Crockpot Hawaiian chicken is an easy weeknight dinner recipe that I just love to make over and over again! I cook tender bites of chicken breast in my slow cooker with bell peppers and pineapple chunks, in the most mouthwatering sweet and tangy sauce. This simple chicken dish truly has all the best Hawaiian flavors!
Top Reader Review
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
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Slow Cooker Hawaiian Pineapple Chicken
You won’t believe how often my family requests this Hawaiian chicken! Inspired by my favorite pineapple chicken, this easy Crockpot recipe is something I can just set and forget when I’m busy around the house. It still has that great sweet and tangy flavor, but with way less prep and active cooking time.
I especially love cooking up this pineapple chicken in my slow cooker during the colder months, after my grill has been tucked away for the season. It tastes just like my fave Huli Huli chicken, but made indoors. My easy Hawaiian chicken sauce is made with pineapple juice, soy sauce, rice vinegar, ketchup, and brown sugar for the yummiest flavor!
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One Simple Tip!
The cornstarch slurry thickens the Hawaiian chicken sauce to the perfect consistency, so don’t skip it! Without this ingredient, you will have a much thinner sauce that doesn’t cling to the chicken quite as well.
Crockpot Hawaiian Chicken Recipe
Equipment
- Crockpot
Ingredients
- 20 ounces pineapple chunks (1 can, with juice*)
- 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
For Serving (Optional):
- chopped green onions
- sesame seeds
- cooked white rice
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 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, and 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, cooked white rice
Notes
- I like to serve this dish with plain white rice and garnish with chopped green onions.
- Nutritional information does not include rice or optional garnishes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Hawaiian Chicken in a Crock Pot Step by Step
Prep: Gather the list of ingredients for this Hawaiian chicken recipe. Finely chop the onion, mince the garlic, cut the chicken into bite-sized pieces, and dice the bell peppers.
Fill the Crockpot: Add 20 ounces (1 can) of pineapple chunks with juice, 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 slow cooker. 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 on HIGH for 3-4 hours; or on LOW for 4-6 hours. During the last half hour of cooking, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cooking liquid from the pot. Stir this mixture into the Crockpot and cook until thickened, about 10-15 minutes.
Serve: Serve Hawaiian pineapple chicken straight from the slow cooker while hot. I always change it to the WARM setting during dinner. Serve with white rice, sesame seeds, or however you please.
How to Store, Freeze, and Reheat
Store leftover Crockpot Hawaiian chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat on the stovetop over medium heat until warmed through. Or for convenience, reheat in the microwave in 30-second intervals.
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