Sweet Hawaiian Crockpot Chicken brings tropical flavors right to your dinner table with minimal effort and maximum taste. This slow cooker dish combines tender chicken with a sweet-tangy pineapple sauce that’ll have everyone asking for seconds.
I still remember the first time I tried pineapple with chicken at a church potluck back in the Midwest. Mrs. Chen brought this incredible sweet and savory dish that had everyone lined up twice, and I knew I had to recreate that magic in my own kitchen. After years of tweaking and testing, this crockpot version became my go-to for busy Wednesdays when the kids had practice and I needed dinner ready when we walked through the door. The aroma of pineapple and soy filling the house was always the best welcome home. Time to get your slow cooker ready.
What Makes This Sweet Hawaiian Crockpot Chicken So Special
There’s something wonderful about a recipe that practically cooks itself while you go about your day. This Sweet Hawaiian Crockpot Chicken has earned its permanent spot in my recipe box, and I’ve shared it with more neighbors than I can count.
- Uses simple pantry staples you likely already have – pineapple juice, soy sauce, and brown sugar create restaurant-quality flavor
- Comes together in under 10 minutes of actual prep time, then the slow cooker does all the work
- Delivers consistently crowd-pleasing results with that perfect balance of sweet pineapple and savory soy
- Adapts easily to your schedule with flexible cooking times – low and slow or faster on high heat
- Creates tender, juicy chicken that practically falls apart, perfect over rice or noodles
- Makes enough for leftovers that actually taste better the next day
I’ve made this for everything from regular Tuesday dinners to baby showers, and it never disappoints. The sauce thickens up beautifully, and that glossy coating on the chicken always looks impressive, even though we both know how easy it was to make.
Ingredient Spotlight
Boneless, skinless chicken breasts form the protein base of this dish, and I always choose similar-sized pieces so they cook evenly – about 6-8 ounces each works perfectly.
Pineapple juice provides the sweet, tropical foundation that makes this Sweet Hawaiian Crockpot Chicken so distinctive, creating moisture and natural sweetness throughout the cooking process.
Brown sugar adds rich, molasses-tinged sweetness that balances the saltiness of the soy sauce – I’ve found that light brown sugar works just as well as dark.
Soy sauce brings that essential savory, umami depth that keeps this dish from being too sweet, and low-sodium works great if you’re watching salt intake.
Crushed pineapple delivers both texture and concentrated pineapple flavor, and using the kind packed in juice (not syrup) keeps the sweetness balanced.
Minced garlic adds aromatic warmth that rounds out the sauce – fresh is wonderful, but jarred works beautifully in the slow cooker.
Ground ginger contributes that subtle spicy-sweet note that’s essential to Hawaiian-style dishes, complementing both the pineapple and soy.
Cornstarch thickens the sauce at the end into that glossy, restaurant-style coating – this step is what transforms the liquid into proper sauce.
How to Make Sweet Hawaiian Crockpot Chicken
Step 1. I always start by placing the chicken breasts in a single layer at the bottom of my slow cooker, which helps them cook evenly and soak up all that delicious sauce.
Step 2. In a small bowl, whisk together the pineapple juice, brown sugar, soy sauce, crushed pineapple with its juice, minced garlic, ground ginger, and a pinch of salt and pepper until the sugar dissolves – this creates your flavor base.
Step 3. Pour the pineapple mixture over the chicken breasts, making sure each piece is well coated, and I like to spoon some of the crushed pineapple bits directly onto the chicken.
Step 4. Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours – I’ve learned that low and slow makes the chicken incredibly tender, but high heat works when you’re short on time. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
Step 5. Betty’s tip: Once the chicken is cooked through and tender, carefully remove it to a plate and set aside while you thicken the sauce.
Step 6. In a small bowl, whisk the cornstarch with cold water until completely smooth with no lumps – this slurry is the secret to perfect sauce consistency.
Step 7. If your slow cooker is on low, switch it to high. Pour the cornstarch mixture into the slow cooker with the cooking liquid and stir well, then let it cook uncovered for about 10-15 minutes until the sauce thickens noticeably and coats the back of a spoon.
Step 8. At this point, I often shred the chicken with two forks, then return it to the thickened sauce and let it warm through for a few minutes so it soaks up even more flavor.
Step 9. Serve your Sweet Hawaiian Crockpot Chicken over fluffy white rice or noodles, spooning extra sauce over everything, and garnish with sliced green onions and sesame seeds for that finishing touch.
Keeping This Sweet Hawaiian Crockpot Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The sauce actually thickens a bit more as it sits, which I love because the chicken really absorbs those flavors. Just make sure to let everything cool to room temperature before sealing the container.
Betty’s freezing method works beautifully for this recipe – portion the chicken and sauce into freezer-safe containers or bags, removing as much air as possible, and it’ll keep well for up to 2 months. I like to freeze it in family-sized portions so I can pull out just what we need for dinner. The pineapple and sauce freeze remarkably well without losing texture.
For the best texture, I reheat this on the stovetop over medium-low heat, adding a splash of water or pineapple juice if the sauce has gotten too thick. Microwave reheating works in a pinch – just use 50% power and stir every minute to heat evenly. After years of making this, I’ve found that gentle reheating keeps the chicken tender rather than tough.
Perfect Partners for Sweet Hawaiian Crockpot Chicken
- Steamed jasmine rice or brown rice – The fluffy texture and mild flavor let the sweet-tangy sauce really shine, soaking up every drop of that pineapple goodness.
- Stir-fried snap peas and bell peppers – The crisp, fresh vegetables provide a lovely crunch that contrasts beautifully with the tender chicken, and the colors make your plate look vibrant.
- Simple cucumber salad with rice vinegar – This cool, refreshing side cuts through the richness of the sauce and adds a palate-cleansing element to the meal.
- Garlic green beans or broccoli – A quick sauté with garlic gives you a savory vegetable side that complements the sweet main dish without competing with it.
- Coconut rice – Cooking your rice in coconut milk takes this meal to the next level, adding tropical creaminess that pairs naturally with the Hawaiian flavors.
- Sweet potato wedges – Roasted until caramelized, these add another layer of sweetness and a different texture that my family always requests.
- Street corn – The charred, creamy Mexican street corn makes an unexpected but delicious pairing with the tropical chicken.
My grandkids especially love when I serve this with fried rice and egg rolls for a full takeout-style dinner at home – it feels special but couldn’t be easier. If you’re looking for more slow cooker inspiration, try my Crockpot Sweet and Sour Chicken for another easy Asian-inspired dinner.
FAQs
I recommend boneless, skinless chicken thighs as an excellent alternative – they stay even more moist during slow cooking and many people prefer their richer flavor. Just keep the cooking time the same.
Betty’s solution is to start with less brown sugar (maybe 1/3 cup instead of 1/2 cup) and taste the sauce before thickening – you can always add more sweetness, but you can’t take it away. Adding an extra tablespoon of soy sauce also helps balance things.
Many home cooks find success with assembling everything in the slow cooker insert the night before, refrigerating it, then placing the insert in the base and turning it on in the morning. The chicken marinates overnight, which adds even more flavor.
Sweet Hawaiian Crockpot Chicken
Ingredients
Equipment
Method
- Place the chicken breasts in a single layer at the bottom of your slow cooker.
- Pour the pineapple mixture over the chicken breasts, ensuring they are well coated.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and cooked through to 165°F internal temperature.
- Once cooked, carefully remove the chicken breasts from the slow cooker and set aside on a plate.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps to create a slurry.
- If on low heat, switch slow cooker to high. Pour the slurry into the slow cooker with the cooking liquid and stir well. Cook uncovered for 10-15 minutes until the sauce thickens noticeably.
- Shred the chicken with two forks if desired, then return it to the thickened sauce and warm through for a few minutes for better sauce absorption.
- Serve the Sweet Hawaiian Crockpot Chicken over cooked rice or noodles, spooning extra sauce over top. Garnish with sliced green onions and sesame seeds if desired.
