This Crockpot Sweet Hawaiian Chicken recipe is a delicious mix of tender chicken, tangy pineapple, and a sweet-savory sauce that melts together perfectly in a slow cooker. It’s the kind of dish I love making on busy days because it requires minimal prep and fills the kitchen with a tropical aroma that makes my mouth water. Crockpot Sweet Hawaiian Chicken

Why You’ll Love This Recipe

I love how easy this meal is to throw together — just a few ingredients and the crockpot does all the work. The chicken turns out juicy and flavorful every time, thanks to the slow cooking process. It’s a family-friendly dish, perfect for dinner nights when I want something satisfying and flavorful with little fuss. Plus, it pairs well with rice, noodles, or even steamed veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

  • 1 cup pineapple juice

  • 1/2 cup brown sugar

  • 1/3 cup soy sauce

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 1 cup pineapple chunks (canned or fresh)

  • 1 red bell pepper, chopped

  • 1 green bell pepper, chopped

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • Cooked white rice, for serving (optional)

Directions

  1. I start by adding the chicken pieces into the crockpot.

  2. Then I mix together the pineapple juice, brown sugar, soy sauce, garlic powder, and a pinch of salt and pepper in a bowl until combined.

  3. I pour the mixture over the chicken in the crockpot.

  4. I cover and cook it on low for 6–7 hours or high for 3–4 hours.

  5. About 30 minutes before it’s done, I stir in the bell peppers and pineapple chunks.

  6. In a small bowl, I mix the cornstarch and water until smooth, then stir it into the crockpot to thicken the sauce.

  7. I cover again and cook for the final 30 minutes.

  8. Once the sauce is thickened and the chicken is tender, I serve it hot over white rice.

Servings and timing Crockpot Sweet Hawaiian Chicken

This recipe makes 4 to 6 servings.
Cooking time is approximately 6 to 7 hours on low or 3 to 4 hours on high, plus 30 minutes for finishing and thickening the sauce.

Variations

  • I sometimes swap the chicken thighs for chicken breasts if I want a leaner option.

  • For a spicier version, I add a dash of red pepper flakes or a spoonful of sriracha.

  • When I’m in the mood for a more veggie-loaded dish, I add chopped onions, snap peas, or carrots in with the bell peppers.

  • For a low-carb version, I serve this over cauliflower rice.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I use the microwave or warm it gently in a skillet over medium heat until heated through. If the sauce thickens too much in the fridge, I add a splash of water or pineapple juice while reheating.

FAQs

How do I know when the chicken is done in the crockpot?

I check that the chicken is cooked through and reaches an internal temperature of 165°F. It should be fork-tender and easy to shred or cut.

Can I use fresh pineapple instead of canned?

Yes, I often use fresh pineapple chunks for a brighter flavor. Just make sure to have enough juice separately for the sauce.

Can I make this ahead of time?

Absolutely. I like to prep all the ingredients the night before, store them in the fridge, and then start the crockpot in the morning.

Can I freeze this recipe?

Yes, I let the cooked chicken cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

What can I serve with this dish besides rice?

I sometimes serve it with noodles, quinoa, or steamed vegetables for a lighter option.

Conclusion

This Crockpot Sweet Hawaiian Chicken is a simple, flavorful recipe that brings tropical flavors right to my dinner table. It’s perfect for busy days, easy to customize, and always a hit with the family. I keep this one in my regular rotation when I want something comforting and delicious without a lot of effort.

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Crockpot Sweet Hawaiian Chicken

Crockpot Sweet Hawaiian Chicken

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Hawaiian
  • Diet: Low Fat

Description

A tropical-inspired slow cooker dish made with tender chicken, sweet pineapple, and a savory-sweet sauce. Perfect for busy weeknights, this easy Crockpot Sweet Hawaiian Chicken is flavorful, family-friendly, and pairs perfectly with rice or veggies.


Ingredients

  • 2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup pineapple chunks (canned or fresh)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Cooked white rice, for serving (optional)

Instructions

  1. Add the chicken pieces into the crockpot.
  2. In a bowl, mix together pineapple juice, brown sugar, soy sauce, garlic powder, salt, and pepper until well combined.
  3. Pour the sauce mixture over the chicken in the crockpot.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  5. 30 minutes before the cooking time ends, stir in the bell peppers and pineapple chunks.
  6. Mix cornstarch and water in a small bowl until smooth, then stir into the crockpot to thicken the sauce.
  7. Cover again and cook for the final 30 minutes.
  8. Once sauce is thickened and chicken is tender, serve hot over cooked white rice.

Notes

  • Use chicken breasts for a leaner version.
  • Add red pepper flakes or sriracha for a spicy kick.
  • Include extra vegetables like snap peas, onions, or carrots for variety.
  • Serve over cauliflower rice for a low-carb alternative.
  • Leftovers keep well in the fridge for up to 4 days.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 320
  • Sugar: 20g
  • Sodium: 780mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 90mg

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