Irresistible Hawaiian Crockpot Chicken Recipe Perfect for Easy Family Dinners

Name: Irresistible Hawaiian Crockpot Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 can (20 oz) pineapple chunks in juice; 1 cup pineapple juice; 1/3 cup brown sugar; 1/3 cup soy sauce; 2 minced garlic cloves; 1 tsp ground ginger; 2 tbsp cornstarch (optional); 2 tbsp water (optional); Chopped green onions (for garnish)

Posted on October 8, 2025

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The aroma of sweet pineapple and savory soy sauce wafting through my kitchen the first time I made Hawaiian Crockpot Chicken was unforgettable. You know that feeling when you take a bite and instantly know you’ve hit the jackpot? That’s this recipe. It’s simple, it’s comforting, and it’s everything you want in a family dinner without the fuss. Whether you’re juggling a busy week or just craving something tropical, this crockpot chicken will become your go-to.

I discovered this recipe during a hectic season of life when I needed dinners that practically cooked themselves. With just a handful of ingredients and my trusty crockpot, I could whip up a meal that felt like a mini-vacation. The tender chicken, sweet and tangy sauce, and vibrant pineapple chunks make this dish a showstopper. Trust me, if you’re looking for a foolproof recipe to please picky eaters and impress dinner guests, this is it!

Why You’ll Love This Recipe

Effortless Prep: Toss everything into the crockpot, and let it do the work!
Sweet & Savory Flavor: The balance of pineapple, brown sugar, and soy sauce is pure magic.
Family-Friendly: Kids love the sweetness, and adults appreciate the depth of flavor.
Perfect for Busy Weeknights: No standing over the stove—just set it and forget it.
Versatile: Serve it over rice, noodles, or cauliflower rice for a low-carb option.
Minimal Ingredients: You likely have most of these staples in your pantry already.

Unlike other crockpot chicken recipes, this one has a tropical twist that makes it stand out. The pineapple chunks caramelize beautifully, blending with the savory soy sauce and garlic for a sauce that’s downright addictive. Plus, the chicken stays tender and juicy, absorbing all those vibrant flavors as it cooks. It’s not just a meal; it’s a little taste of paradise in every bite.

What Ingredients You Will Need

This Hawaiian Crockpot Chicken recipe uses simple ingredients that come together to create bold, unforgettable flavors. Here’s what you’ll need:

Boneless, skinless chicken thighs – Tender and flavorful, they’re perfect for slow cooking.
Pineapple chunks – Use canned pineapple in juice for convenience, or fresh if you want extra vibrancy.
Brown sugar – Adds a rich sweetness to balance the soy sauce.
Soy sauce – Use low-sodium if you prefer to control the salt level.
Garlic – Freshly minced for a punch of flavor.
Ginger – Ground or fresh for that signature Hawaiian flair.
Cornstarch – Optional, for thickening the sauce if desired.
Green onions – For garnish and a pop of color.

Feel free to swap out the chicken thighs for chicken breasts if you prefer leaner meat. And if you’re gluten-free, tamari or coconut aminos work beautifully in place of soy sauce. This recipe is all about flexibility!

Equipment Needed

To make this recipe, you’ll need just a few basic kitchen tools:

Crockpot: The heart of this recipe! A 6-quart slow cooker works perfectly.
Cutting board and knife: For prepping the chicken and pineapple.
Mixing bowl: Optional, for combining the sauce ingredients if you prefer to mix them beforehand.
Whisk or spoon: For stirring the sauce.
Tongs: Handy for removing the chicken from the crockpot.

If you don’t have a crockpot, you can use a heavy-bottomed pot or Dutch oven for stovetop slow cooking. Just keep the heat low and stir occasionally!

Preparation Method

Start by preparing your chicken. Trim any excess fat from 2 lbs (900 g) of boneless, skinless chicken thighs, and season lightly with salt and pepper.
Place the chicken thighs in your crockpot, arranging them in an even layer.
In a bowl, whisk together 1 cup (240 ml) pineapple juice (from the canned pineapple), 1/3 cup (65 g) brown sugar, and 1/3 cup (80 ml) soy sauce. Add 2 minced garlic cloves and 1 tsp ground ginger, then stir until combined.
Pour the sauce mixture over the chicken, ensuring it’s coated evenly.
Add 1 can (20 oz / 565 g) pineapple chunks on top of the chicken.
Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F/74°C).
If you prefer a thicker sauce, remove the chicken and stir in 2 tbsp cornstarch mixed with 2 tbsp water. Cook on high for another 15 minutes.
Serve the chicken over steamed rice or noodles, garnishing with chopped green onions.

The sauce should be glossy and fragrant, while the chicken is juicy and infused with tropical flavors. Trust me—it’s worth every minute of waiting!

Cooking Tips & Techniques

Don’t skip the pineapple juice: It’s key to achieving the perfect balance of sweet and savory.
Use fresh aromatics: Fresh garlic and ginger elevate the sauce’s flavor profile.
Layer carefully: Keep the chicken at the bottom of the crockpot for even cooking.
Thicken the sauce: If you want a thicker glaze, the cornstarch slurry works wonders.
Make it ahead: Prep everything the night before, so all you have to do is turn on the crockpot in the morning.

One tip I learned the hard way: don’t overcook the chicken! It’s tempting to let it go longer, but this recipe works best when the chicken is just tender—not dry.

Variations & Adaptations

Low-Carb Option: Swap the brown sugar for a sugar-free sweetener and serve with cauliflower rice.
Vegetarian Twist: Substitute the chicken with cubes of tofu or jackfruit for a plant-based version.
Spicy Kick: Add a teaspoon of chili flakes or sriracha to the sauce for heat.
Seasonal Swap: Use fresh mango chunks instead of pineapple for a fun variation.

One variation I’ve tried and loved is adding a tablespoon of sesame oil to the sauce for a nutty depth. It’s subtle but makes such a difference!

Serving & Storage Suggestions

This Hawaiian Crockpot Chicken is best served warm, straight out of the crockpot. Here are some ideas:

Serve with: Steamed jasmine rice, stir-fried vegetables, or even Hawaiian rolls for a complete tropical feast.
Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight!
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a saucepan over low heat or in the microwave, adding a splash of pineapple juice if needed.

Pro tip: The sauce thickens and intensifies over time, so it’s even better the next day!

Nutritional Information & Benefits

This recipe is not only delicious but also packed with wholesome ingredients:

Calories: Approximately 300 per serving (without rice).
Protein: A great source of lean protein from chicken thighs.
Pineapple Benefits: Rich in vitamin C and bromelain, which supports digestion.
Low-Fat: Chicken thighs provide healthy fats while staying relatively lean.
Gluten-Free Option: Swap soy sauce for tamari or coconut aminos.

This dish proves you can enjoy sweet and savory flavors without compromising on nutrition!

Conclusion

If you’re looking for a dinner that’s easy, flavorful, and sure to please, this Hawaiian Crockpot Chicken checks all the boxes. It’s simple enough for busy weeknights yet special enough to serve at a gathering. Plus, the leftovers are fantastic, making it a recipe you’ll want to make again and again.

I love how adaptable this recipe is—you can tweak it to suit your taste, dietary needs, or even the ingredients you have on hand. It’s one of those dishes that feels like a little bit of sunshine on your plate.

Give it a try, and let me know how it turned out! I’d love to hear your variations or see your creations. Don’t forget to share this recipe with friends and family—you never know whose dinner plans you might save!

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well but may cook faster, so check for doneness earlier.

Do I need to sear the chicken before adding it to the crockpot?

Nope! This recipe is all about simplicity. Just add the chicken raw—it’ll cook beautifully.

Is fresh pineapple better than canned?

Both work great! Canned is more convenient, but fresh pineapple adds extra vibrancy.

Can I make this recipe spicy?

Absolutely! Add chili flakes, sriracha, or diced jalapeños to the sauce for a spicy kick.

What’s the best way to thicken the sauce?

A cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) will thicken it perfectly.