Sweet Hawaiian Crockpot Chicken is a tasty and easy dish that combines tender chicken with juicy pineapple and a sweet, tangy sauce. It’s a wonderful mix of flavors that feels like a little tropical vacation in every bite. The slow cooker helps the chicken soak up all those delicious flavors while staying super juicy and soft.
I love making this recipe on busy days because I can just toss everything into the crockpot and let it work its magic while I get other things done. The sweet pineapple chunks and the subtle hints of soy and ginger always make everyone smile at the dinner table. It feels like a special treat but without any extra fuss.
My favorite way to serve this dish is over a bed of fluffy white rice, so all that sweet sauce can soak in. Sometimes I add a side of steamed veggies or a light salad to keep things fresh. It always reminds me of summer barbecues and laid-back family dinners, and it’s one of those recipes that I know will please both kids and adults alike.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless breasts cook evenly and shred nicely. If you prefer, thighs add more flavor and stay juicy but may need a bit longer to cook.
Pineapple Chunks: Use canned pineapple with juice to add sweetness and moisture. If you want less sugar, fresh pineapple works too, but add extra juice or water.
Soy Sauce: It brings saltiness and depth. For a gluten-free option, try tamari or coconut aminos. Low-sodium soy sauce works well to control salt levels.
Brown Sugar: Adds sweetness and caramel notes. You can swap for honey or maple syrup for a natural sugar alternative.
Ginger & Garlic: Fresh grated ginger and minced garlic give bright, sharp flavor. Ground ginger is fine, but fresh always tastes more vibrant.
How Do You Get the Sauce Thick and Rich in a Crockpot?
Since slow cookers don’t reduce sauces like stovetops, thickening the sauce at the end is key. Here’s how I do it:
- Mix cornstarch and cold water to create a smooth slurry before adding it to the hot sauce.
- Add the slurry to the crockpot once the chicken is shredded and cooking is almost done.
- Turn your crockpot to high and cook for 15–20 minutes, stirring occasionally until the sauce thickens nicely.
This step helps create a glossy, sticky sauce that clings to the chicken, making every bite full of flavor. Avoid adding cornstarch directly without mixing; it can clump and make the sauce grainy.
Equipment You’ll Need
- Crockpot or slow cooker – perfect for hands-off cooking and slow, even heat.
- Mixing bowl – handy for combining the sauce ingredients quickly.
- Measuring cups and spoons – to get the sauce balance just right every time.
- Forks – for shredding the cooked chicken easily.
- Spoon or spatula – to stir the sauce and mix in the cornstarch slurry smoothly.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs if you want juicier, more flavorful meat.
- Add diced bell peppers or snap peas in the last hour for extra crunch and color.
- Use teriyaki sauce instead of soy sauce for a richer, slightly sweeter flavor.
- Mix in a little crushed red pepper for a mild spicy kick if you like heat.
Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks in juice (not drained)
- ½ cup soy sauce
- ½ cup packed brown sugar
- ¼ cup ketchup
- 2 cloves garlic, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp grated fresh ginger or ½ tsp ground ginger
- 2 tbsp cornstarch
- 2 tbsp water
- 2 cups cooked white rice (for serving)
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prep and assemble. Then, it cooks in the crockpot for 3-7 hours depending on your setting (high or low). You’ll also spend a few minutes at the end thickening the sauce and shredding the chicken. Overall, it’s perfect for busy days when you want a tasty meal ready when you come back!
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Place the chicken breasts in the bottom of your crockpot. In a bowl, combine pineapple chunks with their juice, soy sauce, brown sugar, ketchup, garlic, vinegar, and ginger. Stir until everything is mixed well.
2. Cook the Chicken:
Pour the sauce mixture over the chicken. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred and Thicken the Sauce:
Remove the chicken and shred it with two forks. Mix cornstarch and water to make a slurry, then stir it into the crockpot sauce. Turn the crockpot to high and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
4. Combine and Serve:
Return the shredded chicken to the crockpot, mix well to coat with the thickened sauce. Serve over cooked white rice and sprinkle with sliced green onions. Enjoy your delicious Sweet Hawaiian Crockpot Chicken!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking to ensure even cooking. Thaw overnight in the fridge or use the cold water method for faster thawing.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and cook the chicken in the crockpot, then refrigerate for up to 2 days. Reheat gently in the crockpot or on the stove, adding a splash of water if the sauce thickened too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, stirring occasionally for even heating.
Can I Substitute the Soy Sauce?
Yes! For a gluten-free option, use tamari or coconut aminos. Low-sodium soy sauce works well if you want to reduce saltiness while keeping the flavor.
