Crockpot Hawaiian chicken is an easy weeknight dinner recipe that I make over and over again! I cook tender bites of chicken breast in my slow cooker with bell peppers in the most mouthwatering sweet and tangy sauce. Of course, the pineapples really seal the deal on that Hawaiian flavor!
Slow Cooker Hawaiian Chicken
It’s pretty crazy how much my family requests this crockpot pineapple chicken. But I don’t mind at all since it’s so easy to make– just set it and forget it. The sauce has a great sweet and savory flavor thanks to the combination of pineapples, soy sauce, rice vinegar, ketchup, and brown sugar. So yummy!
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How to Store and Reheat
Store leftover crockpot Hawaiian 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 leftovers in an airtight container for up to 3 months. Allow chicken to thaw in the refrigerator overnight before reheating.
Notes and Tips
- I didn’t drain my pineapple, but you can drain it if you’d like a more savory sauce.
- If you’re gluten-free, use an equal amount of tamari or coconut aminos in place of the soy sauce.
- All crackpots are different, so I recommend checking early and often for doneness. The chicken is done when it reaches 165°F on an instant-read thermometer.
- I like to serve this dish with plain white rice and garnish with chopped green onions.
Top Reader Review
“This was DELICIOUS and so easy to make!” – T
Crockpot Hawaiian Chicken Recipe
Ingredients
- 20 ounces pineapple chunks (1 can)
- 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 minced
- ½ teaspoon ground ginger
- 2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 bell peppers any color, diced
- 2 tablespoons cornstarch
Optional Garnishes
- 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, 2 bell peppers
- 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
- Nutritional information does not include optional garnishes.
How to Make Crockpot Hawaiian Chicken Step by Step
Fill the Crockpot: Add 20 ounces (1 can) of pineapple chunks, ¼ cup of low-sodium soy sauce, ¼ cup of rice vinegar, ¼ cup of ketchup, ¼ cup of finely chopped onion, 1 tablespoon of brown sugar, 2 minced garlic cloves, and ½ teaspoon of ground ginger to your crockpot. Stir to combine, then add in 2 pounds of diced boneless, skinless chicken breasts and 2 diced bell peppers. Toss to coat.
Cook the Chicken: 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 tablespoons of cornstarch with 2 tablespoons of 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!