I grew up on quick weeknight dinners that tasted like a mini vacation, and this Sweet Hawaiian Crock Pot Chicken is one of those comfort meals that never gets old. This slow-cooker recipe combines tender chicken, tangy pineapple, and a sweet-savory sauce for an easy family-friendly dinner that’s perfect for busy evenings, potlucks, or when you want a tropical twist on a simple chicken and rice meal. The main keyword here is Sweet Hawaiian Crock Pot Chicken — and yes, it really is that effortless.
What makes this recipe special
This dish is a slow-cooker win: hands-off cooking, big flavor, and minimal cleanup. The pineapple juice and brown sugar create a caramelized-sweet base while soy sauce and garlic add savory depth. Bell peppers give color and a light crunch, and shredding the chicken in the sauce soaks every bite with flavor. It’s ideal for weeknight crockpot dinners, easy family meals, or when you want a crowd-pleasing option that’s both budget-friendly and kid-approved.
“So easy — put it in the crock pot in the morning and come home to a delicious, tropical dinner the whole family loves.”
(Also, if you like citrusy slow-cooker chicken recipes, check out this Crockpot Orange Chicken for another fast, flavorful option.)
Preparing Sweet Hawaiian Crock Pot Chicken
In a few simple stages you’ll transform basic ingredients into a sticky-sweet Hawaiian-style sauce and melt-in-your-mouth chicken. First you layer the raw chicken in the crock pot, whisk together the pineapple-soy sauce mixture, and pour it over the meat. Add pineapple chunks and sliced bell peppers, then cook on low until the chicken is tender enough to shred right in the pot. Finally, season and serve over rice. This low-maintenance process makes the recipe perfect for busy days or when you want dinner ready with minimal fuss.
Gather these items
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (20 oz) pineapple chunks, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Substitution tips:
- Use chicken thighs (boneless) for more fat and richer flavor.
- Swap low-sodium soy sauce to control salt, or use tamari for gluten-free.
- If you don’t have fresh ginger, 1/2 teaspoon ground ginger will work in a pinch.
- Canned pineapple is easiest, but fresh pineapple chunks give brighter flavor.
Step-by-step instructions
- Place the chicken breasts in the bottom of your crock pot in a single layer.
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar mostly dissolves. Pour this sauce over the chicken.
- Scatter the drained pineapple chunks and the sliced red and green bell peppers over the top.
- Cover and cook on LOW for 4–6 hours, or until the chicken reaches 165°F and is tender.
- Remove two forks and shred the chicken right in the crock pot, mixing it into the sauce so it soaks up the juices.
- Taste and season with salt and pepper as needed.
- Serve the shredded chicken and sauce over cooked rice and garnish with sliced green onions.
Best ways to enjoy it
Serve this Hawaiian chicken over steamed white rice, brown rice, or coconut rice for extra tropical flavor. Add a side of steamed broccoli or a crisp cabbage slaw for freshness and crunch. For a lighter meal, mound the shredded chicken over mixed greens for a warm salad. Top with sesame seeds, extra green onions, or a squeeze of lime when serving. This recipe is also great for potlucks or batch cooking — set up a rice station and let guests help themselves.
(If you enjoy slow-cooker citrus meals, this is a friendly neighbor to Crockpot Orange Chicken, which pairs well with similar sides.)
Storage and reheating tips
Refrigerate leftovers in an airtight container for up to 3–4 days. To freeze, cool completely and store in freezer-safe containers or heavy-duty freezer bags for up to 3 months — leave a little headspace if using a bag. Reheat gently in a saucepan over low heat with a splash of water or extra pineapple juice to loosen the sauce, or microwave in short intervals until warmed through. Thaw overnight in the fridge before reheating for best texture. Always reheat to at least 165°F for food safety.
Pro chef tips
- Browning the chicken briefly in a hot skillet before adding to the crock pot adds extra depth, but it’s optional.
- If the sauce is too thin at the end, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crock pot; cook on high for 10–15 minutes to thicken.
- Add bell peppers later in cooking (last 60–90 minutes) if you prefer them crisper.
- Taste before adding more salt — soy sauce contributes substantial sodium. Use low-sodium soy sauce to better control seasoning.
Recipe variations
- Spicy Hawaiian: Stir in 1–2 teaspoons sriracha or red pepper flakes with the sauce for heat.
- Pineapple teriyaki: Add 2 tablespoons hoisin sauce or oyster sauce for a deeper umami note.
- Grain-free: Serve over cauliflower rice to keep it low-carb.
- Vegetarian twist: Use extra-firm tofu or jackfruit instead of chicken and increase cooking time accordingly.
- Smoky island: Add 1/2 teaspoon smoked paprika or a splash of liquid smoke for a subtle smoky finish.
Helpful answers
Q: Can I use frozen chicken breasts in the crock pot?
A: It’s safer and better for texture to use thawed chicken. If you must use frozen, cook on low for a longer time and verify the center reaches 165°F, but USDA recommends thawing first to ensure even cooking.
Q: How can I make the sauce less sweet?
A: Reduce the brown sugar to 2 tablespoons and use low-sodium soy sauce. You can also add a tablespoon of rice vinegar for a touch of acidity to balance sweetness.
Q: Can I make this ahead for a party?
A: Yes — prepare and cook the day before, refrigerate, then gently reheat in a slow cooker on low for 1–2 hours before serving. Stir in a little extra pineapple juice if the sauce tightens up.
Conclusion
For another take on classic sweet-and-sour slow-cooker chicken, see Little Bit Recipes’ Sweet Hawaiian Crockpot Chicken or try the similar family-friendly version at Cooking With Janica’s Crock Pot Sweet Hawaiian Chicken for inspiration and serving ideas.
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Crockpot Orange Chicken
Crockpot Orange Chicken
Sweet Hawaiian Crock Pot Chicken
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
This slow-cooker recipe combines tender chicken, tangy pineapple, and a sweet-savory sauce for an easy family-friendly dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 can (20 oz) pineapple chunks, drained
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Instructions
- Place the chicken breasts in the bottom of your crock pot in a single layer.
- In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar mostly dissolves. Pour this sauce over the chicken.
- Scatter the drained pineapple chunks and the sliced red and green bell peppers over the top.
- Cover and cook on LOW for 4–6 hours, or until the chicken reaches 165°F and is tender.
- Remove two forks and shred the chicken right in the crock pot, mixing it into the sauce so it soaks up the juices.
- Taste and season with salt and pepper as needed.
- Serve the shredded chicken and sauce over cooked rice and garnish with sliced green onions.
Notes
Browning the chicken before adding to the crock pot is optional. If the sauce is too thin at the end, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crock pot. Add bell peppers later if you prefer them crisper.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 22g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg