Crockpot Hawaiian Chicken is an easy weeknight dinner recipe that you’ll want to make over and over again! Tender bites of chicken breast are slowly cooked with bell peppers in the most mouthwatering sweet and tangy sauce. Of course, the pineapples really seal the deal on that Hawaiian flavor!
Why we love this Slow Cooker Hawaiian Chicken Recipe
It’s pretty crazy how much my family requests this pineapple chicken recipe. Here’s why I don’t mind making it over and over again:
- Summery: If you’re looking for a summer dinner recipe, this is it! Tender bites of juicy, sweet pineapple create the best bright flavor.
- Easy: Set it and forget it. The slow cooker makes this recipe oh so simple!
- Flavorful: The sweet pineapple is balanced beautifully with tangy soy sauce, garlic, ketchup and more.
Variations to Try
- Meat: Substitute pork or turkey chunks for the chicken, keeping the cooking time the same.
- Veggies: Add hearty vegetables in with the peppers, and add softer, more tender veggies in the last hour of cooking.
- Spice: To make this dish spicier, add ¼ teaspoon of crushed red pepper flakes or cayenne pepper. You could also add 1 chopped jalapeño pepper.
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How to Store and Reheat
Store leftover Crockpot pineapple chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
How to Freeze
Freeze Hawaiian Crockpot chicken in an airtight container for up to 3 months. Allow chicken to thaw in the refrigerator overnight before reheating.
Serving Suggestions
Serve this Crockpot Hawaiian chicken recipe with plain white rice and garnish with chopped green onions.
More Crockpot Chicken Recipes We Love
- Crockpot Salsa Chicken
- Crockpot Shredded Chicken
- Shredded Chicken Tacos
- Crockpot Orange Chicken
- Crockpot Crack Chicken
- Crockpot No Peek Chicken
- Crockpot BBQ Chicken
- Slow Cooker Apricot Chicken
Top Reader Review
“This was DELICIOUS and so easy to make!” – T
Crockpot Hawaiian Chicken Recipe
Ingredients
- 20 ounces pineapple chunks 1 standard can
- ¼ cup low sodium soy sauce see note
- ¼ cup rice vinegar
- ¼ cup ketchup
- ¼ cup finely chopped onion
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 tablespoons cornstarch
For Garnish:
- chopped green onions
- sesame seeds
Equipment
- Crockpot
Instructions
- Add the pineapple, soy sauce, rice vinegar, ketchup, onion, brown sugar, garlic, and ground ginger to the slow cooker. Whisk to combine.20 ounces pineapple chunks, ¼ cup low sodium soy sauce, ¼ cup rice vinegar, ¼ cup ketchup, ¼ cup finely chopped onion, 1 tablespoon brown sugar, 2 cloves garlic, ½ teaspoon ground ginger
- Add in the chicken and bell peppers and give everything a good stir.2 pounds boneless, skinless chicken breasts, 1 red bell pepper, 1 yellow bell pepper
- Cover and cook on HIGH for 3-4 hours; or on LOW for 4-6 hours.
- During the last 20-30 minutes of cooking, combine the cornstarch with 2 tablespoons of the cooking liquid.2 tablespoons cornstarch
- Pour the mixture into the slow cooker to continue cooking for 10-15 minutes until the liquid has thickened.
- Serve with rice. Sprinkle chopped green onions and sesame seeds on top.chopped green onions, sesame seeds
Notes
- Storage: Store crockpot Hawaiian chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
- Serving Suggestion: Serve crockpot Hawaiian chicken with plain white rice and garnish with chopped green onions.
How to make Crockpot Hawaiian Chicken Step by Step
Add ingredients to slow cooker: Add 20oz of pineapple chunks, 1/4 cup soy sauce, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup onion, 1 TBSP brown sugar, 2 garlic cloves and 1/2 tsp ground ginger to the Crockpot. Stir to combine, then add in 2 lbs of chicken breasts, 1 red bell pepper and 1 yellow bell pepper. Toss to coat.
Cook: Cover and cook either on HIGH for 3-4 hours or LOW for 4-6 hours. During the last half hour of cooking, whisk together 2 TBSP cornstarch with 2 TBSP cooking liquid. Stir this mixture into the Crockpot and cook until thickened, about 10-15 minutes.
Don’t have rice vinegar what else can I use
White wine vinegar will work!
This was DELICIOUS and so easy to make! I kept it refined sugar free by using no added sugar ketchup and honey instead of brown sugar and it tasted great
Thanks so much for sharing the modifications that worked for you! I’m so glad you enjoyed it!