A tropical twist on classic comfort food, this Sweet Hawaiian Crockpot Chicken delivers juicy, tender chicken bathed in a sweet and tangy pineapple sauce. I love how the flavors blend so perfectly, making this dish both simple and satisfying. Whether I’m serving it over rice for a weeknight dinner or prepping it ahead for an easy meal, it never disappoints.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup pineapple juice
1 cup crushed pineapple (drained)
¼ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
Cooked rice (optional, for serving)
Directions
I place the chicken breasts in the bottom of my crockpot.
In a bowl, I whisk together the pineapple juice, crushed pineapple, soy sauce, brown sugar, garlic powder, ground ginger, salt, and pepper.
I pour the mixture over the chicken, making sure it’s evenly coated.
Then I cover the crockpot and cook everything on low for 4 to 6 hours until the chicken is tender and cooked through.
When it’s ready, I remove the chicken and set it aside.
I mix the cornstarch with a tablespoon of water to make a slurry and stir it into the crockpot sauce.
I let it cook on high for another 15 minutes until it thickens.
Finally, I shred the chicken, return it to the sauce, and stir to coat it fully.
I like to serve this over rice with some of that flavorful sauce spooned on top.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 4 to 6 hours
Total Time: 4 to 6 hours 10 minutes
Calories: 295 kcal per serving
Variations
Sometimes I swap out the chicken breasts for boneless thighs when I want a richer flavor. For some heat, I add a dash of sriracha or red pepper flakes to the sauce. I’ve also tried tossing in some chopped bell peppers or onions during the last hour of cooking for a little added texture and color.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I usually use the microwave or a pan on the stove over medium heat until warmed through. If the sauce thickens too much, I just add a splash of pineapple juice or water to loosen it up.
FAQs
How can I make this dish gluten-free?
I use a gluten-free soy sauce or tamari to keep the recipe gluten-free. Everything else is naturally gluten-free.
Can I use canned pineapple chunks instead of crushed?
Yes, I’ve used chunks before and just chopped them up a bit smaller so they mix better into the sauce.
What’s the best way to shred the chicken?
I use two forks to pull the chicken apart, but sometimes I toss it into a stand mixer with the paddle attachment for super quick shredding.
Can I prep this the night before?
Absolutely. I mix the sauce and add the chicken to the crockpot insert, then cover and refrigerate it overnight. In the morning, I just pop it into the slow cooker.
Can I freeze this dish?
Yes, I freeze portions in airtight containers for up to 3 months. I thaw it overnight in the fridge before reheating.
Conclusion
This Sweet Hawaiian Crockpot Chicken is one of those meals I keep coming back to. It’s easy, flavorful, and always a hit in my house. Whether I’m feeding a family or meal-prepping for the week, it’s a dependable and delicious go-to.
Recipe:
Sweet Hawaiian Crockpot Chicken
- Total Time: 4–6 hours 10 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Sweet Hawaiian Crockpot Chicken is a tropical comfort food favorite made with tender chicken, sweet pineapple, and savory soy sauce. A slow cooker classic that’s easy to prep and bursting with island-inspired flavor, perfect for busy weeknights or meal prep.
Ingredients
4 boneless, skinless chicken breasts
1 cup pineapple juice
1 cup crushed pineapple (drained)
¼ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
Cooked rice (optional, for serving)
Instructions
-
Place chicken breasts in the bottom of the crockpot.
-
In a bowl, whisk together pineapple juice, crushed pineapple, soy sauce, brown sugar, garlic powder, ground ginger, salt, and pepper.
-
Pour the mixture over the chicken and coat evenly.
-
Cover and cook on low for 4–6 hours until the chicken is fully cooked and tender.
-
Remove chicken and set aside.
-
Mix cornstarch with 1 tablespoon water to make a slurry and stir into the crockpot sauce.
-
Cook on high for 15 minutes until sauce thickens.
-
Shred chicken and return to crockpot, stirring to coat with sauce.
-
Serve over rice, spooning extra sauce on top.
Notes
Use boneless thighs for richer flavor.
Add sriracha or red pepper flakes for heat.
Toss in bell peppers or onions in the last hour for extra texture.
For gluten-free, use tamari or gluten-free soy sauce.
Store leftovers in fridge up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Hawaiian-inspired / American
Nutrition
- Serving Size: 4 servings
- Calories: 295 kcal per serving
