Crockpot Hawaiian Chicken with Coconut Rice
This Crockpot Hawaiian Chicken with Coconut Rice is the perfect combination of sweet, savory, and tropical flavors. Tender chicken simmers in a flavorful sauce made with pineapple, soy sauce, brown sugar, ginger, and sesame oil while bell peppers and onions cook down until perfectly tender. Served over fluffy coconut rice and finished with fresh green onions and cilantro, this meal feels like a vacation in a bowl.
One of the best things about this recipe is how easy it is to prepare. The slow cooker does most of the work, allowing all the flavors to meld together while keeping the chicken juicy and tender. The pineapple juice combines with the soy sauce, brown sugar, rice wine vinegar, and ginger to create a sweet and savory sauce that's rich with flavor but not overly heavy.
The coconut rice takes this dish to the next level. Cooking jasmine rice in a mixture of coconut milk and water creates a rich, fluffy rice with subtle coconut flavor that pairs perfectly with the sweet pineapple sauce. Every bite combines tender chicken, colorful vegetables, tropical fruit, and creamy rice for a meal that's both comforting and refreshing.
This recipe is perfect for busy weeknights, meal prep, family dinners, or anytime you're craving something a little different from your usual dinner routine.
Ingredients
For the Hawaiian Chicken
1½ to 2 pounds chicken breasts
Salt and pepper, to taste
½ cup soy sauce
1 (20-ounce) can pineapple chunks with juice
¼ cup dark brown sugar
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon ginger paste
2 bell peppers, sliced
1 onion, sliced
For Thickening
1 tablespoon cornstarch
2 tablespoons water
For the Coconut Rice
2 cups jasmine rice
1¼ cups water
1 can coconut milk
2 pinches salt
Green onions, sliced
For Serving
Fresh cilantro
Directions
Season the chicken breasts with salt and pepper and place them in the slow cooker.
Add the soy sauce, pineapple chunks with their juice, dark brown sugar, rice wine vinegar, sesame oil, ginger paste, bell peppers, and onion.
Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
After about 3 hours on high, remove the chicken from the slow cooker and allow it to cool slightly.
Dice the chicken into bite-sized pieces and set aside.
In a small bowl, whisk together the cornstarch and water until smooth.
Stir the cornstarch slurry into the sauce in the slow cooker.
Cover and cook for an additional 15 minutes to allow the sauce to thicken.
Return the diced chicken to the slow cooker and stir to coat in the sauce.
For the coconut rice, combine the jasmine rice, water, coconut milk, and salt according to your rice package directions.
Cook the rice according to the package instructions.
Fluff the rice and stir in the sliced green onions.
Serve the Hawaiian chicken over the coconut rice and garnish with fresh cilantro.
Tips
Chicken thighs can be substituted for chicken breasts if you prefer darker meat.
Full-fat coconut milk produces the richest and creamiest rice.
If you prefer a thicker sauce, add an additional teaspoon of cornstarch to the slurry.
Fresh ginger can be substituted for ginger paste.
Leftovers reheat beautifully and make excellent meal prep lunches.
Serving Ideas
Serve this Hawaiian chicken with steamed broccoli, snap peas, roasted vegetables, or a simple cucumber salad for a complete meal. The sweet pineapple sauce pairs beautifully with the creamy coconut rice, while the fresh cilantro and green onions add brightness and freshness to every bite.
The combination of tropical pineapple, savory soy sauce, tender chicken, and rich coconut rice makes this slow cooker dinner a family favorite that's both easy to prepare and packed with flavor.
