First, start by cutting the chicken breasts into 1 inch cubes.
Season the chicken with lime juice, salt, black pepper and granulated garlic. Set aside for now.
Remove the seeds from the peppers before chopping. Chop the peppers, onion and mince the garlic cloves.
Add the pineapple chunks, juice and all, to the crockpot. Mix in the brown sugar, honey, grated ginger and soy sauce with the pineapple chunks. Add the chopped peppers, onion and garlic cloves to the crockpot and give it a quick stir.
Place the chopped and seasoned chicken breasts on top of the peppers and onions.
Close the lid and cook on high for 2.5 to 3 hours or low for 5.5 to 6 hours.
In a bowl, whisk together the corn starch and water until combined. Pour into the slow cooker 30 minutes before the Hawaiian chicken is finished cooking. Mix together, close the lid and finish cooking.
Finally, garnish with chopped, fresh chives and serve over rice or veggies!
- Make sure the chicken is cooked all the way through before serving. Cooked chicken should reach an internal temperature of 165 degrees F.
- If you want to add more heat to this dish, add in about 2 tsp of crushed red pepper flakes when seasoning the chicken breasts.
- You may also use fresh pineapples instead of canned. Make sure to add 3/4 cup of pineapple juice along with the fresh pineapples.
- Always ready your slow cooker manual before using it. Some slow cookers may be more powerful than others and that is why cooking times may vary.
Calories: 162kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1400mg | Potassium: 262mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1940IU | Vitamin C: 84mg | Calcium: 33mg | Iron: 1mg