Hey y'all! If you love easy, flavorful dinners that bring a taste of the tropics straight to your table, this Sweet Hawaiian Crockpot Chicken is about to become your new favorite! Juicy chicken, sweet pineapple, and a tangy homemade glaze come together in your slow cooker for a meal that's perfect for busy weeknights, potlucks, or even casual gatherings with friends. Trust me, this is one dish that’ll have everyone asking for seconds. Let’s get cooking!
Why You'll Love This Sweet Hawaiian Crockpot Chicken
- Set-it-and-forget-it convenience makes dinner prep a breeze.
- The perfect balance of sweet, savory, and tangy flavors.
- Kid-friendly and picky-eater approved.
- Feeds a crowd or makes excellent leftovers for meal prep.
- No fancy ingredients—just simple pantry staples and fresh chicken.
Ingredients for Sweet Hawaiian Crockpot Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (20 oz) can pineapple chunks in juice (do not drain)
- ½ cup low-sodium soy sauce
- ½ cup brown sugar, packed
- ¼ cup ketchup
- 1 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (if using cornstarch)
- 2 tablespoons chopped green onions, for garnish
- Sesame seeds, for garnish
How to Make Sweet Hawaiian Crockpot Chicken
Step 1: Prep the Chicken
Trim any excess fat from your chicken breasts or thighs. Place the chicken pieces evenly at the bottom of your crockpot.
Step 2: Mix the Hawaiian Sauce
In a medium mixing bowl, whisk together the pineapple (with juice), soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until well combined.
Step 3: Slow Cook to Perfection
Pour the sweet Hawaiian sauce over the chicken in the crockpot, ensuring all pieces are coated. Cover and cook on low for 5-6 hours or high for 2.5-3 hours, until the chicken is tender and cooked through (internal temp: 165°F/74°C).
Step 4: Thicken the Sauce (Optional)
If you prefer a thicker sauce, whisk together cornstarch and cold water in a small bowl. About 30 minutes before serving, stir the slurry into the crockpot, cover, and finish cooking.
Step 5: Serve and Garnish
Shred or slice the chicken as desired. Spoon extra sauce and pineapple over the top, then garnish with green onions and sesame seeds. Enjoy!
Notes for the Best Sweet Hawaiian Crockpot Chicken
- For an extra flavor boost, sear the chicken in a skillet for 2-3 minutes per side before adding to the crockpot. Learn more about searing meat.
- You can use fresh pineapple instead of canned—just add ½ cup pineapple juice to the sauce.
- Low-sodium soy sauce helps keep the dish from being overly salty. More on soy sauce nutrition.
Variations for Sweet Hawaiian Crockpot Chicken
- Spicy Hawaiian Chicken: Add 1-2 tablespoons of sriracha or a chopped jalapeño for a heat kick.
- Vegetarian Option: Substitute chicken with chickpeas or tofu and reduce cooking time by half.
- Sticky BBQ Hawaiian Chicken: Replace ketchup with your favorite barbecue sauce for a smokier flavor.
Required Equipment
- 6-quart crockpot or slow cooker
- Mixing bowl
- Whisk
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions for Sweet Hawaiian Crockpot Chicken
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Serving Suggestions & Pairings for Sweet Hawaiian Crockpot Chicken
- Serve over fluffy jasmine or white rice for a classic pairing.
- Pair with grilled veggies or a fresh green salad for a lighter meal.
- Try it in a Hawaiian-style sandwich with slaw on a sweet bun!
Pro Tips for Sweet Hawaiian Crockpot Chicken
- For maximum juiciness, avoid lifting the crockpot lid during cooking—every peek releases heat and moisture. More slow cooker tips.
- Cut larger chicken breasts in half for more even cooking.
- Double the recipe for meal prep or feeding a crowd—just don’t overfill your slow cooker.
FAQ: Sweet Hawaiian Crockpot Chicken
- Can I use frozen chicken?
- Yes, but add 1 extra hour to the cooking time and ensure the chicken reaches 165°F internally.
- Is this recipe gluten-free?
- Use a certified gluten-free soy sauce or tamari to make it gluten-free.
- Can I make Sweet Hawaiian Crockpot Chicken ahead of time?
- Absolutely! Prepare the sauce and chicken in the crockpot insert, cover, and refrigerate overnight before starting the slow cooker the next day.
Prep Time: 10 minutes
Cook Time: 5-6 hours on low or 2.5-3 hours on high
Total Time: 5 hours 15 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup pineapple juice
- ½ cup brown sugar
- ⅓ cup soy sauce
- 1 red bell pepper, sliced
- 1 cup pineapple chunks (drained if canned)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, and minced garlic.
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3Pour the sauce mixture over the chicken in the crockpot.
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4Add the sliced red bell pepper and pineapple chunks on top of the chicken.
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5Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
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6Optional: For a thicker sauce, remove ¼ cup of the cooking liquid, whisk in cornstarch, and return to the crockpot. Cook for an additional 10 minutes. Season with salt and pepper to taste before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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