Sweet Hawaiian Crockpot Chicken is a simple and tasty dish that brings together tender chicken, juicy pineapple, and a salty-sweet sauce that’s full of flavor. The slow cooker does all the work, making the chicken so soft it practically falls apart, while the pineapple adds a burst of tropical sweetness that pairs perfectly with every bite.
I love making this recipe on busy days because you can just toss everything in the crockpot, set it, and forget it until mealtime. The sauce gets thick and sticky as it cooks, coating the chicken in that lovely mix of sweet and savory. It’s one of those meals that feels like a little vacation in your own kitchen.
My favorite way to serve this is over a bed of fluffy white rice with some steamed veggies on the side. It’s a family favorite that always brings smiles to the table. Plus, the leftovers taste even better the next day, making it a perfect option for easy lunches too!
Key Ingredients & Substitutions
Chicken: Either breasts or thighs work well. Thighs stay juicier and more tender, while breasts keep it lean. If you want, turkey breast is a good substitute for a lighter option.
Pineapple: Fresh or canned pineapple chunks both add that signature sweetness. If canned isn’t available, fresh chopped pineapple will work fine—just save the juice to mix into the sauce.
Soy Sauce: This gives the dish its salty umami flavor. For a gluten-free version, use tamari or coconut aminos instead.
Brown Sugar & Ketchup: Brown sugar adds depth and caramel notes. If you prefer less sweetness, you can reduce the sugar a bit. Ketchup adds tang and richness; you can substitute with tomato paste mixed with a little vinegar if needed.
Rice Vinegar: Offers a mild acidity. Apple cider vinegar can replace it for a slightly different but tasty flavor.
Red Bell Pepper: Adds color and a subtle sweet crunch. You can swap with green or yellow peppers, or leave it out if you prefer.
How Do I Thicken the Sauce Perfectly in a Crockpot?
The sauce starts thin because of the liquids, but you want a nice glaze to coat the chicken. Making a cornstarch slurry is key. Here’s how:
- Mix equal parts cornstarch and cold water (2 tablespoons each) until smooth. Cold water helps prevent lumps.
- About 30 minutes before serving, gently stir the slurry into the crockpot.
- Turn the heat to high and cook uncovered. The sauce will thicken as it heats, usually in 20–30 minutes.
- Stir occasionally to avoid clumps and ensure even thickening.
This simple step makes the sauce silky and rich, soaking into the chicken and pineapple for amazing flavor.
Equipment You’ll Need
- Crockpot or slow cooker – the star of this recipe, it cooks the chicken low and slow for tender results without much hands-on time.
- Mixing bowl – perfect for combining your sauce ingredients before adding them to the crockpot.
- Measuring cups and spoons – to get your soy sauce, sugar, and spices just right.
- Whisk or fork – helps mix the sauce ingredients smoothly for even flavor.
- Small bowl – for making the cornstarch slurry to thicken the sauce at the end.
- Rice cooker or pot – to prepare fluffy white rice as the perfect base for your dish.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a juicier, more flavorful dish.
- Add sliced bell peppers of different colors or chopped pineapple for extra sweetness and crunch.
- Mix in some chopped green onions or cilantro at the end for fresh brightness.
- Swap pineapple chunks for mandarin oranges for a citrus twist that pairs well with the sauce.
Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (20 oz) pineapple chunks, drained (reserve juice)
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 medium red bell pepper, chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cooked white rice, for serving
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep time, plus 4-6 hours cooking on low (or 2-3 hours on high) in the crockpot. Add about 30 minutes at the end to thicken the sauce and get it ready to serve.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a medium bowl, mix the soy sauce, brown sugar, ketchup, vinegar, minced garlic, grated ginger, crushed red pepper flakes if using, and the reserved pineapple juice. Stir well to combine all the flavors.
2. Add Chicken and Sauce to Crockpot:
Place the cut chicken pieces into the crockpot. Pour the sauce you just made over the chicken and stir gently to coat everything evenly.
3. Add Pineapple and Bell Pepper:
Top the coated chicken with the drained pineapple chunks and chopped red bell pepper. Cover the crockpot with the lid.
4. Cook the Chicken:
Set your crockpot to low and cook for 4 to 6 hours, or use the high setting and cook for 2 to 3 hours. The chicken should be tender and cooked all the way through.
5. Thicken the Sauce:
About 30 minutes before you’re ready to eat, mix the cornstarch and cold water in a small bowl to make a smooth slurry. Pour this slurry into the crockpot and stir gently.
6. Final Cooking:
Put the lid back on and cook on high for another 20-30 minutes until the sauce thickens up nicely.
7. Serve and Garnish:
Spoon the saucy chicken over a bed of cooked white rice. Sprinkle chopped green onions and sesame seeds on top for a fresh and tasty finish.
Enjoy your delicious Sweet Hawaiian Crockpot Chicken! Perfect for a fuss-free, flavorful meal any day of the week.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken before adding it to the crockpot to ensure even cooking and food safety. Thaw in the fridge overnight or use the cold water method for quicker thawing.
How Do I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Gluten-Free?
Absolutely! Just swap the soy sauce for gluten-free tamari or coconut aminos to keep the flavor without gluten.
Can I Add Vegetables to This Dish?
Yes! Feel free to add extra veggies like sliced bell peppers, snap peas, or broccoli. Add firmer veggies early in the cooking time and more delicate ones closer to the end to keep their texture.
