Sweet Hawaiian Crockpot Chicken is a wonderfully easy dish that combines tender chicken with the bright, tropical flavors of pineapple and a touch of sweetness from brown sugar and soy sauce. Everything simmers together in the crockpot until the chicken is perfectly cooked and infused with juicy, fruity goodness. The blend of sweet and savory in this recipe makes it a favorite every time.
I love making this chicken recipe when I want a simple meal that still feels special. The best part is setting it and forgetting it—while the slow cooker does the hard work, the aroma of pineapple and garlic fills the kitchen, and I can’t help but get excited for dinner. Sometimes I add a little extra pineapple for some fun, juicy bites, and it never disappoints.
My favorite way to serve this is spooned over a bed of fluffy white rice with a side of steamed veggies. It’s the kind of dish my family asks for again and again, especially on busy weeknights when I want something tasty without spending hours in the kitchen. Plus, it’s great for leftovers, making lunch the next day a real treat.
Key Ingredients & Substitutions
Chicken: I prefer chicken thighs because they stay juicy and tender during slow cooking. If you want leaner meat, breasts work fine but check they don’t dry out.
Pineapple: Canned pineapple chunks add sweetness and moisture. If fresh pineapple is available, cut it into chunks for a fresher taste.
Soy Sauce: Low sodium is best to keep saltiness balanced. Tamari or coconut aminos work well for gluten-free options.
Brown Sugar: This sweetens the sauce nicely. You can swap with honey or maple syrup if preferred, but adjust taste to avoid too much sweetness.
Vinegar: Rice vinegar adds mild acidity that brightens the dish. Apple cider vinegar is a good substitute with a bit more tang.
How Do You Make the Sauce Thick and Glossy in a Crockpot?
Since slow cookers gently cook ingredients, sauces tend to stay thin. To get a rich, glossy sauce:
- Mix cornstarch with cold water to create a smooth slurry.
- After the chicken is cooked, remove it to keep warm.
- Stir the slurry into the sauce in the crockpot and switch it to high heat.
- Cook for 10-15 minutes, stirring often until it thickens nicely.
- This step boosts flavor and gives you a luscious coating for the chicken.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for cooking the chicken low and slow without fuss.
- Mixing bowl – to whisk together the sauce ingredients easily before adding to the crockpot.
- Measuring cups and spoons – help get the sauce flavors balanced every time.
- Small bowl – for making the cornstarch slurry to thicken the sauce.
- Spoon or spatula – to stir sauce and serve the chicken without scratching your crockpot.
Flavor Variations & Add-Ins
- Swap chicken thighs for pork tenderloin for a slightly different texture and mild flavor.
- Add bell peppers or sliced red onions in the last hour for more color and crunch.
- Use teriyaki sauce instead of soy sauce and ketchup for a richer, sweeter glaze.
- Mix in chopped jalapeños or a dash of chili flakes if you like a bit of heat.
How to Make Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 (20 oz) can pineapple chunks in juice, drained (reserve juice)
- ½ cup low sodium soy sauce
- ⅓ cup brown sugar, packed
- 3 cloves garlic, minced
- ½ cup ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ½ teaspoon crushed red pepper flakes (optional, for a touch of heat)
- ½ cup chopped fresh green onions or scallions (for garnish)
- Fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep. Then you’ll set your crockpot to cook for 4-6 hours on low or 2-3 hours on high. After cooking, spend 10-15 minutes thickening the sauce before serving. Overall, roughly 5-6 hours, mostly hands-off cooking.
Step-by-Step Instructions:
1. Add Chicken to the Slow Cooker:
Place the chicken thighs or breasts at the bottom of your crockpot. This will be the base for your flavorful sauce and pineapple chunks.
2. Make the Sauce:
In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, minced garlic, ketchup, and vinegar until smooth and well combined.
3. Combine and Cook:
Pour the sauce mixture over the chicken in the crockpot. Then scatter the drained pineapple chunks evenly on top. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is tender and cooked through.
4. Thicken the Sauce:
Carefully remove the cooked chicken from the crockpot and keep warm. Mix the cornstarch with water to make a slurry, then stir it into the sauce left in the crockpot. Turn the heat to high and cook for 10-15 minutes, stirring until the sauce thickens and becomes glossy.
5. Serve and Garnish:
Pour the thickened sauce with pineapple chunks over the chicken. Sprinkle with chopped green onions and fresh cilantro. Serve hot over a bed of fluffy white rice for a tasty, comforting meal.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw it first in the refrigerator overnight. Using thawed chicken ensures it cooks evenly and reaches a safe internal temperature in the crockpot.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and place everything in the crockpot insert, then refrigerate it a few hours before cooking. Just bring to room temperature before starting the slow cooker.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the sauce has thickened too much.
Can I Substitute the Pineapple Chunks?
Fresh pineapple works great if you prefer, just cut into bite-sized pieces. Avoid using canned pineapple with syrup, as it can make the dish overly sweet.
