Crockpot Hawaiian Chicken
Each bite is full of sweet and tangy tropical pineapple flavors, soy sauce, and garlic. This recipe is high in protein, and with a couple of tweaks, it can easily be gluten-free. Moreover, it’s low-calorie!
Servings: 4 bowls
Ingredients
Chicken
- 1 lb chicken breasts cut into 1-inch cubes
- ¼ cup cornstarch or tapioca flour
- ¾ teaspoon salt divided
- ¼ teaspoon black pepper
- 2 tbsp olive oil
Sauce
- 15 oz can pineapple chunks in juice divided
- ¼ cup ketchup low sugar
- 3 tbsp coconut sugar
- 3 tbsp soy sauce or Tamari, or coconut aminos
- 1 tbsp rice vinegar or apple cider vinegar
- juice of 1 lime
- 2 cloves garlic minced
- 1 tsp Sriracha sauce
Vegetables
- 2 bell peppers cut into bite-sized pieces
- 1 red onion cut into bite-sized pieces
Instructions
- In a large bowl, toss chicken cubes with cornstarch, ½ teaspoon salt, and black pepper until evenly coated.
- Heat oil in a skillet over medium-high heat and sear chicken for 2–3 minutes until lightly golden. Transfer to crockpot.
- In a blender, combine ¾ cup pineapple chunks, ⅓ cup pineapple juice, ketchup, sugar, soy sauce, vinegar, lime juice, garlic, Sriracha, and remaining salt. Blend until smooth.
- Pour sauce over chicken in the crockpot and stir to coat.
- Add bell peppers and onion on top (do not stir).
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through and tender.
- Stir in the remaining pineapple chunks once it’s done.
- Serve over rice and top with green onions.
Nutrition
Serving: 1 bowl (12 oz) | Calories: 420kcal | Carbohydrates: 44g | Protein: 27g | Fat: 15g | Cholesterol: 65mg | Sodium: 820mg | Potassium: 780mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2800IU | Vitamin C: 95mg | Calcium: 55mg | Iron: 1.9mg