Tender, juicy, sweet chicken all cooked easily while you’re at work. This slow cooker Hawaiian chicken makes for a versatile, easy, dairy-free, and gluten-free dinner recipe you’ll want to devour. Made with a lightly sweet but tangy sauce this pineapple chicken recipe can be used for easy meal prep or a busy night dinner.
Having a stockpile of high-protein chicken recipes on hand that you can whip up without much time in the kitchen is a staple for me as a Certified Nutrition Coach (and busy mom!). It keeps busy nights simple and is an easy way to increase protein intake just like the 30-minute recipes in my Busy Moms Cookbook.
My kids actually love this slow cooker Hawaiian chicken because the chicken comes out ultra-juicy and has been soaking in pineapple juice all day which gives it a mildly sweet flavor. I pop bell peppers into the slow cooker in the last thirty minutes and then just whip up rice to serve it with.
You literally can’t go wrong with dairy-free slow cooker recipes because there’s just so much you can do with them!
Why You'll Love This Recipe
Easy: Everything goes into the slow cooker, and you can let it do its thing for the rest of the day.
Healthy: This pineapple chicken is naturally dairy-free, and gluten-free, and can be made paleo and whole30-approved with one small tweak.
Versatile: There are a ton of ways you can serve Hawaiian chicken which gives you the option of creating a new meal almost every time.
Ingredients and Substitutions
Below is a shot of the ingredients you need to make Slow Cooker Hawaiian chicken. Though there are a few substitutions, for the most part it’s an easy recipe.
Chicken: Boneless, skinless chicken works best whether that’s with breasts or thighs. If you want to make it into shredded chicken, you’ll want to use breasts as they’re easier.
Gluten-free: Confirm that the soy sauce you’re using (and the mustard) is gluten-free as it tends to be a hidden source of gluten.
Paleo and Whole30: To make the pineapple chicken approved with both of those you’ll want to ensure you use an approved mustard, and a coconut aminos in place of soy sauce.
Know that any vegetable you enjoy can be used with the pineapple chicken in place of bell peppers.
Flavor Variations
In place of bell peppers, you can use chopped broccoli, cauliflower, or carrots for a pop of new color.
Keep in mind you can add a bit of heat to the Hawaiian chicken also by sprinkling some red pepper flakes into the mixture.
Expert Tips To Make It
If you love a sweeter flavor, use some of the juice from the can of pineapples or add in a splash of maple syrup (my kids love that).
If making shredded chicken, it’s easier to use boneless, skinless chicken breasts. Otherwise, you can use skinless chicken thighs or breasts. Know that having the skin on makes it more challenging to remove. You can use bone-in, you may just have to cook the dish longer until the chicken reaches 165F.
The juice from the chicken is naturally very thin, if you prefer a slightly thicker juice, you’ll want to make the arrowroot slurry.
How To Make Slow Cooker Hawaiian Chicken
Step 1: Place the soy sauce, mustard, garlic, ginger, and broth in the slow cooker and mix well before adding the chicken.
Step 2: Toss the chicken in the sauce and then place the pineapples on top. Cook for 6 hours on low.
Step 3: In the last 30 minutes, add the sliced bell peppers to the slow cooker and make the slurry if using.
Step 4: Serve it over rice and enjoy.
How To Store It
Once cooled, you can store leftover Hawaiian chicken (with all it’s juices) in a glass container in the fridge. It will stay fresh for 3-4 days.
To enjoy it, you can reheat it on the stove over low to medium heat and stirring often until warmed through. You could also reheat it in the slow cooker,r though I would add a splash more broth for that.
I haven’t tried freezing this chicken recipe yet. Though the chicken and juices should freeze okay, the pineapple would definitely get mushy upon thawing.
How To Serve It
Below are a few ways we enjoy Hawaiian Chicken and use it to create new tastes.
- Over rice
- Mixed in with cooked gluten-free pasta
- Shredded and used on salads, wraps, or rice again
Honestly, making it into a shredded chicken makes for a great meal prep recipe for easy lunches!
More Easy Gluten-Free Dinner Recipes
- Crockpot Beef Fajitas
- Gluten-Free Egg Roll In A Bowl
- Slow Cooker Chipotle Chicken
- Gluten-Free Salisbury Steak
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Slow Cooker Hawaiian Chicken
Video
Equipment
Ingredients
- 4 Chicken breasts or thighs
- 2 tablespoons Soy sauce gluten-free
- 1 can Pineapple
- 3 tablespoons Dijon mustard
- ½ teaspoon Dried ginger
- 2 cloves Garlic minced
- ½ cup Chicken broth
- 2 Bell peppers
- Red pepper flakes optional and to taste
For the slurry
- ¼ cup liquid from the slow cooker
- 1.5 teaspoons Tapioca or arrowroot powder
- Rice for serving
Instructions
- Add the soy sauce, garlic, ginger, mustard, and chicken broth to the slow cooker and mix to combine.
- Place the chicken into the sauce and flip each piece to coat them.
- Layer the pineapple on top.
- Cook on low for 4-6 hours.
- In the last 30-45 minutes of cooking, flip the chicken with tongs and place the bell peppers on top.
- If you’re making the slurry, remove ¼ cup of liquid from the slow cooker and place it in a bowl. Whisk in the tapioca starch or arrowroot powder until no clumps remain. Pour it back into the slow cooker and mix briefly.
- Place the lid back on and continue to cook until peppers are tender (about 30 minutes).
- Serve over rice, pasta, or salad.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby Stover says
I love how juicy this pineapple chicken comes out and my kids love the sweet flavor. We enjoy it in so many ways that it's a staple in our rotation.