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Sweet Hawaiian Crockpot Chicken Recipe

Sweet Hawaiian Crockpot Chicken Recipe

All you need for this healthy dinner are three ingredients and a crockpot. Sweet Hawaiian Chicken features the natural sweetness of pineapple complemented by a smoky barbecue twist!
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Course: Main Course
Cuisine: Hawaiian
Keyword: Sweet Hawaiian Crockpot Chicken Recipe
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 15 ounces crushed pineapple canned
  • 1.5 cups barbecue sauce

Instructions

  • Begin by cutting the chicken breasts into 1-inch cubes. Place the cubed chicken into the slow cooker. Pour in the crushed pineapple and barbecue sauce, then stir everything together until well-mixed.
  • Set the slow cooker to low and cook for 3.5 to 4 hours, or if you're in a hurry, cook on high for 2 to 2.5 hours. If you're using frozen chicken cubes, extend the cooking time by an additional 30 to 45 minutes.
  • The chicken is ready when it reaches an internal temperature of 165°F (74°C), is fork-tender, and the sauce has thickened and is bubbling gently. Carefully remove the lid, spoon the chicken mixture onto plates, and if desired, garnish with fresh lime and cilantro.

Notes

  • Ingredient Substitutions:
    • Prefer fresh or frozen pineapple over canned? Feel free to use diced fresh or frozen pineapple instead!
    • No chicken breasts on hand? Boneless, skinless thighs work well too; just add about 20 minutes to the cooking time.
    • Want extra veggies? Toss in a diced bell pepper and/or red onion.
  • Instant Pot Instructions:
    • Place all ingredients into the Instant Pot inner pot. No additional liquid needed.
    • Secure the lid and set to High Pressure for 8 minutes. If using frozen diced chicken, set the time to 12 minutes.
    • Allow for a Natural Pressure Release (NPR), then carefully open the lid. Stir well and serve!
  • Storing Leftovers:
    • Transfer leftover chicken and sauce to an airtight container. Store in the refrigerator for 3-4 days, as recommended by the USDA.
  • Freezing Leftovers:
    • Let the chicken and sauce cool completely before transferring to a freezer-safe container or bag, removing as much air as possible. Lay flat in the freezer.
    • For best flavor, use within 6 months, as per USDA guidelines. Defrost overnight on a plate in the refrigerator.