1. Prepare the Chicken and Sauce

Begin by preparing your chicken breasts (or thighs). If using breasts, you may want to slice them into smaller pieces to help them cook faster and absorb more of the sauce. However, keeping them whole will also work perfectly, and the chicken will become wonderfully tender as it slow-cooks.

In a mixing bowl, combine the pineapple chunks (with their juice), soy sauce, brown sugar, apple cider vinegar, minced garlic, and ginger. Stir until the sugar is dissolved and all the ingredients are fully incorporated. This mixture will serve as the sauce that infuses the chicken with its sweet and savory flavor.

2. Add Chicken to the Crock-Pot

Place the chicken breasts (or thighs) into the bottom of your Crock-Pot. Pour the pineapple-soy sauce mixture over the chicken, making sure to cover the chicken evenly with the sauce. If you’d like to add a little extra flavor, drizzle sesame oil over the top of the chicken. This step is optional but gives the dish a subtle nutty flavor that complements the sweetness of the pineapple.

3. Cook the Chicken

Set your slow cooker to low for 6-7 hours or high for 3-4 hours. The chicken will cook through and become tender as it simmers in the sauce. Make sure to stir the sauce every hour or so to prevent it from sticking to the bottom of the Crock-Pot and to ensure the chicken is evenly coated.

As the chicken cooks, it will release its juices, and the sauce will thicken slightly. The longer the chicken cooks, the more flavorful and tender it will become, making it perfect for shredding later on.

4. Shred the Chicken (Optional)

Once the chicken is fully cooked and tender, you can shred it using two forks. If you prefer whole pieces of chicken, you can leave them as is, but shredding the chicken allows the sweet and savory sauce to be absorbed into every bite. Simply remove the chicken from the Crock-Pot and use forks to shred it into bite-sized pieces.

5. Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the Crock-Pot and let it cook on high for another 10-15 minutes until the sauce thickens. This step is optional, but it will give the dish a richer texture that pairs perfectly with rice or noodles.

6. Serve and Garnish

Once the chicken is shredded and the sauce is to your liking, serve the Hawaiian Crock-Pot Chicken over a bed of steamed rice, noodles, or in a wrap. Garnish with freshly chopped green onions and a sprinkle of sesame seeds for an extra touch of flavor and color.