Sweet Hawaiian Crockpot Chicken is a cozy, flavor-packed recipe that feels like a tropical hug on a chilly evening. This slow-cooked dish brings together boneless chicken breasts, bright pineapple, brown sugar, and soy sauce to create a sweet-savory glaze that falls apart tender and tastes like comforting summer memories. If you love easy weeknight dinners that double as crowd-pleasers, this recipe is worth trying for its hands-off convenience and lush, sticky sauce. For more slow-cooker inspiration and comforting poultry ideas, try a variation like this cozy crockpot chicken and gravy to keep your dinner rotation fresh.
Ingredients & Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 can (8 oz) crushed pineapple in juice, undrained
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- Optional: sliced green onions and sesame seeds for garnish
Notes on ingredients
- Use low-sodium soy sauce if you want to rein in the saltiness; taste before adding extra salt.
- Canned crushed pineapple in juice helps build body in the sauce—do not drain it.
- If you prefer a less sweet finish, reduce the brown sugar to 1/3 cup or swap with honey (see substitutions in the FAQ).
Equipment
- Slow cooker (4-6 quart is ideal)
- Small mixing bowl for sauce
- Small bowl and whisk or fork for the cornstarch slurry
- Two forks for shredding, or tongs if serving whole
- Optional: blender if you prefer a smooth sauce, baking tray for finishing under the broiler, instant-read thermometer
Helpful tools
- Instant-read thermometer ensures chicken reaches a safe internal temperature of 165°F (74°C).
- A blender or immersion blender can turn the chunky pineapple sauce into a smooth glaze if you prefer a uniform texture.
- A baking tray and broiler are great for quickly caramelizing the top of the chicken after slow cooking for added color and texture.
For another cozy crockpot meal with hearty broth and flavor, you might like this hearty crockpot chicken and wild rice soup as a seasonal companion recipe.
Step-by-Step Instructions (with tips)
H3: Prep and assemble
Place the chicken breasts in the bottom of a slow cooker. Try to arrange them in a single layer so they cook evenly.
- Tip: If your breasts are very thick, consider slicing them horizontally into cutlets or gently pounding to an even thickness for uniform cooking.
In a small bowl, mix together the pineapple juice, brown sugar, soy sauce, crushed pineapple (undrained), minced garlic, ground ginger, salt, and pepper. Stir until the brown sugar dissolves as much as possible.
- Tip: Warm the pineapple juice slightly before mixing if your brown sugar is very clumpy; it helps everything combine smoothly.
Pour the pineapple mixture over the chicken breasts, ensuring they are well coated. Use a spoon to spoon some sauce over the top so each breast gets covered.
- Tip: Turn the chicken once halfway through cooking if your slow cooker has hot spots and you want very even glazing.
H3: Slow-cooking times
4. Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and cooked through.
- Tip: Check internal temperature toward the end with an instant-read thermometer — 165°F (74°C) is the safe target.
- Variation: For richer flavor, cook on low and then set the slow cooker to warm for up to 2 hours; the sauce continues to meld without overcooking the chicken.
- Once cooked, remove the chicken breasts from the slow cooker and set aside on a plate or cutting board. Keep the cooker on its warm or low setting.
- Tip: Reserve any juices in the cooker — those are your sauce base.
H3: Thickening the sauce
6. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
- Tip: Make sure the cornstarch is fully dissolved to avoid lumps in the sauce.
Pour the slurry into the slow cooker and stir well to thicken the sauce. Use a wooden spoon or heat-safe spatula to scrape up any browned bits from the bottom; this adds flavor.
- Tip: If the sauce isn’t thickening, you can remove 1/2 cup of liquid into a microwave-safe bowl, whisk in a little more cornstarch, microwave 20–30 seconds, then stir it back in.
Return the chicken to the slow cooker and let it cook for an additional 10–15 minutes to allow the sauce to thicken and coat the chicken thoroughly.
- Tip: For a glossy, slightly caramelized finish, transfer the chicken and sauce to a lightly oiled baking tray and broil for 2–3 minutes, watching closely so it doesn’t burn.
H3: Shred or serve whole
9. Once done, shred the chicken with two forks or leave it in whole pieces as desired. Shredded chicken soaks up the sauce beautifully and makes great sandwiches or tacos.
- Tip: If shredding, return the shredded chicken to the sauce in the slow cooker and stir to coat so it remains moist.
- Serve the Sweet Hawaiian Crockpot Chicken over cooked rice or noodles and garnish with sliced green onions and sesame seeds if desired.
- Serving idea: Serve over jasmine or sticky rice, with a side of steamed broccoli or snap peas to keep the meal balanced and colorful.
H3: Variation & alternative cooking methods
- Oven finish: After slow cooking, you can transfer the chicken to a baking dish, spoon sauce over it, and bake at 400°F for 10 minutes to develop more caramelization.
- Stovetop reduction: If you’re short on time and want to skip the slow cooker, sear chicken breasts in a skillet until browned, add the pineapple sauce, simmer on low covered for 20–25 minutes until cooked through, then thicken as directed.
- Dark meat swap: Use boneless, skinless thighs for richer flavor and even juicier results—reduce high-time slightly as thighs can cook faster in some slow cookers.
For another flexible slow-cooker chicken idea that’s great for tossing with pasta, see a tasty option like this crockpot chicken tortellini.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerate: Cool the chicken to room temperature, then store in an airtight container for 3 to 4 days. Store sauce and chicken together to keep it moist.
- Portioning: Divide into meal-sized portions before refrigerating to make reheating fast and easy.
Freezing
- To freeze, cool completely and place in freezer-safe containers or resealable bags. Remove as much air as possible to reduce freezer burn. Freeze up to 3 months for best quality.
- Thawing: Thaw overnight in the refrigerator before reheating. Reheat gently in a saucepan over low heat, or microwave in 30-second bursts stirring between intervals. Add a splash of water or chicken broth if the sauce has thickened too much.
Make-ahead
- You can mix the sauce ingredients ahead and store in the refrigerator for up to 24 hours; pour over the chicken and cook when ready.
- Cooked and shredded chicken freezes beautifully for casseroles, sliders, or quick weeknight bowls—freeze in flat zip-top bags for easy stacking.
Reheating tips
- Stovetop: Reheat in a saucepan over medium-low heat, stirring frequently. Add a little water or pineapple juice if the sauce is too thick.
- Oven: Place in a covered dish at 325°F until warmed through, about 15–20 minutes depending on portion size.
- Microwave: Use a microwave-safe container, cover loosely, and reheat on medium power in 1-minute intervals, stirring between them.
How to Use / Serve This Dish
Classic servings
- Over steamed white or brown rice, spooning extra sauce over the top.
- Tossed with cooked noodles (lo mein or spaghetti) and a handful of shredded cabbage or carrots.
Creative uses
- Hawaiian chicken tacos: Shred and serve in warm tortillas with slaw and a squeeze of lime.
- Sandwiches and sliders: Pile shredded chicken on soft rolls with pickled onions and a little mayo or Sriracha for heat.
- Pizza topping: Use as a sweet-savory pizza topping with mozzarella, sliced red onions, and cilantro after baking.
- Grain bowls: Serve over quinoa or farro with roasted sweet potatoes, avocado slices, and a sprinkle of toasted sesame.
Side pairings
- Crisp steamed or roasted vegetables: broccoli, green beans, or sugar snap peas.
- Light green salad with a tangy vinaigrette to balance sweetness.
- Coconut rice or lime-cilantro rice for a more tropical profile.
Flavor boosters
- Add a splash of rice vinegar or a squeeze of fresh lime to cut through sweetness.
- Stir in crushed red pepper or a dash of Sriracha for heat.
- Top with macadamia nuts or chopped roasted peanuts for crunch.
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes. Boneless, skinless chicken thighs work beautifully and stay extra juicy. Because thighs tend to be fattier and more forgiving, you can keep the same cooking times but start checking doneness at the lower end of the range.
Q: How can I make the sauce less sweet or more savory?
A: Reduce brown sugar to 1/3 cup, or swap to honey and then reduce the amount slightly (about 1/4 to 1/3 cup). Add a tablespoon of rice vinegar or lime juice to add acidity and balance sweetness, and consider a splash more soy sauce for umami.
Q: My sauce didn’t thicken—what did I do wrong?
A: Make sure your cornstarch is fully dissolved in cold water before adding it to the hot sauce; otherwise, lumps form. Bring the sauce to a gentle simmer after adding the slurry—cornstarch thickens at simmering temperatures. If it’s still thin, make a little more slurry and repeat, stirring constantly.
Q: How long will leftovers keep, and can I freeze this dish?
A: Refrigerated leftovers last 3–4 days. Freeze cooled portions for up to 3 months in airtight freezer-safe containers. Thaw overnight in the fridge before reheating.
Conclusion
Sweet Hawaiian Crockpot Chicken brings bright pineapple, warming brown sugar, and savory soy together for a comforting, seasonal main that’s as easy as it is delicious. Whether you’re feeding a family, meal-prepping for the week, or hosting a casual dinner, this dish offers hands-off cooking with unforgettable flavor. For more inspiration and similar recipes to compare techniques or flavor profiles, check out this version from Little Bit Recipes’ Sweet Hawaiian Crockpot Chicken, another popular take at Crock Pot Sweet Hawaiian Chicken on Cooking With Janica, and a pineapple-forward spin at Show Me The Yummy’s Sweet Hawaiian Crockpot Chicken. Give it a try this week, share how you customize it, and enjoy a little taste of island comfort from your own kitchen.
Sweet Hawaiian Crockpot Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup pineapple juice Warm slightly before mixing if brown sugar is clumpy.
- ½ cup brown sugar Reduce to 1/3 cup for a less sweet finish.
- ⅓ cup soy sauce Use low-sodium if desired.
- 1 can (8 oz) crushed pineapple in juice, undrained Helps build body in the sauce.
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- to taste salt and pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- optional sliced green onions and sesame seeds for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of a slow cooker in a single layer for even cooking.
- In a small bowl, mix together the pineapple juice, brown sugar, soy sauce, crushed pineapple, minced garlic, ground ginger, salt, and pepper until the brown sugar dissolves.
- Pour the pineapple mixture over the chicken breasts, ensuring they are well coated.
Cooking
- Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender.
- Remove the chicken breasts and keep warm.
Thickening the Sauce
- In a small bowl, whisk cornstarch and water until smooth, then pour into the slow cooker and stir to thicken the sauce.
- Return chicken to the slow cooker for an additional 10-15 minutes to coat thoroughly.
Serving
- Shred the chicken or serve it whole, and optionally garnish with green onions and sesame seeds.
- Serve over cooked rice or noodles.
