Sweet Hawaiian Crockpot Chicken is like a little tropical vacation in your kitchen! This dish features tender chicken cooked slowly in a sauce that’s both sweet and tangy, made with pineapple juice, soy sauce, and a touch of brown sugar. The pineapple chunks add a burst of juicy sweetness, making every bite a perfect balance of flavors.
I love how easy this recipe is—just toss everything into the crockpot in the morning, and by dinner time, you have a delicious meal waiting for you with almost no effort. It’s one of those recipes that feels fancy but is actually super simple to prepare. Plus, the slow cooking makes the chicken so juicy and flavorful that everyone always asks for seconds!
My favorite way to serve this Hawaiian Chicken is over a bed of fluffy white rice, with a side of steamed veggies or a fresh salad. It makes a great weeknight dinner or a casual meal when friends come over. Whenever I make this, it brings a little sunshine into the house, and I always find myself smiling while eating it.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy during slow cooking, but breasts work fine and cook a bit faster. If you prefer leaner meat, breasts are your go-to.
Pineapple Chunks & Juice: Fresh pineapple gives a brighter flavor, but canned pineapple and juice are great and easier to find year-round. Just pick chunks in juice, not syrup, to keep sweetness balanced.
Soy Sauce: Low sodium soy sauce helps control saltiness, but regular soy sauce is okay too. For gluten-free, tamari or coconut aminos can replace soy sauce nicely.
Brown Sugar & Ketchup: These bring sweetness and tang. You can swap brown sugar with honey or maple syrup if you like a different sweet note. Ketchup adds a nice tomato depth—no need to skip it.
Ginger & Garlic: Ground or fresh ginger works. Fresh garlic is always tastier but garlic powder is fine in a pinch.
Red Bell Pepper: This is optional, but I add it for color and a subtle sweetness. You can use green or yellow peppers instead, or leave it out entirely.
How Do I Get the Perfect Sauce Thickness in Slow Cooker Hawaiian Chicken?
The sauce can be a bit thin right after cooking because slow cookers hold moisture. To get it just right:
- About 30 minutes before serving, scoop out some sauce into a small bowl.
- Mix it with cornstarch and water—that’s your thickening slurry.
- Stir this mixture back into the crockpot and cook uncovered on high for that last half hour.
- This thickens the sauce nicely without making it gluey.
If you forget the cornstarch, you can also transfer the chicken and sauce to a pan on the stove and simmer it until it reduces to your liking.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and slow tenderizing of the chicken.
- Mixing bowl – to combine the sauce ingredients easily before pouring over the chicken.
- Measuring cups and spoons – important for getting the right balance of flavors.
- Sharp knife and cutting board – for chopping garlic, bell peppers, and parsley for garnish.
- Wooden spoon or heatproof spatula – to stir the sauce if you add cornstarch for thickening.
- Serving spoons – useful for serving the chicken and sauce over rice.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder or tenderloin to try a richer, porky twist that still pairs well with pineapple.
- Add sliced green onions and crushed red pepper flakes for a little more kick and fresh crunch.
- Mix in diced bell peppers of different colors or pineapple chunks for extra texture and sweetness.
- Stir in a teaspoon of grated fresh ginger for a brighter, spicier flavor that pops.
Sweet Hawaiian Crockpot Chicken Recipe
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup pineapple juice (from the canned pineapple or fresh)
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp sesame oil (optional)
- 1/2 tsp ground ginger or 1 tsp fresh grated ginger
- 1 tbsp cornstarch mixed with 1 tbsp water (optional for thickening)
- Fresh parsley or green onions, chopped, for garnish
- Sesame seeds, for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 3-7 hours for slow cooking in the crockpot depending on your setting. The slow cooker does the work while you go about your day!
Step-by-Step Instructions:
1. Prepare the Chicken in the Crockpot:
Place the chicken thighs or breasts evenly at the bottom of your crockpot, creating a base for the flavorful sauce and pineapple.
2. Make the Sauce:
In a bowl, mix pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, rice vinegar, sesame oil, and ginger. Stir until the sugar dissolves and everything is well combined.
3. Combine Ingredients in the Crockpot:
Pour the sauce evenly over the chicken. Add pineapple chunks and diced red bell pepper on top of the chicken to infuse sweetness and color.
4. Cook the Chicken:
Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and cooked through.
5. (Optional) Thicken the Sauce:
About 30 minutes before serving, if you like a thicker sauce, remove a bit of the liquid and mix it with the cornstarch and water. Stir this slurry back into the crockpot and continue cooking uncovered for 30 minutes to thicken.
6. Finish and Serve:
Once cooked, shred the chicken directly in the crockpot with two forks or leave in chunks. Serve hot over cooked white rice, garnished with chopped parsley or green onions and a sprinkle of sesame seeds for a fresh and nutty finish.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it completely before adding it to the crockpot. Thaw overnight in the fridge or use the cold water method for quicker thawing. This ensures even cooking and food safety.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and chicken, then refrigerate for up to 2 days before cooking. Alternatively, cook it fully and store leftovers in the fridge—reheat gently on the stove or microwave.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally to warm evenly.
Can I Substitute Ingredients to Make It Gluten-Free?
Yes! Replace soy sauce with tamari or coconut aminos to keep it gluten-free without sacrificing flavor. Just double-check other ingredients like ketchup to ensure they’re gluten-free as well.
