Sweet Hawaiian Crockpot Chicken is a simple and tasty dish that blends tender chicken with the bright flavors of pineapple and a touch of sweetness. The chicken slow cooks right in a sauce made from pineapple juice, pineapple chunks, soy sauce, and a little brown sugar, giving it a juicy and flavorful punch every time. It’s a great mix of sweet and savory with a hint of tanginess that makes every bite delightful.
I love making this recipe when I want an easy dinner that feels a little special without much work. You just toss everything in your slow cooker, set it, and forget it while the flavors build up throughout the day. One trick that makes this dish even better is to add some crushed red pepper flakes if you like a bit of mild heat—it balances out the sweetness perfectly. Coming home to this warm, aroma-filled kitchen is one of my favorite parts of the day.
This chicken is perfect served over a bed of fluffy rice or alongside steamed veggies to soak up all that delicious sauce. I’ve also tried it with some quinoa or even tucked into a sandwich roll for a quick lunch. It’s a versatile recipe that seems to please everyone at the table, and it’s become a go-to when I want something easy, tasty, and just a little different. I think you’ll love how the pineapple adds such a fresh twist to traditional crockpot chicken!
Key Ingredients & Substitutions
Chicken breasts: These are the best choice for tender, juicy meat that cooks evenly in the crockpot. If you prefer dark meat, boneless thighs work well and stay moist during slow cooking.
Pineapple chunks & juice: Fresh pineapple adds brightness, but canned works great too. Just drain well to avoid extra liquid. Pineapple juice adds natural sweetness and tang, which is essential here.
Soy sauce: Low-sodium soy sauce helps control saltiness. You can swap for tamari for gluten-free needs. It gives that umami depth that balances the sweet flavors.
Brown sugar: It offers a rich sweetness and slight caramel note. You can replace it with honey or maple syrup if you want a different kind of sweetness.
Bell pepper and onion: These veggies add color and texture. Red or orange peppers keep the dish bright, but any color works. Feel free to add more veggies like snap peas or carrots if you like.
How Do You Get the Sauce Just Right without It Being Too Watery?
Slow cooker meals often release extra liquid, so thickening the sauce is key. Here’s how I do it:
- About 30 minutes before serving, mix equal parts cornstarch and cold water until smooth.
- Pour this mixture into the crockpot and stir gently to combine.
- Cover and cook on high for the last 30 minutes—this helps the sauce thicken nicely.
- Avoid stirring too often to prevent breaking up the chicken pieces.
This simple cornstarch slurry method keeps the sauce thick and glossy without adding extra bulk or changing flavor.
Equipment You’ll Need
- Slow cooker – the key to this recipe; it cooks the chicken slowly and lets flavors mix beautifully.
- Mixing bowl – great for whisking together your sauce ingredients before pouring them into the crockpot.
- Measuring cups and spoons – to get your sauce and seasonings just right without guessing.
- Cutting board and sharp knife – for chopping the pineapple, bell pepper, and onion safely and quickly.
- Wooden spoon or heatproof spatula – perfect for stirring the sauce gently when adding the cornstarch mixture.
Flavor Variations & Add-Ins
- Use boneless chicken thighs for richer flavor and extra moist texture that holds up well over slow cooking.
- Add sliced mushrooms or snap peas about halfway through cooking for some fresh veggie crunch and color.
- Swap pineapple for mango chunks for a sweeter, tropical twist that’s less tangy but just as vibrant.
- Mix in a tablespoon of sriracha or chili garlic sauce for some heat if you like your meals with a spicy kick.
Sweet Hawaiian Crockpot Chicken Recipe
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 bell pepper, diced (red or orange for color)
- 1 medium onion, chopped
Sauce Ingredients:
- ½ cup pineapple juice (from canned pineapple or fresh)
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional, for a hint of spice)
- Salt and pepper to taste
For Thickening:
- 2 tablespoons cornstarch mixed with 2 tablespoons water
To Garnish and Serve:
- Green onions, sliced (for garnish)
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and assemble. Then, cooking time is 6 to 7 hours on low or 3 to 4 hours on high in the crockpot. Add an extra 30 minutes near the end for thickening the sauce. It’s perfect for a set-it-and-forget-it meal!
Step-by-Step Instructions:
1. Prepare the Crockpot with Chicken and Veggies:
Start by placing the chicken breasts in the bottom of your slow cooker. Then add pineapple chunks, diced bell pepper, and chopped onion evenly on top of the chicken.
2. Make the Sauce Mixture:
In a separate bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, dried thyme or Italian seasoning, crushed red pepper flakes if using, and salt and pepper until nicely combined.
3. Combine and Cook:
Pour the sauce mixture over the chicken and vegetables. Cover the crockpot and cook on low for 6 to 7 hours, or high for 3 to 4 hours, until the chicken is fully cooked and tender.
4. Thicken the Sauce:
About 30 minutes before serving, mix cornstarch with water until smooth, then stir this into the crockpot to thicken the sauce. Cover again and continue cooking for those last 30 minutes.
5. Final Touch and Serve:
When the chicken is tender and the sauce has thickened, you can shred the chicken slightly using two forks if you like. Serve the chicken and sauce over cooked white rice and garnish with sliced green onions for a fresh finish.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw the chicken completely before adding it to the crockpot. Thaw overnight in the fridge or use the cold water method for quicker thawing. This helps the chicken cook evenly and safely.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the ingredients and sauce and store them separately in the fridge. When ready, combine everything in the crockpot and cook as directed. Leftovers keep well in the fridge for up to 3 days.
How Can I Thicken the Sauce Without Cornstarch?
If you don’t have cornstarch, a flour slurry (mix 2 tablespoons flour with 2 tablespoons water) works well as a substitute. Add it the same way, stirring it in about 30 minutes before the end of cooking to thicken the sauce.
What Are Good Serving Suggestions for This Dish?
This sweet and savory Hawaiian chicken is great served over white or brown rice to soak up the sauce. You can also enjoy it with quinoa, steamed veggies, or even in a sandwich roll for a tasty twist.
