There’s something magical about a meal that practically cooks itself, and that’s exactly what you get with Hawaiian Crockpot Chicken. Juicy, tender chicken slow-cooked in a sweet and savory pineapple sauce, infused with tropical flavors, it’s comfort food with a vacation vibe! Whether you’re looking for an easy weeknight dinner, a meal prep favorite, or a dish to impress your family, this recipe delivers. Just toss everything in your slow cooker, let it work its magic, and get ready for a delicious, no-fuss meal!
Table of Contents
Why You’ll Love This Hawaiian Crockpot Chicken
- Effortless Cooking – Set it and forget it! The slow cooker does all the work.
- Incredible Flavor – A perfect balance of sweet, savory, and tangy with every bite.
- Versatile Serving Options – Serve it over rice, in tacos, or as a sandwich filling.
- Great for Meal Prep – Leftovers store well and taste even better the next day.
- Family-Friendly – A kid-approved dish that’s both fun and flavorful!
Ingredients You’ll Need
Essential Ingredients
This recipe uses simple, everyday ingredients that pack in bold, tropical flavors.
- Chicken – Boneless, skinless chicken breasts or thighs work best.
- Pineapple – Crushed or chunked pineapple (canned in juice) for natural sweetness.
- Bell Peppers – Red and green peppers add a pop of color and crunch.
- Soy Sauce – Balances the sweetness with a savory depth.
- Brown Sugar – Enhances the caramelized, sticky sauce.
- Garlic & Ginger – Fresh or ground for extra flavor.
- Cornstarch (optional) – To thicken the sauce.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Make It Spicier
Love a little heat? Add red pepper flakes, sriracha, or diced jalapeños to kick things up a notch. A drizzle of spicy honey or a spoonful of chipotle in adobo can also add a smoky depth. Adjust the spice level to your taste, making it mild or fiery!
Low-Sugar Options
To cut back on sugar, swap brown sugar for a touch of honey or maple syrup, or skip added sweeteners entirely. Use fresh pineapple instead of canned for natural sweetness. For a completely sugar-free version, try a monk fruit or stevia-based sweetener, and you will still get great flavor without the extra carbs.
Alternative Protein Choices
Not a fan of chicken? No problem! Swap it for pork tenderloin, shrimp, or even tofu for a plant-based option. If using shrimp, add it in the last 30 minutes to avoid overcooking. Tempeh or jackfruit also work well for a hearty vegetarian version that still soaks up all the delicious flavors.
How to Make Hawaiian Crockpot Chicken
Step-by-Step Guide to Hawaiian Crockpot Chicken
1. Prepare the Ingredients
Start by chopping bell peppers into bite-sized pieces and mincing garlic and ginger if using fresh. Cut chicken breasts or thighs into large chunks or leave them whole for extra tenderness. If you’re using fresh pineapple, chop it into small pieces. Gather all your ingredients so everything is ready to go before you start cooking.
2. Make the Flavorful Sauce
In a mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, and hoisin sauce. This blend creates the perfect balance of sweet, savory, and tangy flavors. Want extra depth? Add a dash of rice vinegar or sesame oil. If you like a little heat, stir in sriracha or red pepper flakes.
3. Assemble Everything in the Crockpot
Place the chicken in the slow cooker first, then scatter the bell peppers and pineapple on top. Pour the sauce mixture evenly over everything, making sure the chicken is well coated. If you like extra saucy chicken, add a splash of chicken broth. Give everything a gentle stir to distribute the flavors.
4. Let It Slow Cook to Perfection
Cover the crockpot with the lid and cook on LOW for 7 to 8 hours or HIGH for 3 to 4 hours. The chicken should be fork-tender and easily shred apart. If you’re using chicken thighs, they may take slightly less time. Avoid lifting the lid too often, as this lets out heat and slows down the cooking process.
5. Optional: Thicken the Sauce
If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the slow cooker in the last 30 minutes of cooking, allowing it to thicken. Let it simmer with the lid slightly ajar. The sauce will turn into a rich, glossy glaze!
Alternative Cooking Methods
Stovetop Version
For a quicker option, cook everything on the stovetop. Heat a large pan over medium heat, add a splash of oil, and brown the chicken. Pour in the sauce, pineapple, and bell peppers, then cover and simmer for 25 to 30 minutes, stirring occasionally. If needed, thicken the sauce with a cornstarch slurry before serving.
Instant Pot Method
To speed things up, use an Instant Pot! Add all ingredients except cornstarch, then set to Pressure Cook (Manual) for 10 minutes. Let it naturally release for 5 minutes, then quick release. If you want a thicker sauce, switch to Sauté mode, stir in a cornstarch slurry, and cook for 2 to 3 minutes until thickened.
Oven-Baked Option
Preheat your oven to 375°F (190°C). Place chicken, bell peppers, and pineapple in a baking dish. Pour the sauce mixture over the top and cover with foil. Bake for 40 to 45 minutes, uncovering in the last 10 minutes to caramelize. For a thicker sauce, simmer the juices in a pan with a cornstarch slurry before serving.
Helpful Tips and Tricks
How to Get the Best Flavor
- Use fresh pineapple if possible for a naturally sweet and tangy taste.
- Marinate the chicken in the sauce for 30 minutes before cooking for extra depth.
- A splash of coconut milk adds richness and enhances the tropical flavor.
- Don’t skip the garlic and ginger, as they add warmth and depth to the sauce.
- For a smoky twist, stir in a spoonful of barbecue sauce or use grilled pineapple instead of canned.
Common Mistakes to Avoid
- Overcooking the chicken; check for doneness at 6 hours on LOW to keep it tender.
- Not draining canned pineapple juice, as too much liquid can make the sauce watery.
- Adding cornstarch too early; it works best in the last 30 minutes to thicken properly.
- Skipping the seasoning; soy sauce alone isn’t enough, so add salt, pepper, and even a touch of honey if needed.
- Lifting the lid too often, which slows cooking and prevents flavors from fully developing.
How to Serve
What to Serve with Hawaiian Crockpot Chicken
This dish pairs beautifully with steamed white or brown rice, which soaks up the flavorful sauce. If you’re looking for a low-carb option, try serving it over cauliflower rice. For a complete meal, add a fresh side like Broccoli Cauliflower Salad, whose crisp texture and light dressing balance the sweetness of the chicken perfectly. Other great sides include Hawaiian sweet rolls, roasted vegetables, or a tropical fruit salad for a refreshing contrast.
Creative Serving Ideas
- Hawaiian Chicken Tacos: Shred the chicken and serve it in soft tortillas with a squeeze of lime.
- Sandwiches and Sliders: Pile the chicken onto toasted buns with coleslaw for a juicy, tropical sandwich.
- Pineapple Chicken Stir-Fry: Toss leftovers with stir-fried veggies and serve over rice.
- Lettuce Wraps: For a low-carb twist, serve the chicken in crisp lettuce cups.
- Hawaiian BBQ Pizza: Use the shredded chicken as a pizza topping with mozzarella and a drizzle of BBQ sauce.
Hawaiian Crockpot Chicken Nutrition Facts
Caloric Breakdown and Key Nutrients
This dish is high in protein, with a good balance of carbohydrates from pineapple and bell peppers. To help you track your macros, here’s an estimated breakdown per serving:
| Nutrient | Amount per Serving | Notes |
|---|---|---|
| Calories | 320 kcal | Approximate per serving |
| Protein | 35g | Lean and filling |
| Carbohydrates | 28g | Mostly from pineapple and sauce |
| Fat | 7g | Healthy fats from chicken |
| Fiber | 2g | From bell peppers |
| Sodium | 850mg | Can be reduced with low-sodium soy |
How to Make It Healthier
- Use fresh pineapple instead of canned to reduce added sugars.
- Swap brown sugar for honey or a sugar-free alternative.
- Opt for low-sodium soy sauce to cut back on salt.
- Increase the veggies by adding onions, carrots, or zucchini for more fiber.
- Use skinless chicken breast for a leaner option while keeping it juicy and flavorful.
How to Store & Reheat For Later
Best Way to Store Leftovers
To keep leftovers fresh, store them in an airtight container in the fridge for up to 4 days. If you plan to freeze, portion the chicken and sauce into freezer-safe bags or containers, removing as much air as possible. They will stay good for up to 3 months. When ready to eat, thaw overnight in the fridge. Pro tip: Store leftovers separately from rice to prevent it from getting soggy.
How to Reheat Without Drying It Out
Reheat gently to keep the chicken moist!
- Microwave: Heat in 30-second bursts, stirring in between. Add a splash of water or chicken broth if needed.
- Stovetop: Warm over medium-low heat in a pan, stirring occasionally.
- Oven: Bake at 325°F (160°C) for 10 to 15 minutes, covering with foil to trap moisture.
Avoid high heat, as it can dry out the chicken. If the sauce has thickened too much, stir in a little water or pineapple juice before reheating.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Fresh pineapple adds even more natural sweetness and tanginess. Just chop it into small pieces and use about 1 1/2 cups to replace the canned version. If using fresh, you may need to add a little extra liquid, such as pineapple juice or water, to maintain the right consistency.
Is it necessary to brown the chicken before slow cooking?
No, but it adds extra flavor! Browning the chicken in a hot skillet for 2 to 3 minutes per side creates a richer, caramelized taste. If you are short on time, you can skip this step and still get tender, flavorful chicken. The slow cooker does a great job of locking in moisture.
Can I cook this recipe in an Instant Pot?
Yes! Add all ingredients except cornstarch, set to Pressure Cook (Manual) for 10 minutes, then let it naturally release for 5 minutes before quick-releasing the rest. If you prefer a thicker sauce, use Sauté mode, stir in a cornstarch slurry, and cook for 2 to 3 minutes until thickened.
What is the best way to thicken the sauce?
For a thicker sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the slow cooker during the last 30 minutes of cooking, then let it continue to cook uncovered. If using an Instant Pot, use Sauté mode after pressure cooking to thicken.
Can I make this dish ahead of time?
Absolutely! You can prep everything the night before, store it in the fridge, and start the slow cooker the next day. Cooked leftovers also taste even better the next day as the flavors meld. Simply reheat on the stove or in the microwave for a quick, delicious meal anytime.
What are some good side dishes to pair with this meal?
For a full meal, serve Hawaiian Crockpot Chicken with steamed rice, grilled pineapple, or roasted vegetables. If you prefer something fresh, try Broccoli Cauliflower Salad. Hawaiian sweet rolls or coconut rice are also great choices to soak up the flavorful sauce.
More Easy Dinner Recipes
Looking for more simple and delicious dinner ideas? Try these favorites:
- Smoked Chicken Thighs – Enjoy a smoky twist on classic chicken dishes.
- Pineapple Casserole Recipe – A tropical side that pairs perfectly with your meal.
- Air Fryer Chicken Breast Recipe – For a quick and crispy chicken option.
Hawaiian Crockpot Chicken
Equipment
- Slow Cooker
Ingredients
Essential Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs cut into large chunks
- 1 can crushed pineapple 20 oz can in juice
- 2 bell peppers 1 red and 1 green, sliced
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp hoisin sauce
- 2 tbsp cornstarch for thickening, optional
- ¼ cup chicken broth optional for extra saucy chicken
Instructions
- Chop the bell peppers and mince the garlic and ginger. Cut the chicken into large chunks and prepare the pineapple if using fresh. Gather all ingredients before starting.
- In a mixing bowl, whisk together the soy sauce, pineapple juice from the can, brown sugar, garlic, ginger, and hoisin sauce to make the flavorful sauce.
- Place the chicken in the slow cooker, then add the bell peppers and pineapple on top. Pour the sauce evenly over the ingredients and add a splash of chicken broth if desired.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours until the chicken is fork-tender.
- If a thicker sauce is preferred, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.