Description

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.

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.

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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.