Crockpot Hawaiian Chicken Bowl
Crockpot Hawaiian Chicken Bowl

Crockpot Hawaiian Chicken Bowl

Just because it’s cold outside, doesn’t mean you can’t feel like you’re on an island. Our Crockpot Hawaiian Chicken Bowl will do just that!

Recipe by Chef Nate
0 from 0 votes
Course: Main


Prep time


Cook time




  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2″ pieces

  • 1/3 cup soy sauce

  • 2 tablespoons lime juice

  • 1/4 cup orange juice

  • 1 tablespoon lime zest

  • 2 tablespoons sesame oil

  • 1 container Crazy Fresh Pineapple Chunks, 20 ounces

  • 1 container Crazy Fresh Diced Stoplight Peppers

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, grated

  • 1/3 cup brown sugar

  • 1/3 cup hoisin sauce

  • 1 teaspoon red pepper flakes

  • 4 tablespoons orange juice

  • 2 tablespoons cornstarch

  • 4 green onions, sliced

  • Sesame seeds

  • Slivered almonds


  • Sear chicken pieces in a hot pan with oil.
  • Place the chicken in the crockpot. Add the rest of the ingredients on top (ending with red pepper flakes).
  • Cover the crockpot with the lid and cook on low for 7-8 hours OR high for 3-4 hours.
  • Mix together the 4 tablespoons of orange juice and 2 tablespoons of cornstarch to create a slurry. Add that to the crockpot during the last 30 minutes of cooking. Close the lid, and let it cook for 30 more minutes.
  • Serve it warm over rice, and top with green onions, sesame seeds and slivered almonds.
Crockpot Hawaiian Chicken Bowl

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