Sweet Hawaiian Crockpot Chicken is a super simple and tasty dish that combines tender chicken with juicy pineapple and a sweet, tangy sauce. The crockpot does all the work, making the chicken fall-apart soft while soaking up all those delicious flavors. It’s the perfect mix of sweet and savory with a little bit of a tropical twist.
I love how easy this recipe is to set up—you just toss everything into the crockpot in the morning and by dinnertime, your kitchen smells amazing and the chicken is ready to go. One of my favorite tricks is to add a splash of soy sauce or a little garlic for extra flavor, but it’s great even just as is. Plus, it’s a crowd-pleaser whether you’re feeding family or friends.
My favorite way to serve this dish is over a bed of fluffy white rice, soaking up all the sweet sauce with every bite. Sometimes I add a side of steamed veggies or a simple salad to keep things fresh. It always gives me a happy, relaxed feeling, like a little mini vacation on a plate!
Key Ingredients & Substitutions
Chicken: Thighs give a juicier, more tender result thanks to their fat content, but breasts work fine if you want leaner meat. Just watch the cooking time to avoid drying out breasts.
Pineapple: Fresh pineapple adds brightness, but canned works well too and gives extra juice for the sauce. Use chunks rather than crushed for texture.
Brown sugar & Soy Sauce: These create the sweet and salty balance that defines Hawaiian flavors. For a low-sodium option, try reduced-sodium soy sauce or tamari.
Ketchup: Adds thickness and a mild tang. If you don’t have ketchup, tomato paste with a little honey can work as a substitute.
Bell Pepper: Red bell peppers give sweetness and color. You can swap in green or yellow peppers if that’s what you have on hand.
How Do You Get the Perfect Thick and Flavorful Sauce in a Crockpot?
One trick to remember is that slow cookers don’t evaporate liquid like stovetops do, so sauces can sometimes feel thin. Here’s how to fix that:
- After the chicken is cooked and shredded, remove the lid and add the cornstarch slurry to the crockpot.
- Turn the crockpot to high heat, and let it cook uncovered for 15-20 minutes. This helps the sauce thicken nicely.
- Stir occasionally to avoid lumps and catch the thicker sauce coating the chicken well.
This step really helps the sauce cling to the chicken and veggies, making every bite flavorful and satisfying. I always find it worth the extra wait for that rich, glossy finish!
Equipment You’ll Need
- Crockpot (slow cooker) – I love it because it cooks the chicken evenly without much effort and keeps everything tender.
- Whisk – makes mixing the sauce ingredients smooth and quick.
- Medium bowl – for whisking together the sauce mixture.
- Measuring cups and spoons – to get the right balance of sweet and salty flavors.
- Forks – for shredding the cooked chicken easily.
- Serving spoon – to transfer the chicken and sauce onto rice.
- Rice cooker or pot – for cooking the rice to serve with the chicken.
Flavor Variations & Add-Ins
- Use cooked shrimp instead of chicken for a seafood twist that keeps the tropical vibe.
- Stir in sliced pineapple or chopped mango to enhance the fruitiness.
- Add a splash of sriracha or red pepper flakes for a spicy kick.
- Mix in some shredded coconut or toasted sesame seeds for added texture and flavor on top.
Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
For The Chicken and Veggies:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, chopped into bite-sized pieces
For The Sauce:
- 3/4 cup pineapple juice (from canned pineapple or fresh)
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnishing and Serving:
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep, plus 3-6 hours to cook in the crockpot depending on whether you choose to cook on high or low. You’ll also spend around 15-20 minutes thickening the sauce towards the end. It’s a hands-off recipe that fills your kitchen with amazing aromas while you do other things, so it’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Chicken and Vegetables:
Place the chicken thighs or breasts at the bottom of your crockpot. Top with pineapple chunks and chopped red bell peppers to add sweetness and color.
2. Mix and Add the Sauce:
In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and rice vinegar until everything is smooth and combined. Pour this sauce over the chicken and veggies in the crockpot.
3. Cook the Chicken:
Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours. The chicken should be tender and cooked through when ready.
4. Shred and Thicken the Sauce:
Shred the chicken right in the crockpot using two forks. Then, stir in the cornstarch slurry and cook uncovered on high for another 15-20 minutes. This helps thicken the sauce nicely so it coats the chicken perfectly.
5. Serve and Garnish:
Scoop the sweet Hawaiian chicken over a bed of warm cooked white rice. Sprinkle sliced green onions and sesame seeds on top for a fresh and nutty finish.
6. Enjoy!
Take a seat and enjoy your homemade Sweet Hawaiian Crockpot Chicken—a delicious mix of tender chicken, juicy pineapple, and sweet-savory sauce that’s sure to make any mealtime feel special.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before adding it to the crockpot. This helps it cook evenly and stay tender.
Can I Make This Hawaiian Chicken Ahead of Time?
Absolutely! Prepare the dish as normal, then refrigerate the leftovers for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or pineapple juice if the sauce feels too thick.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. This recipe also freezes well—place cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I Substitute the Pineapple or Use Fresh Instead of Canned?
Yes! Fresh pineapple chunks work wonderfully here and add a bright flavor. If using canned, choose pineapple chunks packed in juice rather than syrup for best results and less added sugar.
