Sweet Hawaiian Crockpot Chicken

This Sweet Hawaiian Crock Pot Chicken transforms ordinary chicken into a tropical delight with minimal effort. The combination of sweet pineapple, savory soy sauce, and tender chicken creates a dish that feels like a mini vacation on your dinner plate. I stumbled upon this recipe during a particularly busy season of life and it quickly became my go to solution for serving something impressive with almost no active cooking time.

This recipe saved me countless times when hosting unexpected guests. The first time I made it, my neighbor dropped by during cooking and immediately asked for the recipe before even tasting it just from the incredible aroma filling my kitchen.

Ingredients

• 2 pounds boneless skinless chicken thighs or breasts: cut into bite sized pieces. Thighs stay more tender during slow cooking but breasts work well too
• 1 cup pineapple juice: provides natural sweetness and tenderizes the meat
• 1/2 cup brown sugar: creates that sticky sweet glaze everyone loves
• 1/3 cup soy sauce: balances the sweetness with savory depth
• 3 cloves garlic: minced for aromatic flavor that permeates the dish
• 1/2 cup diced pineapple chunks: optional but adds texture and bursts of juicy sweetness
• 1 tablespoon cornstarch: mixed with 1 tablespoon water thickens the sauce for a glossy finish
• Chopped green onions: adds fresh color and flavor contrast
• Salt and pepper: enhances all the flavors but use sparingly as soy sauce adds saltiness

Step-by-Step Instructions

Prepare the Chicken:

Trim any excess fat from chicken and cut into even bite sized pieces about 1 inch each. Season lightly with salt and pepper. This sizing ensures even cooking and maximum flavor absorption.

Mix the Sauce:

In a medium bowl whisk together pineapple juice brown sugar soy sauce and minced garlic until sugar is completely dissolved. The sauce will seem thin but will reduce and concentrate during cooking.

Combine in Crock Pot:

Place the seasoned chicken pieces in an even layer at the bottom of your crock pot. Pour the prepared sauce over the chicken ensuring all pieces are coated. Add diced pineapple chunks if using.

Slow Cook to Perfection:

Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. The chicken is done when it easily shreds with a fork. The lower temperature yields more tender results.

Thicken the Sauce:

For a glossier thicker sauce mix cornstarch with water until smooth and stir into the crock pot during the last 30 minutes of cooking time with the heat set to high. Stir occasionally as it thickens.

Serve and Garnish:

Transfer to serving plates or a large platter and sprinkle generously with chopped green onions for a pop of color and fresh flavor.

Save

The pineapple juice is truly the secret weapon in this recipe. It contains enzymes that naturally tenderize meat which is why the chicken becomes so incredibly soft and juicy. My daughter who normally pushes chicken around her plate actually asks for seconds when I make this version.

Meal Planning Magic

This Hawaiian chicken makes phenomenal leftovers that can transform into completely different meals. Shred the leftover chicken and use it in tacos with a quick slaw, stuff it into baked potatoes with a sprinkle of cheese, or add it to a salad for a quick lunch. I often double the recipe specifically to have these versatile leftovers.

Serving Suggestions

Serve this sweet Hawaiian chicken over fluffy white rice which soaks up all that delicious sauce. For a healthier option cauliflower rice works beautifully too. Add steamed broccoli or a simple side salad to complete the meal. For a fun presentation hollow out a pineapple half and use it as a serving bowl for an impressive tropical dinner party dish.

Simple Substitutions

If you are watching your sugar intake substitute the brown sugar with honey or maple syrup using about 1/3 cup instead. For a gluten free version use tamari or coconut aminos in place of soy sauce. No pineapple juice? Orange juice with a splash of vinegar creates a similar sweet tangy profile in a pinch.

Recipe FAQs

→ Can I use frozen chicken for this Hawaiian crockpot dish?

For food safety reasons, it's best to thaw chicken completely before adding it to your slow cooker. Using frozen chicken can keep the meat in the temperature danger zone for too long, potentially allowing bacteria to multiply. Thawed chicken also absorbs the sweet pineapple marinade more effectively.

→ What sides pair well with Sweet Hawaiian Chicken?

This tropical-inspired chicken pairs beautifully with steamed white or jasmine rice to soak up the sweet-savory sauce. Other excellent options include coconut rice, stir-fried vegetables, a simple green salad, or roasted sweet potatoes. For a complete Hawaiian-themed meal, serve with macaroni salad or grilled pineapple slices.

→ Can I add vegetables to this slow cooker chicken dish?

Absolutely! Bell peppers, onions, and carrots work wonderfully in this dish. Add them during the last 1-2 hours of cooking to prevent them from becoming too soft. For a more tropical flavor, you can increase the amount of fresh pineapple chunks or add snow peas during the final 30 minutes of cooking time.

→ How long can I store leftover Hawaiian chicken?

Leftover Hawaiian chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often develop even more overnight, making it excellent for meal prep. You can also freeze portions for up to 3 months - just thaw overnight in the refrigerator before reheating thoroughly.

→ Is there a way to make this Hawaiian chicken less sweet?

To reduce the sweetness, cut the brown sugar amount in half and consider adding 1-2 tablespoons of rice vinegar or lime juice for balance. You can also use unsweetened pineapple juice instead of regular pineapple juice. Adding a teaspoon of sriracha or red pepper flakes will create a sweet-heat combination that reduces the perception of sweetness.

→ Can I make this Hawaiian chicken in an Instant Pot instead?

Yes! For Instant Pot preparation, use the Sauté function to brown the chicken pieces first (optional), then add all sauce ingredients. Cook on High Pressure for 8 minutes (for chicken breast) or 10 minutes (for thighs), followed by a 10-minute natural release. For a thicker sauce, use the Sauté function after pressure cooking to reduce the liquid.