Introduction
Craving a vibrant, tropical meal that’s perfect for a family dinner or a festive Valentine’s Day celebration? Slow Cooker Hawaiian Chicken Sheet Pan is your answer! Adapted from the original oven-baked recipe, this slow cooker version features bite-sized chicken breast pieces slow-cooked with bell peppers, red onion, and pineapple chunks in a savory-sweet sauce of soy sauce, olive oil, and garlic. Finished on a sheet pan for a caramelized touch and served over rice with green onions and sesame seeds, this dish delivers bold Hawaiian flavors with minimal effort. The slow cooker ensures tender, juicy chicken, making it ideal for busy weeknights or gatherings. Ready to create this island-inspired masterpiece? Let’s get cooking!
Overview
Slow Cooker Hawaiian Chicken Sheet Pan is a colorful, Hawaiian-inspired main dish combining tender chicken, bell peppers, red onion, and pineapple in a tangy soy-garlic sauce, slow-cooked for flavor and briefly roasted for texture, then served over rice with green onion and sesame seed garnishes. The slow cooker simplifies the cooking process, delivering a wholesome, customizable meal perfect for family dinners, meal prep, or a tropical Valentine’s Day meal with a sweet-savory twist.
- Time Requirement: 15 minutes prep, 4–5 hours on low or 2–3 hours on high, plus 15–20 minutes for roasting and serving.
- Difficulty Level: Easy! Requires minimal prep, with the slow cooker handling most of the cooking.
- Why It’s Special: This recipe is budget-friendly, gluten-free (with gluten-free soy sauce), and bursts with tropical Hawaiian flavors. The slow cooker ensures tender, flavorful chicken, while the sheet pan finish adds a roasted touch. It’s perfect for quick dinners, casual gatherings, or a romantic Valentine’s Day meal with a vibrant, island vibe.
Whether you’re dreaming of a luau or craving a flavorful meal, this Slow Cooker Hawaiian Chicken Sheet Pan is sure to transport you to paradise. Let’s dive in!
Essential Ingredients
The magic of Slow Cooker Hawaiian Chicken Sheet Pan lies in its fresh, high-quality ingredients. Each one adds sweetness, savoriness, or crunch to create a balanced dish. Here’s what you’ll need:
- Chicken Breast (2 lbs, cut into bite-sized pieces):
- Why it’s important: Provides a lean, tender protein base.
- Substitutions: Chicken thighs (juicier, same cooking time), pork tenderloin, or tofu for vegetarian (cook 3–4 hours on low).
- Bell Pepper (1, sliced, any color, ~1 cup):
- Why it’s important: Adds sweet, crunchy texture and color.
- Substitutions: Green, yellow, or orange bell pepper, or zucchini slices.
- Red Onion (1, sliced, ~1 cup):
- Why it’s important: Brings sharp, savory depth that sweetens when cooked.
- Substitutions: Yellow onion, white onion, or shallots.
- Pineapple Chunks (2 cups, fresh or canned, drained):
- Why it’s important: Adds sweet, tropical flavor and juiciness.
- Substitutions: Mango chunks, peaches, or canned mandarin oranges.
- Soy Sauce (2 tbsp):
- Why it’s important: Provides savory, umami flavor to the sauce.
- Substitutions: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
- Olive Oil (2 tbsp):
- Why it’s important: Helps coat ingredients and promotes roasting.
- Substitutions: Avocado oil, vegetable oil, or sesame oil for a nutty twist.
- Minced Garlic (1 tsp, ~1 clove):
- Why it’s important: Infuses the dish with savory, aromatic flavor.
- Substitutions: ¼ tsp garlic powder or ½ tsp garlic paste.
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the chicken and vegetables.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
- Cooked Rice (4 cups, ~1.5 cups dry, for serving):
- Why it’s important: Provides a fluffy, neutral base to soak up the sauce.
- Substitutions: Brown rice, jasmine rice, or cauliflower rice for low-carb.
- Green Onions (2, chopped, ~2 tbsp, for garnish):
- Why it’s important: Adds fresh, mild onion flavor and color.
- Substitutions: Chives, cilantro, or parsley.
- Sesame Seeds (1 tbsp, for garnish):
- Why it’s important: Adds nutty flavor and a decorative crunch.
- Substitutions: Toasted sesame seeds, chopped peanuts, or omit.
Additional for Slow Cooker:
- Chicken or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the chicken moist during slow cooking.
- Substitutions: Water, pineapple juice, or white wine.
Tip: Use fresh pineapple for the best flavor, and slice vegetables uniformly for even cooking. Choose a high-quality soy sauce for a balanced umami taste.
Step-by-Step Instructions
Making Slow Cooker Hawaiian Chicken Sheet Pan is simple, with the slow cooker ensuring tender, flavorful chicken and a quick sheet pan finish for texture. Follow these steps for a delicious result.
Step 1: Prepare the Sauce
- In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp salt, and ¼ tsp black pepper until well combined.
- Tip: Taste the sauce and adjust seasoning with more soy sauce for umami or a pinch of sugar for sweetness if desired.
Step 2: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place 2 lbs bite-sized chicken breast pieces, 1 sliced bell pepper, 1 sliced red onion, and 2 cups pineapple chunks in the slow cooker.
- Pour the prepared sauce over the chicken and vegetables, tossing gently to coat evenly. Add ¼ cup chicken or vegetable broth to maintain moisture.
- Tip: Cut chicken and vegetables into similar-sized pieces for even cooking, and stir to ensure the sauce coats all ingredients.
Step 3: Slow Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked (165°F/74°C internally) and the vegetables are tender but not mushy.
- Stir gently halfway through cooking to redistribute the sauce and ensure even flavor.
- Tip: Check doneness early to avoid overcooking the chicken, and drain excess liquid if needed to prevent a watery dish.
Step 4: Roast on a Sheet Pan
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Using a slotted spoon, transfer the chicken, bell peppers, red onion, and pineapple from the slow cooker to the prepared baking sheet, spreading them in a single layer. Reserve the cooking liquid for drizzling or reducing.
- Roast in the preheated oven for 15–20 minutes, or until the chicken is slightly caramelized and the vegetables are tender with crisp edges.
- Tip: For extra caramelization, brush with a little reserved cooking liquid or additional soy sauce before roasting, and spread ingredients evenly to avoid steaming.
Step 5: Prepare the Rice
- While the chicken mixture roasts, cook 1.5 cups dry rice according to package instructions (typically 15–20 minutes in 3 cups water or broth) to yield ~4 cups cooked rice. Alternatively, use pre-cooked rice and reheat.
- Tip: Cook rice in chicken broth or add a splash of pineapple juice for extra flavor, and fluff with a fork before serving.
Step 6: Serve
- Serve the roasted chicken, bell peppers, red onion, and pineapple over the cooked rice (~1 cup rice per serving).
- Drizzle with any reserved cooking liquid or reduced sauce (simmer liquid in a small saucepan for 5 minutes to thicken, if desired).
- Garnish with 2 tbsp chopped green onions and 1 tbsp sesame seeds for freshness and crunch.
- Pair with a side of cucumber salad, edamame, or tropical fruit for a complete Hawaiian-inspired meal.
- Tip: Serve family-style on a large platter for gatherings, or plate individually with a pineapple chunk skewer for a festive Valentine’s Day touch.
Assembly
Assembling Slow Cooker Hawaiian Chicken Sheet Pan is all about creating a vibrant, tropical plate. Here’s how to bring it together:
- Serve the Rice: Spoon cooked rice onto plates or bowls as the fluffy base.
- Add Chicken and Veggies: Top with the roasted chicken, bell peppers, red onion, and pineapple, arranging for a colorful presentation.
- Drizzle Sauce: Drizzle with reserved or reduced cooking liquid for extra flavor.
- Garnish: Sprinkle with chopped green onions and sesame seeds for freshness and crunch.
- Presentation Tips:
- Use colorful ceramic plates to highlight the vibrant bell peppers and pineapple.
- Serve in a large dish for a luau-style presentation, or portion neatly for a polished, restaurant-style look.
- Pair with Hawaiian rolls, a mango salsa, or grilled zucchini for a complete meal, perfect for Valentine’s Day.
Tip: For a romantic touch, shape the rice into a heart using a mold or garnish with a heart-shaped pineapple slice for Valentine’s Day.
Storage and Make-Ahead Tips
Keep your Slow Cooker Hawaiian Chicken Sheet Pan fresh and ready to enjoy with these tips:
- Storing Leftovers:
- Store chicken, vegetables, and rice separately in airtight containers in the fridge for up to 3–4 days.
- Reheating: Reheat chicken and vegetables in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes. Reheat rice with a splash of water in the microwave (1–2 minutes) or on the stovetop.
- Make-Ahead Tips:
- Chicken and Veggies: Prep and marinate chicken, bell peppers, red onion, and pineapple in the sauce a day ahead, refrigerate, and add to the slow cooker when ready to cook.
- Rice: Cook rice a day ahead, refrigerate, and reheat with a little broth or water before serving.
- Sauce: Prepare the soy sauce mixture up to 2 days ahead and refrigerate.
- Freezing: Freeze cooked chicken and vegetables (without rice) in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, reheat, and serve with fresh rice and garnishes. Avoid freezing pineapple if fresh, as it may become mushy.
Tip: Use leftover chicken and veggies in stir-fries, tacos, or salads, and repurpose sauce as a glaze for grilled meats or tofu.
Recipe Variations
Slow Cooker Hawaiian Chicken Sheet Pan is versatile and easy to customize. Try these creative twists:
- Spicy Kick: Add ½ tsp red pepper flakes or 1 tbsp sriracha to the sauce for extra heat.
- Veggie Boost: Include sliced carrots, broccoli, or snap peas with the bell peppers for added nutrition.
- Sweet Twist: Add 1 tbsp honey or brown sugar to the sauce for extra sweetness.
- Vegetarian Version: Swap chicken for tofu or tempeh, using vegetable broth, and cook for 3–4 hours on low.
- Teriyaki Style: Add 1 tbsp sesame seeds and 1 tsp grated ginger to the sauce for a teriyaki-inspired flavor.
Tip: Keep the pineapple and soy sauce for the Hawaiian vibe, but adjust proteins or veggies to suit your taste.
Conclusion
You’re now ready to make Slow Cooker Hawaiian Chicken Sheet Pan—a dish that’s as vibrant as it is delicious! With its tender chicken, colorful bell peppers, sweet pineapple, and savory soy-garlic sauce, this recipe brings Hawaiian-inspired flavors to your table with minimal effort. It’s perfect for Valentine’s Day dinners, quick weeknight meals, or meal prep with a tropical twist. Customize with spices, veggies, or proteins to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this island masterpiece, and savor every sweet, savory bite. Happy cooking!
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Hawaiian Chicken Sheet Pan
Description
Ingredients
- Chicken Breast (2 lbs, cut into bite-sized pieces):
- Why it’s important: Provides a lean, tender protein base.
- Substitutions: Chicken thighs (juicier, same cooking time), pork tenderloin, or tofu for vegetarian (cook 3–4 hours on low).
- Bell Pepper (1, sliced, any color, ~1 cup):
- Why it’s important: Adds sweet, crunchy texture and color.
- Substitutions: Green, yellow, or orange bell pepper, or zucchini slices.
- Red Onion (1, sliced, ~1 cup):
- Why it’s important: Brings sharp, savory depth that sweetens when cooked.
- Substitutions: Yellow onion, white onion, or shallots.
- Pineapple Chunks (2 cups, fresh or canned, drained):
- Why it’s important: Adds sweet, tropical flavor and juiciness.
- Substitutions: Mango chunks, peaches, or canned mandarin oranges.
- Soy Sauce (2 tbsp):
- Why it’s important: Provides savory, umami flavor to the sauce.
- Substitutions: Tamari (gluten-free), coconut aminos, or low-sodium soy sauce.
- Olive Oil (2 tbsp):
- Why it’s important: Helps coat ingredients and promotes roasting.
- Substitutions: Avocado oil, vegetable oil, or sesame oil for a nutty twist.
- Minced Garlic (1 tsp, ~1 clove):
- Why it’s important: Infuses the dish with savory, aromatic flavor.
- Substitutions: ¼ tsp garlic powder or ½ tsp garlic paste.
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the chicken and vegetables.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth.
- Substitutions: White pepper or a pinch of cayenne.
- Cooked Rice (4 cups, ~1.5 cups dry, for serving):
- Why it’s important: Provides a fluffy, neutral base to soak up the sauce.
- Substitutions: Brown rice, jasmine rice, or cauliflower rice for low-carb.
- Green Onions (2, chopped, ~2 tbsp, for garnish):
- Why it’s important: Adds fresh, mild onion flavor and color.
- Substitutions: Chives, cilantro, or parsley.
- Sesame Seeds (1 tbsp, for garnish):
- Why it’s important: Adds nutty flavor and a decorative crunch.
- Substitutions: Toasted sesame seeds, chopped peanuts, or omit.
Additional for Slow Cooker:
- Chicken or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the chicken moist during slow cooking.
- Substitutions: Water, pineapple juice, or white wine.
Tip: Use fresh pineapple for the best flavor, and slice vegetables uniformly for even cooking. Choose a high-quality soy sauce for a balanced umami taste.
Instructions
Step 1: Prepare the Sauce
- In a small bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp minced garlic, ½ tsp salt, and ¼ tsp black pepper until well combined.
- Tip: Taste the sauce and adjust seasoning with more soy sauce for umami or a pinch of sugar for sweetness if desired.
Step 2: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place 2 lbs bite-sized chicken breast pieces, 1 sliced bell pepper, 1 sliced red onion, and 2 cups pineapple chunks in the slow cooker.
- Pour the prepared sauce over the chicken and vegetables, tossing gently to coat evenly. Add ¼ cup chicken or vegetable broth to maintain moisture.
- Tip: Cut chicken and vegetables into similar-sized pieces for even cooking, and stir to ensure the sauce coats all ingredients.
Step 3: Slow Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked (165°F/74°C internally) and the vegetables are tender but not mushy.
- Stir gently halfway through cooking to redistribute the sauce and ensure even flavor.
- Tip: Check doneness early to avoid overcooking the chicken, and drain excess liquid if needed to prevent a watery dish.
Step 4: Roast on a Sheet Pan
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Using a slotted spoon, transfer the chicken, bell peppers, red onion, and pineapple from the slow cooker to the prepared baking sheet, spreading them in a single layer. Reserve the cooking liquid for drizzling or reducing.
- Roast in the preheated oven for 15–20 minutes, or until the chicken is slightly caramelized and the vegetables are tender with crisp edges.
- Tip: For extra caramelization, brush with a little reserved cooking liquid or additional soy sauce before roasting, and spread ingredients evenly to avoid steaming.
Step 5: Prepare the Rice
- While the chicken mixture roasts, cook 1.5 cups dry rice according to package instructions (typically 15–20 minutes in 3 cups water or broth) to yield ~4 cups cooked rice. Alternatively, use pre-cooked rice and reheat.
- Tip: Cook rice in chicken broth or add a splash of pineapple juice for extra flavor, and fluff with a fork before serving.
Step 6: Serve
- Serve the roasted chicken, bell peppers, red onion, and pineapple over the cooked rice (~1 cup rice per serving).
- Drizzle with any reserved cooking liquid or reduced sauce (simmer liquid in a small saucepan for 5 minutes to thicken, if desired).
- Garnish with 2 tbsp chopped green onions and 1 tbsp sesame seeds for freshness and crunch.
- Pair with a side of cucumber salad, edamame, or tropical fruit for a complete Hawaiian-inspired meal.
- Tip: Serve family-style on a large platter for gatherings, or plate individually with a pineapple chunk skewer for a festive Valentine’s Day touch.
FAQs
Q: Can I use canned pineapple?
A: Yes! Drain canned pineapple well to avoid excess liquid, or use fresh for a brighter flavor.
Q: Is this recipe healthy?
A: Yes! It’s high in protein and vegetables, low in fat, and can be lightened with low-sodium soy sauce or cauliflower rice.
Q: Can I make this in an Instant Pot?
A: The slow cooker is better for tender chicken, but use the “Slow Cooker” function with the same times. Pressure cooking may overcook the chicken.
Q: Why is my dish watery?
A: Excess liquid from pineapple or broth can make it watery. Drain pineapple well and reduce liquid after slow cooking if needed.
Q: Can I make this vegetarian or vegan?
A: Yes! Swap chicken for tofu or tempeh, use vegetable broth, and ensure soy sauce is vegan. Cook for 3–4 hours on low.
Q: What sides go well with this dish?
A: Pair with a tropical fruit salad, edamame, or coconut rice. A cold pineapple juice or coconut water complements the island flavors, perfect for a Valentine’s Day meal!
