This Sweet Crockpot Hawaiian Chicken is one of those easy, throw-it-all-in dishes that’s packed with flavor and takes hardly any work.
It’s sweet, tangy, and saucy—with just the right kick of tropical vibes. Perfect for busy days when you want something hearty but don’t want to turn on the stove for hours.
You’ll love how it all comes together in the crockpot—super juicy chicken, a sticky-sweet sauce, and those tender pineapples that melt in your mouth.
Why I Love This Recipe
This recipe came from a friend’s mom years ago at a potluck. I took one bite and immediately had to know how to make it. Since then, I’ve made it more times than I can count. It’s sweet, savory, and unbelievably easy.
- Just dump and go
- Uses pantry staples
- Smells amazing while it cooks
- Great for leftovers (hello, sliders or tacos!)
- Crowd-pleasing flavor—tangy, sweet, and satisfying
What You’ll Need
- 2 lbs boneless skinless chicken breasts
- 1 can (20 oz) pineapple chunks in juice, do not drain
- 1 red bell pepper, chopped
- ½ cup low sodium soy sauce
- ½ cup brown sugar, packed
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
Pro Tips
- Cut the bell pepper into even chunks so they cook evenly and don’t turn to mush.
- Use the juice from the pineapple can—don’t drain it! It helps make the sauce extra flavorful.
- Want a thicker sauce? Stir in the cornstarch slurry at the end and cook for 15 minutes more.
- Shred the chicken in the crockpot with two forks—no need to take it out.
- Don’t overcook—chicken should shred easily but not be dry.
Tools Required
- 6-quart oval crockpot (black, standard size)
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Mixing bowl
- Forks for shredding
- Small bowl for slurry
Substitutions and Variations
- Swap chicken breasts with boneless thighs for extra juicy texture
- Use crushed pineapple instead of chunks for a smoother sauce
- Add a bit of sriracha or chili flakes if you like a spicy kick
- Stir in cooked rice or serve over rice noodles for a full meal
- Add fresh ginger for extra flavor
Make Ahead Tips
- You can prep everything the night before—just add to the crockpot insert and refrigerate
- Mix sauce ingredients ahead and store in a sealed jar up to 3 days
- Shred the cooked chicken and store it in sauce in the fridge for meal prep lunches
Recipe
Servings: 6
Cook Time: 4 hours on high or 6-7 hours on low
Step-by-step Instruction
Step 1: Add Chicken to Crockpot
Place 2 lbs boneless, skinless chicken breasts in the crockpot.
Step 2: Add Pineapple, Red Bell Pepper, Garlic
Pour the entire 20 oz can of pineapple chunks with juice, 1 chopped red bell pepper, and 2 cloves of minced garlic over the chicken.
Step 3: Add Soy Sauce and Brown Sugar
Pour in ½ cup low sodium soy sauce and sprinkle ½ cup packed brown sugar over everything.
Step 4: Slow Cook
Cover and cook on low for 6-7 hours or high for 4 hours, until chicken is cooked through and shreds easily.
Step 5: Shred the Chicken
Use two forks to shred the chicken right in the crockpot. Stir everything together.
Step 6: Thicken the Sauce
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the crockpot. Cover and cook 15 more minutes on high to thicken.
Step 7: Garnish and Serve
Serve warm, topped with sliced green onions and sesame seeds.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge up to 4 days
- Freeze in a sealed freezer-safe bag for up to 2 months
- Reheat in the microwave or stovetop until warmed through
- Great repurposed for tacos, sliders, or rice bowls
Macros Information (Per Serving)
Approximate values (based on 6 servings):
- Calories: 320
- Protein: 28g
- Fat: 4g
- Carbs: 40g
- Fiber: 2g
- Sugar: 26g
Why This Recipe Works (Quick Science)
The acid from pineapple juice helps tenderize the chicken slowly while it cooks, and the sugar caramelizes into the soy sauce to create a sticky glaze. Slow cooking breaks down the protein structure in the chicken, making it fork-tender and juicy.
Common Mistakes
- Draining the pineapple: Don’t—use all the juice!
- Adding cornstarch too early: Wait until the end to thicken, or the sauce can get gummy.
- Over-shredding the chicken: You want nice bite-sized pieces, not mush.
- Using too much soy sauce: Stick to low sodium to avoid overpowering saltiness.
What to Serve With
- Steamed white or jasmine rice
- Coconut rice
- Roasted broccoli or snap peas
- Hawaiian rolls (great for sliders!)
- Fried rice or noodles
FAQ
Can I use fresh pineapple?
Yes! Just be sure to include some juice—add ½ cup pineapple juice if using fresh.
Can I use frozen chicken?
For food safety, always thaw chicken before slow cooking.
Is it too sweet?
The sweetness is balanced by the soy sauce and garlic. You can reduce sugar slightly if preferred.
Can I double the recipe?
Yes, just make sure your crockpot can hold it all. Add 30–60 mins extra cook time.
Final Thoughts
This Sweet Crockpot Hawaiian Chicken is one of those easy wins. It smells amazing, tastes even better, and is perfect for meal prep or lazy weeknights. If you give it a try, I’d love to hear how it turned out—drop a comment and let me know!