Sweet Hawaiian Crockpot Chicken: A Tropical, Flavor-Packed Family Dinner

Why You’ll Love This Dish

Sweet Hawaiian Crockpot Chicken is everything you want in a slow-cooker meal—sweet, savory, sticky, and comforting. The sauce blends pineapple juice, brown sugar, garlic, and soy sauce to create a flavor-packed glaze that coats juicy chunks of tender chicken. Just toss it all in the slow cooker and come back to tropical paradise.

Whether you serve it over rice, noodles, or eat it straight from the bowl, it’s a no-fuss, family-friendly recipe you’ll make on repeat.

What Makes It “Hawaiian”?

This dish channels island flavors with:

• Pineapple for natural sweetness and tang
• Soy sauce and garlic for savory depth
• A sticky glaze that’s perfect over rice
• Optionally adding bell peppers for that classic tropical touch

While not traditional Hawaiian cuisine, it’s inspired by the sweet-savory combos popular in many local-style island dishes.

Ingredients With Measurements

Serves 4–6

• 2–3 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 1 can (20 oz) pineapple chunks, drained (reserve juice)
• ¾ cup brown sugar
• ½ cup low-sodium soy sauce
• 1 tablespoon fresh garlic, minced
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons cold water (if using cornstarch slurry)
• 1 red bell pepper, sliced (optional)
• 1 green onion, chopped (for garnish)
• Sesame seeds (optional garnish)

How to Make It: Step-by-Step

Step 1: Combine Sauce

In a bowl, whisk together pineapple juice (from the can), brown sugar, soy sauce, and garlic.

Step 2: Add Ingredients to Crockpot

Place chicken pieces in the slow cooker. Pour the sauce over the chicken. Add pineapple chunks and sliced bell pepper if using. Stir gently to coat.

Step 3: Cook

Cover and cook on low for 5–6 hours or high for 2½–3½ hours, until chicken is cooked through and tender.

Step 4: Thicken Sauce (Optional)

If you’d like a thicker sauce, mix cornstarch and water in a small bowl. Stir into the crockpot during the last 20–30 minutes of cooking with the lid off.

Step 5: Garnish and Serve

Sprinkle with chopped green onions and sesame seeds before serving. Serve hot over white rice, jasmine rice, or even noodles.

Serving Suggestions

Sweet Hawaiian chicken is perfect over:

• White or brown rice
• Coconut rice or jasmine rice
• Chow mein noodles or soba
• In lettuce wraps or over a salad
• With a side of roasted broccoli or snap peas

Pair with a tropical drink or iced tea for full island vibes.

Tips for the Best Hawaiian Chicken

• Use thighs for juicier results, or breasts for a leaner version
• Add bell peppers or snap peas for color and crunch
• Don’t skip the pineapple juice—it’s the base of the sauce
• Add the cornstarch slurry at the end to avoid over-thickening
• Garnish with sesame seeds and green onions for restaurant-style flair

Tasty Variations to Try

Switch it up with these twists:

• Spicy Hawaiian Chicken: Add chili flakes or a spoonful of sriracha
• BBQ Pineapple Chicken: Stir in a little BBQ sauce
• Tropical Teriyaki: Swap soy sauce for teriyaki sauce
• Hawaiian Chicken Bowls: Serve with rice, cabbage slaw, and grilled pineapple
• Low-Sugar Version: Use unsweetened pineapple and cut sugar to ½ cup

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FAQs

1. Can I use frozen chicken in this recipe?

It’s best to use thawed chicken for even cooking and food safety. If you’re short on time, partially thawed chicken works, but increase the cook time slightly and make sure it reaches 165°F internally.

2. What’s the best cut of chicken to use?

Boneless chicken thighs are juicy, tender, and less likely to dry out. Boneless chicken breasts also work well for a leaner option—just watch the cook time to avoid overcooking.

3. Can I make this in the Instant Pot?

Yes! Sauté garlic, then add chicken and sauce. Cook on high pressure for 10 minutes, quick release, then stir in cornstarch slurry and simmer on sauté mode until thickened.

4. Is this dish gluten-free?

Use gluten-free soy sauce or tamari, and check your pineapple for additives. All other ingredients are naturally gluten-free. Always double-check labels if you’re cooking for someone with allergies.

5. Can I add vegetables to the crockpot?

Yes! Bell peppers, onions, or snap peas work great. Add delicate vegetables in the last hour of cooking so they don’t get mushy.

6. Can I freeze leftovers?

Yes! Cool completely, then transfer to an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove or microwave until hot.

7. How do I thicken the sauce?

Use a cornstarch slurry: mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the crockpot in the last 30 minutes, and cook uncovered until thickened.

8. What can I use instead of pineapple chunks?

You can use pineapple tidbits, crushed pineapple (for a saucier texture), or even fresh pineapple. Just be sure to include the juice—it’s essential for the sauce!

9. Can I prep this recipe ahead of time?

Yes! Combine chicken and sauce ingredients in a zip-top bag and refrigerate for up to 24 hours, or freeze for later. Dump the contents into the crockpot when ready to cook.

10. What can I do with leftovers?

Make Hawaiian chicken wraps, tacos, sandwiches, or rice bowls. You can also stir into fried rice or top a baked potato for a delicious twist on leftovers.