Let’s talk about why Sweet Hawaiian Crockpot Chicken deserves a spot in your regular dinner rotation. This dish is the ultimate marriage of juicy, tender chicken and sweet, tangy island flavors—all without standing over the stove for hours. Imagine tender chicken bathed in pineapple juice, brown sugar, ginger, and colorful bell peppers, all slow-cooked to perfection. Each bite bursts with a blend of sweetness and umami that makes you immediately think of warm beaches and gentle breezes. Plus, your kitchen will smell absolutely heavenly while it simmers away!
Ingredients You’ll Need
The ingredients for Sweet Hawaiian Crockpot Chicken are happily straightforward, but each one pulls its weight in the flavor department. Every item has a special job to do, ensuring your final dish is vibrant, balanced, and downright irresistible.
- Boneless, skinless chicken thighs or breasts (2 pounds, cut into chunks): The base protein, ultra tender from slow-cooking, soaks up every bit of the sauce.
- Pineapple juice (1 cup): Brings tropical tartness and natural sweetness that defines the whole dish.
- Brown sugar (1/2 cup): Adds caramel depth and balances the savory elements.
- Soy sauce (1/3 cup): Lends salty, umami complexity to keep things from getting too sweet.
- Ketchup (1/4 cup): Provides richness and just a touch of tang to smooth out the sauce.
- Minced garlic (2 teaspoons): Infuses everything with delicious aromatic flavor.
- Fresh grated ginger (1 teaspoon, or 1/2 teaspoon ground): Adds a zippy, spicy warmth that really wakes up the sauce.
- Red bell pepper (1, chopped): Brings a sweet crunch and gorgeous color.
- Green bell pepper (1, chopped): Ensures every bite is loaded with flavor and festive hues.
- Pineapple chunks (1 cup, fresh or canned): Doubles down on the tropical notes and adds bursts of juicy texture.
- Cornstarch mixed with cold water (2 tablespoons each, optional): Thickens the sauce to glossy perfection if you love it clingy.
- Sliced green onions and sesame seeds (for garnish): These finish each serving with crunch and a pop of color.
How to Make Sweet Hawaiian Crockpot Chicken
Step 1: Whisk Together the Sauce
Start by grabbing a medium-sized mixing bowl, and whisk together the pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and ginger. This is where all those bold, tropical flavors blend into one punchy sauce—the perfect bath for your chicken to soak up as it cooks. You’ll notice immediately how delicious it smells already!
Step 2: Layer the Chicken and Veggies
Place your chunks of chicken right into the bottom of your crockpot. Next, sprinkle the chopped red and green bell peppers and pineapple chunks over the chicken. These veggies not only bring color and texture but also cook down beautifully, adding another layer of flavor to the mix.
Step 3: Pour and Cover
Give your sauce another quick whisk, then pour it evenly over all the chicken and vegetables in your crockpot. Make sure everything has a nice coating—you want every bite to be infused with that sweet-savory goodness. Pop the lid on your slow cooker!
Step 4: Cook Low and Slow
Let your Sweet Hawaiian Crockpot Chicken cook on low for 5 to 6 hours, or on high for 3 to 4 hours. The chicken will turn gloriously tender and juicy, and the flavors will meld together into silky perfection. If you’re around, you can give it a gentle stir mid-way, but it’s not strictly necessary.
Step 5: Thicken the Sauce (Optional)
If you prefer your sauce a bit thicker, whisk together the cornstarch and cold water until smooth, then stir it into the crockpot during the last 30 minutes of cooking. Leave the lid slightly ajar (just a crack) to help the sauce thicken up to that glossy, restaurant-style consistency.
Step 6: Serve and Garnish
Spoon the Sweet Hawaiian Crockpot Chicken over fluffy steamed rice, then scatter with sliced green onions and a sprinkle of sesame seeds. The garnishes make every bite look and taste like a little celebration!
How to Serve Sweet Hawaiian Crockpot Chicken
Garnishes
A little garnish goes a long way in making this dish extra inviting. Sliced green onions add freshness and a gentle bite, while sesame seeds bring a delicate crunch and visual appeal. You can also try a pop of chopped cilantro or a few pineapple tidbits for even more brightness on the plate.
Side Dishes
The classic partner to Sweet Hawaiian Crockpot Chicken is, of course, steamed white or jasmine rice—the perfect absorbent canvas for that sunny, sweet sauce. But don’t stop there: coconut rice, quinoa, or even sautéed veggies are fabulous choices alongside. For a more complete Hawaiian-inspired spread, consider a side of macaroni salad, roasted sweet potatoes, or a crisp cucumber salad.
Creative Ways to Present
For parties or fun weeknight dinners, try serving the chicken in hollowed-out pineapple halves for a tropical wow-factor. Layer the chicken and sauce into lettuce wraps, or scoop onto slider buns for handheld bites everyone loves. It also makes a delightful topping for baked sweet potatoes!
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Hawaiian Crockpot Chicken in airtight containers in the refrigerator for up to 3 days. The flavors actually intensify overnight, making your leftovers taste even better the next day!
Freezing
You can absolutely freeze Sweet Hawaiian Crockpot Chicken. Portion it out into individual freezer-safe bags or containers, making sure to get a little extra sauce in with each serving. It will keep well for up to 3 months. Just remember to label the date for easy tracking!
Reheating
To reheat, simply warm leftovers gently in the microwave or on the stovetop until hot throughout. If the sauce thickens up too much in the fridge, just add a splash of water or pineapple juice while reheating to loosen it up and revive those saucy flavors.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both boneless, skinless chicken thighs and breasts work beautifully. Thighs offer extra juiciness, but breasts stay reliably tender in the crockpot with this recipe’s saucy, low-and-slow method.
Is it okay to use canned pineapple?
Yes! Canned pineapple chunks are totally fine and super convenient. Just drain them before adding. If you have fresh pineapple on hand, it brings an extra-bright, zesty touch, but either version is delicious.
Can I prepare Sweet Hawaiian Crockpot Chicken ahead of time?
You can! Assemble everything right in your crockpot insert and store it in the fridge for up to 12 hours before cooking. When you’re ready, pop it straight into the crockpot. Perfect for busy mornings!
How do I make the sauce thicker?
If you prefer a thicker, silkier sauce, use the optional cornstarch slurry during the last 30 minutes of cooking. Just mix cornstarch with cold water and stir it in, then let it cook uncovered until thickened to your liking.
What can I substitute for soy sauce?
Try using tamari or coconut aminos for a gluten-free option, or low-sodium soy sauce for less salt. Each brings a slightly different depth, but the wonderful sweet-meets-savory kick remains!
Final Thoughts
If you’re craving big flavor with little effort, Sweet Hawaiian Crockpot Chicken is the answer. Every bite is pure comfort and brings a bit of tropical sunshine to even the busiest weeknight. Gather your ingredients and make a batch—you’ll be passing this recipe along for years to come!
Print
Sweet Hawaiian Crockpot Chicken Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Sweet Hawaiian Crockpot Chicken recipe is a delightful mix of sweet and savory flavors, with tender chicken cooked in a pineapple-infused sauce. It’s an easy slow cooker dish perfect for a Hawaiian-inspired meal.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs or breasts (cut into chunks)
Sauce:
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
Vegetables and Garnish:
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Sliced green onions and sesame seeds (for garnish)
Instructions
- Prepare the Sauce: In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger.
- Crockpot Assembly: Place the chicken in the crockpot and pour the sauce over it. Add the chopped bell peppers and pineapple chunks.
- Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
- Thicken (Optional): If a thicker sauce is desired, stir in the cornstarch slurry during the last 30 minutes of cooking and let it simmer until thickened.
- Serve: Serve over rice and garnish with green onions and sesame seeds.
Notes
- For extra flavor, brown the chicken in a skillet before adding it to the crockpot.
- You can substitute chicken with pork or tofu.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 590mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
