Name: Sweet Hawaiian Crockpot Chicken
Prep time: 10 min
Cook time: PT-488125H12M49S
Total time: 4 h 55 min
Cuisine: American (tropical‑inspired)
Ingredients: 2 pounds boneless skinless chicken breast, cut into 1‑inch pieces; ¾ cup 100% pineapple juice (from 6 oz mini can); ½ cup packed brown sugar; ¼ cup soy sauce; 3 tablespoons hoisin sauce; 1 teaspoon minced garlic; 2 tablespoons cornstarch; 1–2 tablespoons thinly sliced green onions (for garnish)

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I make a tropical-inspired crockpot dinner where tender chicken breast cooks low and slow in a luscious, sweet-and-tangy sauce—perfect for effortless weeknight meals. Sweet Hawaiian Crockpot Chicken

Why I’ll Love This Recipe

I love this recipe because it’s truly “set it and forget it.” I can toss the chicken and sauce ingredients into the slow cooker, let it do its work while I’m busy, and return to a comforting, flavorful meal. The combination of pineapple juice, brown sugar, soy, and hoisin creates a rich, tropical harmony that’s both comforting and bright.

ingredients

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

Boneless skinless chicken breasts, cut into bite-sized pieces
Pineapple juice
Brown sugar
Soy sauce
Hoisin sauce
Minced garlic
Cornstarch
Green onions, thinly sliced (for garnish)

directions

I place the chicken pieces into the slow cooker insert.
I whisk together pineapple juice, brown sugar, soy sauce, hoisin sauce, and garlic.
I reserve a small amount of the sauce (about ¼ cup), then pour the rest over the chicken and stir gently to coat.
I cover and cook on LOW for 4 hours.
I mix the reserved sauce with cornstarch to make a slurry, stir it into the crockpot, remove the lid, and cook on HIGH for 30–45 minutes, until the sauce thickens.
I garnish with green onions and serve, typically over rice.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 4 hours on LOW + 30–45 minutes on HIGH

Variations

I swap chicken breasts with boneless thighs or tenders for a juicier result.
I use honey or coconut sugar instead of brown sugar for a different sweetness profile.
I add red pepper flakes, sriracha, or cayenne if I want to add a spicy kick.
I toss in pineapple chunks for added texture and sweetness.
I add veggies like bell peppers or snow peas to make it a one-pot meal.
I double the recipe in a larger slow cooker when I want to meal prep or feed more people.

storage/reheating

I store cooled leftovers in an airtight container in the fridge for up to 3 days.
I freeze them in freezer-safe containers or bags for up to 2 months.
I reheat in the microwave or on the stovetop until heated through, adding a splash of water if needed to loosen the sauce.

FAQs

How can I make this recipe spicier?

I like to add crushed red pepper flakes, a bit of cayenne, or even a squirt of sriracha to balance out the sweetness with some heat.

What can I use instead of chicken breasts?

I often use boneless chicken thighs or tenders—they stay juicy and work just as well in the slow cooker.

Can I add fruit or vegetables to this dish?

Yes, I love adding pineapple chunks, bell peppers, or even snap peas for extra flavor and texture.

Will it work in a large slow cooker?

Yes, I’ve doubled the recipe in a 6-quart slow cooker with great results, keeping the cooking times the same.

How do I thicken the sauce?

I always save some of the sauce before cooking and mix it with cornstarch to make a slurry. Adding it toward the end and cooking uncovered on HIGH thickens it beautifully.

Conclusion

This Sweet Hawaiian Crockpot Chicken is one of my favorite easy meals. It’s flavorful, low-effort, and brings a tropical twist to my dinner table. I love how adaptable it is, and it’s always a hit whether I’m cooking for my family or prepping for the week.