This Sweet Hawaiian Crockpot Chicken is a deliciously sweet and tangy dish, packed with vibrant tropical flavors. It’s an easy, hands-off recipe that fills the kitchen with an irresistible aroma and makes for a comforting weeknight dinner. The tender chicken combined with pineapple and a luscious sauce over rice is simply irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (or thighs)
1 cup pineapple chunks (fresh or canned, drained)
½ cup barbecue sauce (preferably a sweet variety)
1 tbsp rice vinegar
1 tsp garlic powder
¼ cup honey
1 tsp grated ginger (optional for extra flavor)
¼ cup soy sauce (or tamari for gluten-free)
1 tbsp cornstarch (optional, for thickening the sauce)
1 tbsp water (for slurry)
Cooked rice (for serving)
Green onions (for garnish, optional)
Directions
Place the chicken breasts or thighs in the Crockpot.
In a bowl, combine pineapple chunks, barbecue sauce, honey, soy sauce, rice vinegar, garlic powder, and grated ginger if using. Stir well to mix.
Pour the sauce mixture over the chicken, making sure the chicken is fully coated.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
If a thicker sauce is preferred, mix cornstarch with water to create a slurry. Stir this into the Crockpot and cook for an additional 10-15 minutes.
Shred the chicken with two forks or serve whole. Serve over cooked rice and garnish with green onions if desired.
Servings and timing
This recipe serves 4 people. Cooking times vary depending on the Crockpot setting:
Low setting: 4-6 hours
High setting: 2-3 hours
Preparation takes about 10 minutes before cooking begins.
Variations
I sometimes swap chicken thighs for breasts because they stay juicier. For a gluten-free version, I use tamari instead of soy sauce. Adding a bit of crushed red pepper flakes gives the dish a nice spicy kick. If fresh pineapple isn’t available, canned pineapple works perfectly, just be sure to drain it well. You can also toss in some bell peppers or sliced onions before cooking for extra veggies and flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the chicken in the microwave or on the stovetop with a splash of water to keep it moist. This dish also freezes well — I portion it out before freezing and thaw overnight in the fridge before reheating.
FAQs
Can I use frozen chicken for this recipe?
Yes, but I recommend cooking on high for 3-4 hours to ensure the chicken cooks through safely.
Can I make this recipe without a Crockpot?
Absolutely! You can simmer the sauce and chicken in a covered pan on low heat for about 30-40 minutes until the chicken is tender.
Is this recipe gluten-free?
It can be if you use tamari instead of regular soy sauce, which contains gluten.
Can I use other types of fruit besides pineapple?
Pineapple gives the best tropical flavor, but mango or peach chunks could work for a different twist.
How do I thicken the sauce without cornstarch?
You can simmer the sauce uncovered on the stovetop after cooking to reduce and thicken it, or use arrowroot powder as a substitute.
Conclusion
This Sweet Hawaiian Crockpot Chicken has quickly become one of my favorite easy dinners. It’s packed with bright, sweet, and savory flavors that come together effortlessly with the slow cooker’s magic. Whether I’m feeding family or prepping meals for the week, this dish never disappoints. I’m sure it’ll become a staple in my kitchen — and yours too!
Recipe:
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Sweet Hawaiian Crockpot Chicken
- Total Time: 4 hours 10 minutes to 6 hours 10 minutes (low) or 2 hours 10 minutes to 3 hours 10 minutes (high)
- Yield: 4 servings
- Diet: Gluten Free
Description
Sweet Hawaiian Crockpot Chicken is a tender, flavorful slow-cooked dish combining juicy chicken with sweet pineapple and a tangy, savory sauce. Perfect for an easy weeknight dinner served over rice.
Ingredients
4 boneless, skinless chicken breasts or thighs
1 cup pineapple chunks (fresh or canned, drained)
½ cup barbecue sauce (sweet variety preferred)
¼ cup honey
¼ cup soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp grated ginger (optional)
1 tbsp cornstarch (optional, for thickening)
1 tbsp water (for slurry)
Cooked rice (for serving)
Green onions (for garnish, optional)
Instructions
- Place the chicken breasts or thighs in the Crockpot.
- In a bowl, combine pineapple chunks, barbecue sauce, honey, soy sauce, rice vinegar, garlic powder, and grated ginger if using. Stir well.
- Pour the sauce mixture over the chicken, ensuring it is fully coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender and cooked through.
- If thicker sauce is desired, mix cornstarch with water to make a slurry, stir into Crockpot, and cook for an additional 10-15 minutes.
- Shred the chicken with forks or serve whole. Serve over cooked rice and garnish with green onions if desired.
Notes
Chicken thighs stay juicier than breasts.
Use tamari for gluten-free version.
Add crushed red pepper flakes for a spicy kick.
Canned pineapple works if fresh is unavailable; drain well.
Optional vegetables like bell peppers or onions can be added before cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently with a splash of water to keep moist.
Freezes well; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Dinner, Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg
