Crockpot Hawaiian Chicken (or Instant Pot) Recipe
A flavorful and easy Crockpot Hawaiian Chicken recipe that can also be made in an Instant Pot. This dish features tender shredded chicken cooked with pineapple, ginger, garlic, and coconut aminos for a sweet and savory Hawaiian-inspired meal. Perfect served in Swiss chard wraps or over salads for a light and healthy option.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (Slow Cooker) or 12 minutes (Instant Pot, plus sauté and pressure release time)
- Total Time: 4 hours 20 minutes (Slow Cooker, average) or approximately 30 minutes (Instant Pot method)
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
Chicken and Vegetables
- 1 lb. boneless skinless chicken breast
- ½ lb. boneless skinless chicken thighs
- ½ small yellow onion, diced
- 3 garlic cloves, minced
Sauce
- 1 8-ounce can crushed pineapple, slightly drained
- ⅓ cup coconut aminos
- Juice of 1 lime (2 to 2 ½ tablespoons)
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
To Serve (Optional as Lettuce Wraps)
- Swiss chard leaves
- Avocado slices
- Shredded carrots
- Shredded purple cabbage
- Green onions
- Sliced almonds
- Fresh cilantro
Instructions
- Prepare Chicken and Vegetables: Place the chicken breasts and thighs, diced onion, and minced garlic into the slow cooker pot.
- Make the Sauce: In a small bowl, mix the slightly drained crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper until well combined. Pour this sauce mixture evenly over the chicken and vegetables in the slow cooker.
- Slow Cook the Chicken: Cook on low for 4 to 6 hours or on high for 3 hours, or until the chicken is fully cooked through and tender. Once cooked, remove the chicken pieces and shred them thoroughly using two forks.
- Combine and Warm: Return the shredded chicken to the slow cooker and stir it into the flavorful cooking juices. Set the slow cooker to the Keep Warm setting until ready to serve.
- Assemble and Serve: Serve the Hawaiian chicken as desired—use Swiss chard leaves to make lettuce wraps topped with avocado, shredded carrots, purple cabbage, green onions, almonds, and fresh cilantro. Alternatively, serve over salads, rice bowls, or as tacos.
- Instant Pot Sauté: Turn on the Instant Pot ‘Sauté’ function and add 1 tablespoon of your preferred fat (avocado oil, olive oil, ghee, or coconut oil). Once melted, add the onion and garlic and cook, stirring frequently, until the onion softens (about 5 minutes).
- Add Remaining Ingredients and Pressure Cook: Add the chicken breasts and thighs, crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper to the Instant Pot. Cancel the sauté mode, close and lock the lid, and set the valve to ‘Sealing’. Cook on High Pressure for 12 minutes (add an extra 2 minutes if chicken pieces are thick or frozen).
- Pressure Release and Shred: After cooking, carefully manually release the pressure (allow a 5-minute natural release before venting if at high altitude). Remove the lid, shred the chicken with two forks, stir to combine with the juices, and serve as desired.
Notes
- Coconut aminos is a soy-free, gluten-free alternative to soy sauce, adding a savory umami flavor and mild sweetness.
- Adjust red pepper flakes to your spice preference; omit if you want a milder dish.
- To make this recipe Whole30 and Paleo compliant, ensure all ingredients meet your dietary guidelines (coconut aminos, fresh pineapple).
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
- Can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Swiss chard leaves are sturdy and make excellent lettuce wraps; alternatives like large lettuce leaves or collard greens work well too.
