Crockpot Hawaiian Chicken

Imagine coming home after a long day to the sweet, tropical aroma of pineapple and tender chicken filling your kitchen. Crockpot Hawaiian Chicken is one of those recipes that feels like a mini vacation in a bowl—comforting, flavorful, and incredibly easy to make. The beauty of this dish is how it balances savory and sweet perfectly. Tender chicken thighs or breasts soak up a sauce made with pineapple juice, soy sauce, garlic, and a touch of ginger, creating a rich, flavorful meal with minimal effort.

One of the things I love most about this recipe is how hands-off it is. You literally toss the ingredients into the crockpot in the morning, set it on low, and by dinner, you have a vibrant, tender chicken dish ready to serve. It’s perfect for busy weeknights when you want something satisfying without standing over the stove. Plus, the sauce doubles as a glaze that’s so good you’ll find yourself spooning extra over rice or even roasted veggies.

This dish isn’t just for dinner—it’s versatile enough for meal prep too. Make a big batch on Sunday, and you can enjoy it throughout the week over rice, noodles, or even in wraps for lunch. The pineapple keeps the chicken juicy while adding a subtle sweetness that contrasts beautifully with the savory soy and garlic notes.

And here’s a bonus: it’s incredibly customizable. Prefer a bit of heat? Add red pepper flakes or a splash of sriracha. Want it lighter? Swap chicken thighs for breasts. Either way, you end up with a meal that’s both comforting and exciting—a little taste of the islands, made effortlessly in your own kitchen.

Why You’ll Love It

• Hands-Off Cooking: Just add the ingredients to your crockpot, set it, and forget it. No hovering over the stove or constant stirring required.
• Perfectly Tender Chicken: Slow cooking ensures the chicken stays juicy, flavorful, and melts in your mouth with every bite.
• Sweet and Savory Flavor: The combination of pineapple, soy sauce, and garlic creates a rich, balanced taste that’s both comforting and exciting.
• Versatile Meal Options: Serve it over rice, noodles, in wraps, or even alongside roasted vegetables. It works beautifully in so many ways.
• Great for Meal Prep: Make a big batch ahead of time—perfect for busy weeknights or lunches throughout the week without any extra effort.

Ingredient List

For the Chicken:

• 2 pounds boneless, skinless chicken thighs (or breasts)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 1 cup pineapple juice
• ⅓ cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For Serving:

• 1 cup pineapple chunks (fresh or canned)
• 2 green onions, sliced
• Cooked white rice or jasmine rice, for serving

Ingredient Notes

• I always use fresh ginger—it gives a brighter, more authentic flavor than powdered.
• Don’t skip the pineapple juice! It’s key for that sweet, tropical taste.
• Chicken thighs work best for juiciness, but breasts are fine if you prefer leaner meat.
• Use low-sodium soy sauce if you want better control over saltiness in the dish.
• Rice vinegar adds a subtle tang that balances the sweetness—don’t leave it out!

Kitchen Equipment Needed

• Crockpot/Slow Cooker: The heart of this recipe—slow cooks the chicken to tender perfection. I love my 6-quart oval Crock-Pot for even cooking.
• Measuring Cups & Spoons: For precise sauce ingredients—makes a big flavor difference.
• Mixing Bowl: To whisk together the sauce before pouring it over the chicken.
• Knife & Cutting Board: For chopping garlic, ginger, green onions, and pineapple chunks.
• Wooden Spoon or Silicone Spatula: To stir the sauce and gently turn the chicken if needed.
• Serving Spoon: For easy plating and drizzling extra sauce over rice.

Instructions

Step 1: Prep the Chicken

• Pat the chicken thighs or breasts dry with paper towels. This helps the sauce stick better.
• Season both sides lightly with salt and black pepper.
• Pro Tip: Don’t skip drying the chicken—it helps it brown slightly in the crockpot and keeps the texture tender.

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Step 2: Make the Sauce

• In a medium mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil.
• Whisk until the sugar is fully dissolved and the ingredients are well blended.
• Pro Tip: Whisk continuously for about 30 seconds to ensure the sugar doesn’t settle at the bottom.

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Step 3: Assemble in the Crockpot

• Place the seasoned chicken at the bottom of the crockpot in an even layer.
• Pour the prepared sauce over the chicken, making sure each piece is coated.
• Add pineapple chunks around and on top of the chicken for extra flavor and sweetness.
• Pro Tip: Use chicken thighs for the juiciest results—breasts can dry out if cooked too long.

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Step 4: Slow Cook the Chicken

• Cover the crockpot with the lid and set to low for 4–5 hours or high for 2–3 hours.
• Avoid opening the lid frequently; each peek lets out heat and slows cooking.
• Pro Tip: The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily with a fork.

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Step 5: Serve and Garnish

• Once cooked, transfer chicken to a serving platter or serve directly from the crockpot.
• Spoon extra sauce and pineapple chunks over the top.
• Garnish with sliced green onions for a fresh, colorful finish.
• Serve over cooked white or jasmine rice to soak up all that delicious sauce.

Tips and Tricks for Success

• Use chicken thighs for extra juiciness; breasts work but can dry out if overcooked.
• Don’t lift the crockpot lid while cooking—it slows down the process and can dry out the chicken.
• Cut pineapple into uniform chunks to ensure even cooking and consistent sweetness.
• Whisk the sauce thoroughly so the sugar is fully dissolved for a smooth, balanced flavor.
• Let the chicken rest for 5–10 minutes before serving to allow the juices to redistribute.

Ingredient Substitutions and Variations

• Chicken: Swap thighs for breasts or even turkey tenderloin for a leaner option.
• Pineapple: Use fresh or canned pineapple—just drain canned chunks to avoid extra liquid.
• Soy Sauce: Low-sodium or tamari can be used to control saltiness or make it gluten-free.
• Sweetener: Brown sugar can be swapped with honey or maple syrup for a slightly different sweetness.
• Spice: Add red pepper flakes or a dash of sriracha for a mild kick.
• Serving Base: Serve over rice, quinoa, or even cauliflower rice for a low-carb option.

Serving Suggestions

• Serve over steamed white or jasmine rice to soak up all the sweet and savory sauce—I love piling it high and topping with extra pineapple chunks.
• Pair with stir-fried vegetables like bell peppers, broccoli, and snap peas for a colorful, balanced meal.
• Wrap the chicken and sauce in warm tortillas for a quick Hawaiian-inspired wrap—perfect for lunch leftovers.
• Top with toasted sesame seeds and sliced green onions for added texture and flavor.
• Serve alongside coconut rice for a tropical twist that makes dinner feel extra special.

Storage and Reheating Instructions

• Refrigerate: Store leftover chicken and sauce in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months; thaw in the fridge overnight before reheating.
• Reheat on Stove: Warm gently in a saucepan over low heat, stirring occasionally to prevent sticking.
• Reheat in Microwave: Cover loosely and microwave in 1–2 minute intervals, stirring between, until heated through.
• Reheat in Oven: Place chicken and sauce in a covered baking dish and bake at 350°F (175°C) for 15–20 minutes until warmed through.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work fine, but they can dry out if cooked too long. Keep an eye on them and cook until just tender.

Do I need fresh pineapple, or can I use canned?

Both work! Fresh pineapple gives the brightest flavor, while canned is convenient—just drain it to avoid extra liquid in the crockpot.

Can I make this recipe ahead of time?

Absolutely! It’s perfect for meal prep. Store cooked chicken in the fridge for up to 4 days or freeze for up to 3 months.

How can I make it spicier?

Add a pinch of red pepper flakes, a splash of sriracha, or even a diced chili pepper to the sauce before cooking for a gentle kick.

What should I serve with this dish?

Rice is classic, but it’s also amazing over quinoa, noodles, or even in wraps. Pair with vegetables or a fresh salad for a complete meal.

Can I thicken the sauce?

Yes! After cooking, transfer the sauce to a small saucepan and simmer with 1–2 teaspoons of cornstarch mixed with water until thickened to your liking.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!