Crockpot Hawaiian Chicken – Easy, Sweet, and Savory Comfort Food

This Crockpot Hawaiian Chicken is the kind of weeknight dinner that makes you feel like you planned ahead—even if you tossed it together at lunch. It’s sweet, tangy, a little tropical, and incredibly comforting. The slow cooker does almost all the work, and the result is tender, juicy chicken in a glossy pineapple sauce.

Serve it over rice, tuck it into tacos, or pile it on roasted veggies. It’s flexible, unfussy, and family-friendly.

Crockpot Hawaiian Chicken - Easy, Sweet, and Savory Comfort Food

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 2 to 2.5 pounds boneless, skinless chicken thighs (or chicken breasts)
• 1 (20-ounce) can pineapple chunks in juice (do not drain)
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup ketchup
• 2 to 3 tablespoons brown sugar or honey (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
• 1 red bell pepper, sliced (optional, added near the end)
• 1 small onion, sliced (optional)
• Crushed red pepper flakes (optional, for heat)
• Cooked rice or cauliflower rice, for serving
• Green onions and sesame seeds for garnish (optional)

Instructions

 

• Prep the slow cooker: Lightly grease the crock or use a liner. Place the chicken in a single layer if possible.
• Mix the sauce: In a bowl, stir together pineapple chunks with juice, soy sauce, ketchup, brown sugar or honey, garlic, ginger, and rice vinegar. Add a pinch of red pepper flakes if you like heat.
• Combine: Pour the sauce over the chicken. If using onion, scatter it on top.
• Cook: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and reaches 165°F.
• Shred or slice: Remove the chicken to a cutting board. Shred with two forks or slice into chunks, then return it to the crock.
• Add bell pepper: Stir in the sliced bell pepper. Cook on High for another 20 to 30 minutes to soften slightly while staying crisp-tender.
• Thicken the sauce (optional): Stir the cornstarch slurry into the crock. Cook on High for 10 to 15 minutes until the sauce lightly thickens.
• Taste and adjust: Add a splash more soy for salt, a teaspoon of sugar for sweetness, or a little vinegar for brightness, as needed.
• Serve: Spoon over warm rice. Garnish with sliced green onions and sesame seeds if you like.

What Makes This Recipe So Good

• Hands-off cooking: Everything goes into the slow cooker, and the machine does the rest. Minimal prep, big payoff.
• Balanced flavor: Sweet pineapple, savory soy sauce, and a touch of garlic and ginger create a sauce that tastes like takeout, but lighter.
• Great for meal prep: It reheats beautifully and works in rice bowls, wraps, and even as a topping for baked potatoes.
• Kid-friendly: The sweetness makes it approachable, and you can dial the heat up or down to fit your crowd.
• Budget-conscious: Uses simple pantry staples and affordable chicken thighs or breasts.

What You’ll Need

• 2 to 2.5 pounds boneless, skinless chicken thighs (or chicken breasts)
• 1 (20-ounce) can pineapple chunks in juice (do not drain)
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup ketchup
• 2 to 3 tablespoons brown sugar or honey (adjust to taste)
• 2 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, optional for thickening)
• 1 red bell pepper, sliced (optional, added near the end)
• 1 small onion, sliced (optional)
• Crushed red pepper flakes (optional, for heat)
• Cooked rice or cauliflower rice, for serving
• Green onions and sesame seeds for garnish (optional)

Step-by-Step Instructions

1. Prep the slow cooker: Lightly grease the crock or use a liner.

   Place the chicken in a single layer if possible.

2. Mix the sauce: In a bowl, stir together pineapple chunks with juice, soy sauce, ketchup, brown sugar or honey, garlic, ginger, and rice vinegar. Add a pinch of red pepper flakes if you like heat.
3. Combine: Pour the sauce over the chicken. If using onion, scatter it on top.
4. Cook: Cover and cook on Low for 4 to 5 hours or High for 2.5 to 3 hours, until the chicken is tender and reaches 165°F.
5. Shred or slice: Remove the chicken to a cutting board.

   Shred with two forks or slice into chunks, then return it to the crock.

6. Add bell pepper: Stir in the sliced bell pepper. Cook on High for another 20 to 30 minutes to soften slightly while staying crisp-tender.
7. Thicken the sauce (optional): Stir the cornstarch slurry into the crock. Cook on High for 10 to 15 minutes until the sauce lightly thickens.
8. Taste and adjust: Add a splash more soy for salt, a teaspoon of sugar for sweetness, or a little vinegar for brightness, as needed.
9. Serve: Spoon over warm rice.

   Garnish with sliced green onions and sesame seeds if you like.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. Keep the rice separate for best texture.
• Freezer: Cool completely, then freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally.

  Add a splash of water if the sauce is too thick.

Why This Is Good for You

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• Vitamin-rich fruit: Pineapple brings vitamin C, manganese, and bromelain, which may support digestion.
• Lighter sauce: Using low-sodium soy sauce and controlling the sugar keeps it more balanced than takeout versions.
• Customizable veggies: Adding bell pepper, snap peas, or carrots boosts fiber and color.

Pitfalls to Watch Out For

• Overcooking chicken breasts: Breasts dry out faster than thighs. Check early if you’re using breasts.
• Too sweet or too salty: Brands of pineapple and soy sauce vary. Taste the sauce before serving and adjust with water, vinegar, or a touch more sugar.
• Watery sauce: Slow cookers can release a lot of moisture.

  Use the cornstarch slurry or let it simmer with the lid off for 10–15 minutes to reduce.

• Soggy peppers: Add bell pepper near the end. Cooking it the whole time can make it mushy.

Alternatives

• Protein swaps: Use pork tenderloin (cut into chunks) or boneless, skinless chicken drumsticks. For plant-based, try extra-firm tofu or chickpeas.
• Pineapple options: Fresh pineapple works well.

  If using fresh, add 1/4 cup extra water or pineapple juice to keep the sauce balanced.

• Sauce twists: Replace ketchup with tomato sauce plus 1 teaspoon vinegar and 1 teaspoon sugar. Add a tablespoon of barbecue sauce for smoky depth.
• Veggie add-ins: Try snap peas, carrots, or broccoli florets during the last 30–45 minutes.
• Spice it up: Add sriracha, chili-garlic paste, or a minced jalapeño for heat.
• Gluten-free: Use tamari or coconut aminos and check labels on ketchup and vinegar.
• Lower sugar: Cut the sweetener to 1 tablespoon and rely more on the pineapple juice. Balance with extra ginger and vinegar.

FAQ

Can I make this on the stovetop instead of a slow cooker?

Yes.

Sear the chicken in a large skillet, whisk the sauce, pour it in, and simmer covered over low heat for 15–20 minutes, until the chicken is cooked through. Add peppers for the last 5–7 minutes and thicken with a slurry if needed.

Should I drain the pineapple?

No. Use the juice in the sauce—it adds sweetness and acidity and helps create the glossy finish.

Thighs or breasts—what’s better?

Thighs are more forgiving and stay juicy in the slow cooker.

Breasts work too, but check for doneness earlier to prevent drying out.

Can I prep this the night before?

Yes. Combine everything except the cornstarch slurry and bell pepper in the crock insert, cover, and refrigerate up to 12 hours. In the morning, set it in the base and start cooking.

Add peppers later.

How do I keep the sauce from getting too thin?

Use the cornstarch slurry, or remove the lid and cook on High for 10–15 minutes to reduce. You can also use less added liquid if your slow cooker tends to be very moist.

What should I serve with it?

Jasmine rice, brown rice, or cauliflower rice are great. Add roasted broccoli, sautéed green beans, or a simple cucumber salad for crunch.

Is this recipe freezer-friendly?

Absolutely.

Freeze cooked and cooled chicken with sauce in airtight containers or bags. Thaw overnight and reheat gently.

Can I double the recipe?

Yes, if your slow cooker is large enough. Don’t fill it more than two-thirds full.

You may need an extra 30 minutes of cook time.

How do I make it spicier?

Add red pepper flakes to the sauce, stir in sriracha, or top with sliced fresh chili before serving.

What if I don’t have cornstarch?

Use arrowroot powder (same method) or reduce the sauce uncovered until it thickens. A small knob of cold butter whisked in at the end also adds body.

Final Thoughts

Crockpot Hawaiian Chicken checks all the boxes: easy, flavorful, and weeknight-friendly. The sauce is bright and satisfying, and the leftovers are even better the next day.

Keep the ingredients on hand, and you’ve got a reliable dinner plan for busy weeks. Once you’ve tried it, tweak the sweetness, add veggies, and make it your own.