Crockpot Hawaiian chicken is the kind of meal that makes a busy weeknight feel like a little tropical getaway and trust me, once you try it, it goes straight into your weekly rotation.
I made this on a Tuesday when I had zero energy and a fridge full of chicken thighs. Henry was working late, and the kids were already asking “what’s for dinner?” before I’d even had my second cup of coffee. So I threw everything into the slow cooker, went about my day, and came back to the most incredible sweet-and-savory smell filling the whole house. Isabella said it smelled like vacation. She wasn’t wrong.
This is a true dump and go crockpot chicken recipe no sautéing, no fancy prep, no stress. Just layer, cook, and serve over fluffy rice.
If you love easy weeknight dinners like this one, you’ll also want to check out my Slow Cooker Honey Sesame Chicken it’s another family favorite that comes together just as easily.
Why You’ll Love This Easy Crockpot Chicken Recipe
- Practically no prep work seriously, it takes about 10 minutes to get everything in the pot
- Kid-approved flavors sweet pineapple, savory soy sauce, and a sticky sauce that everyone loves
- Works great for meal prep makes 4-6 servings and reheats beautifully
- Flexible ingredients easy swaps for what you have on hand
- A true family friendly crockpot dinner my three kids clean their plates every single time
Ingredients Needed For Crockpot Hawaiian Chicken
- 2 lb. boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups fresh pineapple, cut into small cubes (canned works too just drain it well!)
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 1/4 cup coconut sugar (or brown sugar)
- 3 tbsp soy sauce (or tamari/coconut aminos)
- 2 tbsp honey
- 2 tbsp arrowroot (or cornstarch)
- 2 tbsp water
- 2 tbsp green onions, chopped, for garnish
How To Make Crockpot Hawaiian Chicken
- Spray your crockpot with nonstick spray. Season the chicken thighs with salt and pepper, then place them flat in the bottom of the pot.
- Add the sliced bell peppers, diced onion, pineapple chunks, minced garlic, and grated ginger on top of the chicken.
- In a small bowl, whisk together the soy sauce, honey, and coconut sugar. Pour that mixture right over everything in the crockpot.
- Cook on LOW for 4–5 hours, until the chicken is tender and cooked through.
- In a small bowl, mix the arrowroot (or cornstarch) with the water to form a slurry. Stir it into the crockpot and continue cooking for another 30–40 minutes until the sauce thickens up beautifully.
- Serve over rice or with your favorite veggies. Garnish with chopped green onions and enjoy!
Tip: I always use fresh pineapple for the best flavor. It’s juicier and brighter than canned. But if canned is all you have, just drain every bit of liquid before it goes in otherwise your sauce will be too watery.
How To Store And Reheat
Fridge: Store leftovers in an airtight container for up to 4 days. The sauce gets even better the next day it thickens and the flavors really settle in.
Freezer: This slow cooker pineapple chicken is totally freezer-friendly! Let it cool fully before transferring to a freezer-safe container. It keeps well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Reheating: Add a small splash of water or broth if the sauce seems thick after refrigerating, then warm over medium-low heat or in the microwave in 60-second intervals.
Variations To Try With This Hawaiian Chicken With Rice
Want to switch things up? Here are a few ideas I’ve tested myself:
- Make it spicy add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce before cooking
- Swap the protein boneless chicken breasts work well, but check them around the 4-hour mark so they don’t dry out
- Add more veggies snap peas, sliced zucchini, or broccoli can be stirred in during the last hour
- Try it in a bowl serve over cauliflower rice for a lighter option that’s just as satisfying
- Make it gluten-free use tamari or coconut aminos instead of regular soy sauce
Simply put, this recipe is built to work with whatever you have. That’s why I make it on repeat.
FAQs About Crockpot Hawaiian Chicken
Can I use chicken breasts instead of chicken thighs?
Yes! Boneless, skinless chicken breasts work perfectly here. Because they’re leaner, just check for doneness around the 4-hour mark on LOW to keep them from drying out. Thighs are more forgiving, but breasts absolutely do the job.
Can I use canned pineapple instead of fresh?
You can! Just drain the canned pineapple really well before adding it to the crockpot. Extra liquid from the can will thin out your sauce and throw off the balance of flavors. Fresh pineapple is my first choice, but canned in a pinch is totally fine.
How do I thicken the sauce if it’s still too thin?
Mix 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of cold water until smooth, then stir that slurry into the crockpot. Keep cooking for 30–40 more minutes with the lid on. That’s all it takes the sauce comes together beautifully.
Is this crockpot Hawaiian chicken freezer-friendly?
Yes! Let it cool completely first, then transfer to an airtight freezer-safe container. It keeps well for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop or microwave. It tastes just as good the second time around.
Recipes You May Also Like
If this family friendly crockpot dinner hit the spot, you’re going to love these too:
- Slow Cooker Arroz Con Pollo a cozy, one-pot chicken and rice dish packed with flavor that the whole family will love
- Crock Pot Marry Me Chicken creamy, rich, and hands-off; it’s the slow cooker dinner that gets requested every single week
- Easy Slow Cooker Chicken Tacos tender shredded chicken with big flavor, ready to stuff into tacos with all your favorite toppings
Let’s Wrap This Up
This crockpot Hawaiian chicken is one of those recipes that does all the work for you and still shows up tasting like you spent hours in the kitchen. Sweet pineapple, savory soy sauce, tender chicken, and that gorgeous thick sauce over rice it’s the kind of meal that gets everyone to the table fast.
I make this at least twice a month, and it never gets old. Whether it’s a weeknight rescue dinner or a lazy Sunday situation, it delivers every time.
Give it a try and let me know how it goes in the comments below! And if you make it, be sure to tag me on Instagram I love seeing your kitchen wins. Save this recipe to Pinterest so you can find it again easily!
Happy cooking!
Amelia
Crockpot Hawaiian Chicken
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
Description
Crockpot Hawaiian Chicken is the kind of meal that makes your whole house smell like dinner is going to be something special. Tender chicken thighs, juicy pineapple, sweet bell peppers, and a sticky, savory sauce all cooked low and slow while you go about your day. Just add everything, set it, and walk away. It is that easy.
Ingredients
- 2 lb. boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups fresh pineapple, cut into small cubes
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 1/4 cup coconut sugar (or brown sugar)
- 3 tbsp soy sauce (or tamari / coconut aminos)
- 2 tbsp honey
- 2 tbsp arrowroot (or cornstarch)
- 2 tbsp water
- 2 tbsp green onions, chopped, for garnish
Instructions
- Spray the crockpot with nonstick spray. Season the chicken thighs with salt and pepper on both sides, then lay them flat in the bottom.
- Scatter the bell peppers, onion, pineapple cubes, minced garlic, and grated ginger right over the chicken.
- In a small bowl, whisk together the soy sauce and honey until combined. Pour it evenly over everything in the crockpot.
- Put the lid on and cook on LOW for 4 to 5 hours. The chicken should be very tender and easy to pull apart.
- In a small bowl, whisk the arrowroot (or cornstarch) with the water until smooth. Stir this slurry into the crockpot, then replace the lid and cook for 30 to 40 more minutes until the sauce thickens up nicely.
- Spoon the chicken and sauce over steamed rice or alongside vegetables. Top with chopped green onions and enjoy!
Notes
I like to shred the chicken a bit with two forks before serving it soaks up more sauce that way. Brown sugar works perfectly in place of coconut sugar. Cornstarch can replace arrowroot in equal amounts. If using canned pineapple, drain it well before adding. Leftovers store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian
