If you’re looking for an easy dinner that tastes like summer, this Crockpot Hawaiian Chicken is it. Tender shredded chicken cooks low and slow in a sweet and savory pineapple sauce, then gets served over creamy coconut rice with roasted peppers, zucchini, and caramelized pineapple. It’s one of those meals that feels a little special without requiring much effort. It's also perfect for meal prep!
For the Chicken:
0 Place the chicken thighs in your slow cooker.
1 In a bowl, whisk together the pineapple juice, coconut aminos, garlic powder, ginger, pepper, and salt. Pour over the chicken. Or you can just add all the ingredients rice over the chicken and mix it up well in the crockpot.
2 Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and shreds easily.
3 Remove the chicken, shred with two forks, and return it to the slow cooker. Let it marinate together for at least 30 minutes before serving.
For the Coconut Rice:
6 Combine the jasmine rice, coconut milk, water, and salt in a pot. Bring it to a boil.
7 Mix it together. Cover the pot with a lid, turn the heat to simmer, and let cook for 15 minutes.
8 Then remove from the heat and let it steam for 10 minutes before removing the lid. Fluff with a fork before serving.
For the Veggies/ Pineapple:
10 Preheat the oven to 400°F.
11 Toss the peppers and zucchini with avocado oil, salt, and pepper.
12 Roast for 10–12 minutes.
13 Add the pineapple chunks to the pan and roast for another 10–15 minutes, until the vegetables are tender and the pineapple is lightly caramelized. You can also cook the pineapple on a separate sheet pan if you'd like.
To Serve:
15 Spoon the coconut rice into bowls, top with shredded Hawaiian chicken, roasted vegetables, and roasted pineapple. Finish with extra sauce from the slow cooker, sliced green onions, sesame seeds, or a squeeze of fresh lime if desired.
