Sweet Hawaiian Crockpot Chicken is a simple and tasty meal that brings a bit of island flavor right to your dinner table. It’s packed with tender chicken, juicy pineapple chunks, and a sweet, tangy sauce that combines brown sugar, soy sauce, and a hint of garlic. The slow cooker does all the work, making the chicken incredibly soft and flavorful as it soaks up the tropical sweetness.
I love making this recipe on busy days when I want something delicious but easy. The crockpot means I can set it and forget it until dinner time, which is always a win in my book. Plus, the sweet and savory sauce reminds me of a fun summertime BBQ, no matter what time of year it is.
My favorite way to serve this chicken is over a bed of fluffy white rice, letting all those juices soak in. Sometimes I add a side of steamed veggies or a fresh green salad to balance the sweetness. Sharing this meal always feels like a little mini vacation, and my family keeps asking me to make it again and again!
Key Ingredients & Substitutions
Chicken Thighs or Breasts: Thighs are juicier and stay tender in the slow cooker, but breasts work if you prefer leaner meat. Just watch the cooking time to avoid drying out.
Pineapple Chunks: Use canned pineapple with juice for sweetness and moisture. If fresh pineapple is on hand, chop and use it plus a little water or juice to keep the sauce flavorful.
Soy Sauce: Low-sodium soy sauce helps control saltiness. For gluten-free needs, tamari is a great substitute and keeps the savory depth.
Brown Sugar and Ketchup: These add the sweet and tangy balance to the sauce. If you’re avoiding ketchup, try tomato paste with a little vinegar and honey instead.
Ginger and Garlic: Fresh minced garlic and grated ginger build a gentle warmth and zing in the sauce. Ground ginger works fine if fresh is not available.
Cornstarch Slurry: This thickens the sauce at the end. You can swap with arrowroot powder or flour mixed with water if needed.
How Can I Keep the Chicken Tender and Saucy Without Overcooking?
Slow cooking the chicken till tender is key, but avoid overcooking to prevent dryness. Here’s how to get it right:
- Use chicken thighs for more forgiving texture, especially if cooking longer.
- Set your slow cooker to low heat and cook 4-6 hours rather than high heat to allow even cooking.
- Use the reserved pineapple juice in the sauce to keep the chicken moist and add flavor.
- Stir gently when adding the sauce to avoid breaking up the chicken before it’s cooked.
- Add the cornstarch slurry about 30 minutes before serving to properly thicken the sauce without losing moisture.
- Serve immediately over rice to soak up the flavorful, thick sauce.
Equipment You’ll Need
- Slow cooker (crockpot) – does the slow, even cooking for tender, flavorful chicken without fuss.
- Mixing bowl – helps you easily combine the sauce ingredients before pouring them over the chicken.
- Measuring cups and spoons – make sure the sauce flavors balance just right with accurate measurements.
- Slotted spoon or tongs – handy for gently stirring and serving the chicken without breaking it apart.
- Small bowl – perfect for mixing the cornstarch slurry to thicken the sauce at the end.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork shoulder for a richer, slightly fattier taste that also cooks well in the crockpot.
- Add diced bell peppers or snap peas for extra crunch and color that brighten the dish.
- Stir in a splash of sriracha or red pepper flakes if you want a bit of heat with the sweetness.
- Mix in shredded coconut or top with toasted sesame seeds for a fun tropical or nutty twist.
Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
For The Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
- 1 can (20 oz) pineapple chunks in juice (reserve juice)
For The Sauce:
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
- 1 teaspoon ginger, grated or ground
For Thickening and Serving:
- 1 tablespoon cornstarch
- 2 tablespoons water
- Fresh mint or cilantro leaves, for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation, then 4-6 hours to cook on low in the slow cooker (or 2-3 hours on high). You’ll also need a few minutes at the end to thicken the sauce before serving.
Step-by-Step Instructions:
1. Prepare the Chicken and Pineapple:
Place the chicken chunks and pineapple chunks (including some of the pineapple juice) into the slow cooker.
2. Mix the Sauce:
In a bowl, combine the reserved pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, and diced red bell pepper (if using). Stir until everything is well blended.
3. Combine and Cook:
Pour the sauce over the chicken and pineapple in the crockpot. Gently stir to coat the chicken pieces evenly. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and cooked through.
4. Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this mixture into the crockpot and continue cooking uncovered for the remaining time to thicken the sauce.
5. Serve and Garnish:
Serve the sweet Hawaiian chicken over a bed of warm white rice. Garnish with fresh mint or cilantro leaves for a bright, fresh touch.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before adding it to the slow cooker. Thaw it safely in the fridge overnight or use the cold water method to speed things up.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the sauce and chicken in the crockpot insert, then refrigerate for up to 24 hours before cooking. When ready, just start the slow cooker as directed.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to keep the sauce saucy.
Can I Adjust the Sweetness or Spice Levels?
Yes! Reduce the brown sugar for less sweetness or add a pinch of red pepper flakes or sriracha to introduce some heat to balance the flavors.
