Or you can just add all the ingredients rice over the chicken and mix it up well in the crockpot.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and shreds easily.
- Remove the chicken, shred with two forks, and return it to the slow cooker. Let it marinate together for at least 30 minutes before serving.
For the Coconut Rice:
- Combine the jasmine rice, coconut milk, water, and salt in a pot. Bring it to a boil.
- Mix it together. Cover the pot with a lid, turn the heat to simmer, and let cook for 15 minutes.
- Then remove from the heat and let it steam for 10 minutes before removing the lid. Fluff with a fork before serving.
For the Veggies/ Pineapple:
- Preheat the oven to 400°F.
- Toss the peppers and zucchini with avocado oil, salt, and pepper.
- Roast for 10–12 minutes.
- Add the pineapple chunks to the pan and roast for another 10–15 minutes, until the vegetables are tender and the pineapple is lightly caramelized. You can also cook the pineapple on a separate sheet pan if you'd like.
To Serve:
- Spoon the coconut rice into bowls, top with shredded Hawaiian chicken, roasted vegetables, and roasted pineapple. Finish with extra sauce from the slow cooker, sliced green onions, sesame seeds, or a squeeze of fresh lime if desired.
Notes
To store: Store leftovers in separate airtight containers in the fridge for 4-5 days.
To freeze: Freeze leftover chicken or rice separately in freezer bags in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
