These Hawaiian chicken bowls are an easy and delicious slow cooker meal! This recipe is gluten-free, paleo, and can be made whole30 and AIP.

Slow Cooker Hawaiian Chicken Bowls

Hawaiian Chicken Bowls

Say hello to Hawaiian chicken bowls! This crazy easy is made with chicken, pineapple, veggies, and a simple sauce. Set it and forget it in the slow cooker, and serve it with cauliflower rice (or regular rice) and you’re in for a yummy and easy dinner.

This recipe is part of freezer week here on the blog as I prep for my postpartum period. I love how easy it is to throw all of these ingredients together, defrost, and then have an easy fresh dinner for when you don’t feel like prepping a fancy dinner!

What I love about these Hawaiian Chicken Bowls

They’re made with pineapple

Seriously, even the smell of pineapple is so delicious! This dish smelled so amazing in the slow cooker.

It’s made with a simple but flavorful sauce

A homemade sauce always elevates a meal, and this sauce is super easy!

How to make Hawaiian Chicken in the Slow Cooker

  • Make the sauce: Add the broth, pineapple juice, coconut aminos, lime juice, ketchup, arrowroot starch, and seasonings to a bowl and whisk together until fully combined.
  • Add ingredients to the slow cooker: Add the chicken to the bottom of the slow cooker, placing the pineapple red onion, broccoli and carrot on top.  Pour the sauce over the mixture and lightly stir to coat.
  • Cook and serve: Place the lid on the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. The chicken should read an internal temperature of 165F. Serve topped with green onion and with cauliflower rice on the side if desired.

Hawaiian chicken in the slow cooker

How to adapt this recipe for the freezer

To adapt this recipe as a freezer meal, simply place all of the ingredients (reserving the cauliflower rice and green onion) in a large bag and freeze flat. Allow to fully defrost in the fridge for adding to the slow cooker and cooking as directed… that’s it!

Hawaiian chicken in a freezer bag

As a food safety note…

  • Never refreeze previously frozen food.
  • Always wait until your food is totally defrosted before adding to the slow cooker.

Can you make this in the instant pot?

I tested this recipe in the instant pot, and honestly, I preferred it in the slow cooker. The veggies got a little too soft in the instant pot, so perhaps you could adapt it with just the chicken, sauce and pineapple and cook it on the poultry setting, and then serve the veggies on the side!

The Ingredients for This Recipe

Chicken broth, pineapple juice, lime juice, and coconut aminos

These are the main ingredients for the sauce. This also doubles as a cooking liquid to keep the chicken juicy.

Boneless skinless chicken breast

You can also use thighs if you prefer.

Broccoli, pineapple, shredded carrots, and red onion

This recipe is veggie-packed, and also includes pineapple! Using canned pineapple is an easy hack to get pineapple juice as well, but be careful of added sugars.

Cauliflower rice

An optional side to add later.

Hawaiian Chicken

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Hawaiian Chicken Bowls


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 5 servings 1x

Description

These Hawaiian chicken bowls are an easy and delicious slow cooker meal! This recipe is gluten-free, paleo, and can be made whole30 and AIP.


Scale

Ingredients

  • 1/3 cup chicken broth
  • 1/4 cup pineapple juice
  • 1/4 cup coconut aminos
  • 2 tbsp compliant ketchup (optional, I used this)
  • Juice of half a lime
  • 2 tsp coconut sugar (omit for whole30)
  • 2 tsp arrowroot starch
  • 2 cloves garlic, minced
  • 2 tsp ground ginger
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1.5 lb chicken breast, cubed
  • 1 cup pineapple chunks
  • 1 red onion, chopped
  • 1/2 cup broccoli florets
  • 1/2 cup shredded carrots
  • 2 tbsp green onion, to serve
  • Cauliflower rice to serve (optional)

Instructions

  1. Add the broth, pineapple juice, coconut aminos, lime juice, ketchup, arrowroot starch and seasonings to a bowl and whisk together until fully combined.
  2. Add the chicken to the bottom on the slow cooker, placing the pineapple red onion, broccoli and carrot on top.
  3. Pour the sauce over the mixture and lightly stir to coat.
  4. Place the lid on the slow cooker and cook on low for 6-8 hours, or high for 3-4 hours. The chicken should read an internal temperature of 165F.
  5. Serve topped with green onion and with cauliflower rice on the side if desired.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Slow Cooker

Nutrition

  • Serving Size: 1 serving
  • Calories: 271
  • Fat: 3.8g
  • Carbohydrates: 26.7g
  • Fiber: 1.5g
  • Protein: 31.7g