If you’re the kind of cook who craves big flavor, minimal fuss, and a true taste of paradise, you’ll fall head over heels for Sweet Hawaiian Crockpot Chicken. This sun-kissed dish bursts with the tang of pineapple, kisses of brown sugar and ginger, and tempting savory notes from tender chicken simmered all day long. It’s a go-to in my kitchen whenever I want to bring the tropics right to my dinner table—no plane ticket needed!
Ingredients You’ll Need
When it comes to Sweet Hawaiian Crockpot Chicken, simplicity is everything. Each ingredient plays a cozy, crucial role—bringing sweetness, savoriness, or that glorious golden color you can’t resist. Feel free to use what you have; every element is there to make this dish sing!
- Boneless, skinless chicken thighs: Super juicy and tender, they soak up all the rich tropical flavors during the long, slow cook.
- Pineapple juice: This adds a zesty, fruity sweetness that’s genuinely signature to Hawaiian-style cooking.
- Packed brown sugar: For caramel notes and a deep, mellow sweetness that pairs perfectly with pineapple.
- Soy sauce: Brings salty, umami goodness and a beautiful mahogany color to the finished dish.
- Ketchup: Adds tanginess, tomato richness, and blends seamlessly with the tropical notes.
- Cornstarch: Helps create that irresistibly silky sauce at the end so everything clings to each bite.
- Cold water: Essential for dissolving the cornstarch so your sauce thickens perfectly without lumps.
- Garlic powder: Lends warm, savory depth without overpowering the sweet pineapple flavor.
- Ground ginger: Slightly spicy and aromatic, ginger brings classic island flavor and brightness.
- Black pepper: A little touch of heat to round out all the sweet and savory elements.
- Diced pineapple (fresh or canned): You get juicy, tangy pops of flavor in every single bite—don’t skip this!
- Red bell pepper, chopped: Brings vibrant color and a gentle sweetness that matches the pineapple beautifully.
- Green bell pepper, chopped: For crunch and a subtle bitterness that keeps the dish balanced and exciting.
- Small onion, chopped: The caramelized sweetness of onion helps create a base note in every spoonful.
How to Make Sweet Hawaiian Crockpot Chicken
Step 1: Build the Flavor Base
Start by laying your chopped chicken thighs in the base of your slow cooker. This step is simple but so important—the chicken will slowly become meltingly tender and soak up every tropical note.
Step 2: Mix the Sweet and Savory Sauce
In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, ground ginger, and black pepper. As you stir, you’ll see (and smell!) those island flavors coming together. Pour this luscious mixture evenly over your chicken.
Step 3: Add Color and Crunch
Now it’s time to scatter your diced pineapple, red and green bell peppers, and chopped onion over the chicken. These veggies and fruit not only add bold hues but also a pop of texture and layers of flavor that make Sweet Hawaiian Crockpot Chicken so much fun to eat.
Step 4: Let the Crockpot Work Its Magic
Cover your slow cooker and let everything cook on low for 6 to 7 hours, or crank it to high for 3 to 4 hours if you’re pressed for time. You’ll know it’s ready when the chicken is fall-apart tender and the aroma fills your kitchen with vacation vibes.
Step 5: Thicken the Sauce
About 30 minutes before serving, whisk together the cornstarch and cold water, then stir this slurry into your crockpot mixture. Turn the heat to high if it isn’t already, and leave the lid off—this will help your sauce thicken to a glossy, clingy perfection while infusing all the ingredients with even more flavor.
Step 6: Serve and Enjoy
Spoon your Sweet Hawaiian Crockpot Chicken over a bed of fluffy white rice or noodles, making sure you don’t miss a drop of that gorgeous sauce. Every forkful tastes like sunshine!
How to Serve Sweet Hawaiian Crockpot Chicken
Garnishes
For a show-stopping finish, sprinkle your Sweet Hawaiian Crockpot Chicken with sliced green onions, toasted sesame seeds, or a scattering of fresh cilantro. A wedge of lime on the side adds a zippy freshness, and for those who like a little heat, a dash of crushed red pepper is always welcome.
Side Dishes
This dish is a natural over steamed jasmine rice, coconut rice, or even buttery egg noodles. On the side, think simply steamed broccoli, a crisp green salad, or a cool cucumber slaw—these lighter flavors complement the sweet-savory chicken beautifully and make for a balanced meal.
Creative Ways to Present
Go festive by serving Sweet Hawaiian Crockpot Chicken in hollowed-out pineapple halves, or pile it high in lettuce cups for a fun, hands-on appetizer. For a family-style buffet, offer toppings like diced avocado, roasted cashews, or extra grilled pineapple so everyone can customize their meal.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Hawaiian Crockpot Chicken is a dream for meal prep. Once cooled, spoon everything (including the flavorful sauce) into airtight containers and refrigerate for up to 4 days. The flavors only deepen as they sit together, making each reheat extra tasty.
Freezing
You can freeze this dish, too! Allow the chicken to cool completely, then portion into freezer-safe containers or zip-top bags. Lay them flat to freeze, and you’ll have a tropical dinner ready to go for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers gently in a saucepan over low to medium heat, stirring occasionally until warmed through. You can also pop it in the microwave in 1-minute intervals if you’re short on time—just be sure to stir so the sauce heats evenly.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work nicely if that’s what you have on hand. Just keep in mind that chicken thighs are a bit more forgiving and remain juicier in the slow cooker, while breasts may be a little drier if overcooked.
Is Sweet Hawaiian Crockpot Chicken gluten-free?
Yes, it’s easy to make this dish gluten-free by using a gluten-free soy sauce or tamari. Always double-check your labels, especially if you’re serving someone with allergies or sensitivities.
Can I prep everything the night before?
Definitely! You can combine the sauce ingredients and store them in a jar, then chop all your chicken and veggies, keeping everything in separate containers in the fridge. In the morning, just dump everything in the crockpot and go.
How do I make it spicier?
For a little kick, add 1/2 teaspoon of red pepper flakes to the sauce, or even a dash of hot sauce. You can sprinkle more on top when serving for those who like added heat.
What’s the best way to serve leftovers?
If you’re lucky enough to have Sweet Hawaiian Crockpot Chicken leftover, try piling it onto toasted rolls for incredible sandwiches, tuck it into lettuce wraps, or spoon it over a crisp Asian-style salad for a lively lunch.
Final Thoughts
Bringing this bright and beautiful Sweet Hawaiian Crockpot Chicken into your kitchen isn’t just about dinner—it’s about creating a mini escape filled with tropical flavor, vibrant color, and home-cooked joy. Gather your ingredients, set that slow cooker, and treat yourself to a taste of aloha this week!
Print
Sweet Hawaiian Crockpot Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
This Sweet Hawaiian Crockpot Chicken recipe is a delightful blend of tender chicken, sweet pineapple, and savory flavors cooked to perfection in a slow cooker. It’s a simple and delicious dish that brings a taste of the islands to your dinner table.
Ingredients
Chicken:
- 2 pounds boneless, skinless chicken thighs, cut into chunks
Sauce:
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/3 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 cup diced pineapple (fresh or canned)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
Instructions
- Prepare Chicken: Place the chicken thighs in the bottom of the crockpot.
- Create Sauce: In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, ketchup, garlic powder, ground ginger, and black pepper. Pour the mixture over the chicken.
- Add Vegetables: Add the chopped onion, red bell pepper, green bell pepper, and diced pineapple.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
- Thicken Sauce: In the last 30 minutes of cooking, mix the cornstarch with cold water and stir into the sauce to thicken. Let cook uncovered for the remaining time.
- Serve: Serve hot over rice or noodles if desired.
Notes
- For a spicier version, add 1/2 teaspoon red pepper flakes.
- You can substitute chicken breasts for thighs if preferred, though thighs stay more tender in the slow cooker.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 18g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
