Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

ByYummy Recipes

Tender, juicy chicken simmered in a sweet and tangy pineapple glaze—Sweet Hawaiian Crockpot Chicken is the perfect dump-and-go dinner that’s as effortless as it is delicious. Inspired by tropical island flavors, this dish blends the natural sweetness of pineapple with savory soy sauce and a hint of brown sugar, creating a sticky, glossy sauce that clings to every bite of chicken. Best of all? Your slow cooker does all the work.

This recipe is everything a busy weeknight meal should be: quick to prep, kid-approved, full of flavor, and incredibly versatile. Serve it over rice, stuff it into slider buns, or toss it with noodles—it works for almost every kind of dinner plan. Whether you’re feeding a family or meal prepping for the week, Sweet Hawaiian Chicken is a go-to you’ll want to make on repeat.

Why You’ll Love This Recipe

  • 5-Minute Prep: Just toss everything into your crockpot and walk away.
  • Perfectly Balanced Flavors: The sweetness of pineapple and brown sugar is perfectly balanced by salty soy sauce and the savory richness of garlic.
  • Juicy, Fall-Apart Chicken: Slow cooking makes the chicken melt-in-your-mouth tender.
  • Crowd-Pleaser: Loved by both kids and adults—it’s great for weeknight dinners, potlucks, or game day.
  • Versatile: Serve it over rice, in lettuce wraps, tacos, or even as a sandwich filling.

Ingredients You’ll Need

  • 2 pounds boneless skinless chicken thighs or breasts (thighs are juicier, but breasts work well too)
  • 1 cup pineapple juice (from canned pineapple or bottled)
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
  • 1 cup pineapple chunks (optional but recommended for texture and sweetness)
  • Green onions and sesame seeds for garnish (optional)

Step-by-Step Instructions

1. Add Ingredients to the Crockpot

Place the chicken into your slow cooker. In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, and garlic. Pour the mixture over the chicken, making sure it’s well coated.

2. Cook Low and Slow

Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is cooked through and tender.

3. Shred or Slice Chicken

Once done, remove the chicken and shred it using two forks or slice it into strips. Return it to the crockpot to soak in the sauce.

4. Thicken the Sauce (Optional)

If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the sauce in the crockpot and cook on high for 10–15 minutes until it thickens.

5. Add Pineapple Chunks

Stir in pineapple chunks during the last 10–15 minutes for juicy bursts of tropical sweetness.

6. Serve

Spoon the chicken and sauce over steamed rice, garnish with chopped green onions and sesame seeds, and enjoy the sweet-and-savory magic.

Flavor Variations & Additions

  • Spicy Kick: Add a few red pepper flakes or a dash of sriracha to balance the sweetness.
  • Tropical Twist: Add diced red bell peppers or shredded coconut for island flair.
  • More Veggies: Stir in cooked broccoli, snow peas, or carrots at the end.
  • Pineapple BBQ: Mix in a couple tablespoons of your favorite BBQ sauce for a smoky twist.
  • Teriyaki Style: Add a splash of rice vinegar and a touch of ginger for a teriyaki vibe.

Serving Suggestions

  • Over Rice: Classic and simple—white, brown, or jasmine rice all pair perfectly.
  • With Noodles: Toss with lo mein or ramen for a Hawaiian-Asian fusion bowl.
  • In Lettuce Wraps: Serve in crisp romaine or butter lettuce for a light, low-carb option.
  • As Sandwiches: Pile into Hawaiian rolls or buns for delicious sliders or pulled chicken sandwiches.
  • In a Bowl: Build a Hawaiian bowl with chicken, rice, avocado, cucumber, and pineapple salsa.

Pro Tips for Best Results

  • Use thighs for juicier meat—they hold up better to long cooking.
  • Don’t overcook—check the chicken at the lower end of the time range to keep it from drying out.
  • Shred in the pot for maximum flavor absorption.
  • Thicken to your preference—more cornstarch slurry = thicker sauce.
  • Double the sauce if you like it extra saucy or are serving over noodles or grains.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Freeze: Freeze cooled chicken and sauce in freezer bags for up to 2 months.
  • Reheat: Warm gently in the microwave or on the stovetop, adding a splash of water or broth if needed.

Nutrition Info (Per Serving, Approximate)

  • Calories: 350
  • Protein: 32g
  • Carbohydrates: 25g
  • Fat: 14g
  • Sodium: 720mg
  • Sugar: 18g
  • Fiber: 1g

Recipe Summary

  • Prep Time: 5 minutes
  • Cook Time: 5–6 hours (low) or 3–4 hours (high)
  • Total Time: Up to 6 hours
  • Serves: 6

FAQs

Can I use canned pineapple?
Yes! Use the juice for the sauce and add the chunks in the final 15 minutes for best texture.

Do I need to sear the chicken first?
No searing needed. This is a true dump-and-go recipe.

Is it too sweet?
It’s sweet but balanced with soy sauce and garlic. You can reduce the sugar or add vinegar or hot sauce for balance.

Can I make it ahead?
Absolutely—this dish reheats beautifully and even tastes better the next day.

What if I don’t have cornstarch?
You can skip thickening, or use arrowroot or flour slurry as an alternative.

Conclusion

Sweet Hawaiian Crockpot Chicken is the perfect fusion of tropical flavor and comfort food ease. It’s sweet, savory, juicy, and endlessly versatile. Whether you’re serving it over rice, stuffing it in buns, or enjoying it straight from the bowl, this is one slow cooker meal that delivers every time. With barely any prep and massive flavor payoff, it’s guaranteed to become a favorite in your meal rotation.

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