Sweet Hawaiian Crockpot Chicken is a delightful blend of tender chicken pieces cooked slowly to perfection with a mix of pineapple, honey, and soy sauce. The combination gives the chicken a sweet and tangy flavor that’s both refreshing and comforting. It’s an easy dish that fills your home with amazing smells while the crockpot does all the work.
I love making this recipe when I want something fuss-free but flavorful. The sweetness from the pineapple and honey balances perfectly with the savory soy sauce, making every bite a little burst of happiness. Plus, it’s so juicy and soft, the chicken almost melts in your mouth, which always gets a thumbs up from everyone at the table.
My favorite way to serve this Hawaiian chicken is over a bed of fluffy rice with some steamed veggies on the side. It makes a complete meal that feels like a mini vacation. I often find myself sneaking extra sauce onto my plate because it’s just that good. This dish is a go-to for busy weeknights when I want something tasty without spending too much time in the kitchen.
Key Ingredients & Substitutions
Chicken breasts: I love using boneless, skinless chicken breasts because they shred easily and stay tender in the crockpot. You can swap these for chicken thighs if you prefer juicier meat.
Pineapple chunks & juice: Use fresh or canned pineapple – just be sure to drain the chunks well. If you don’t have pineapple juice, orange juice works as a nice substitute for sweetness.
Soy sauce: This adds savory depth. For a low-sodium option, choose reduced-sodium soy sauce or tamari, which still gives great flavor.
Honey: Honey adds sweetness and balances the savory sauce. Maple syrup or brown sugar can be good swaps if you don’t have honey.
Garlic & ginger: These give that extra fresh zing. If you don’t have fresh ginger, ground ginger works fine—just use a pinch instead of a teaspoon.
Ketchup & apple cider vinegar: Ketchup adds a bit of tang and body to the sauce. You can substitute with tomato paste mixed with a little sugar.
How Do I Get the Sauce Thick and Glossy in the Crockpot?
Thickening the sauce at the end is key for that perfect glossy finish. Here’s what I do:
- Mix cornstarch with cold water to make a smooth slurry—this prevents lumps.
- Stir the slurry into the hot sauce right in the crockpot after the chicken is shredded.
- Turn the crockpot to high and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens nicely.
This simple step keeps the sauce clingy and rich, making every bite taste amazing. Be patient here—it’s worth the wait!
Equipment You’ll Need
- Crockpot or slow cooker – This is perfect for hands-off cooking and keeps the chicken tender and juicy.
- Whisk – Helps you mix the sauce ingredients smoothly and evenly.
- Measuring cups and spoons – For accurate amounts of pineapple juice, soy sauce, honey, and other ingredients.
- Small bowl – To mix the cornstarch and water for thickening the sauce.
- Forks – For shredding the cooked chicken easily.
- Serving bowls and a spoon – To serve the chicken over rice and enjoy!
Flavor Variations & Add-Ins
- Swap the chicken for cooked pork or firm tofu—the flavors stay great and it makes the dish vegetarian-friendly.
- Add sliced bell peppers, carrots, or snap peas in the last hour for extra crunch and color.
- Mix in a splash of sriracha or chili flakes for a spicy kick.
- Stir in canned coconut milk during the last 30 minutes for a creamier, tropical flavor.
Sweet Hawaiian Crockpot Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup pineapple juice (from the canned pineapple or fresh)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Cooked white or brown rice, for serving
- Sliced green onions, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 3-7 hours cooking time in the crockpot depending on your setting. Allow extra time for shredding the chicken and thickening the sauce at the end. It’s mostly hands-off, so you can relax while your meal cooks slowly to tender perfection.
Step-by-Step Instructions:
1. Prepare the Chicken and Sauce:
Place the chicken breasts at the bottom of your crockpot. In a bowl, whisk together pineapple juice, soy sauce, honey, minced garlic, ketchup, apple cider vinegar, and grated ginger until smooth. Pour this sauce over the chicken, then add the pineapple chunks on top.
2. Slow Cook the Chicken:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should become tender and easy to shred when done.
3. Shred and Thicken the Sauce:
Carefully remove the chicken breasts and shred them with two forks. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce left in the crockpot. Set the crockpot to high and cook, uncovered, for 15-20 minutes until the sauce thickens nicely.
4. Combine & Serve:
Return the shredded chicken to the crockpot and mix well to coat with the thickened sauce. Serve the flavorful Hawaiian chicken hot over cooked rice. Sprinkle with sliced green onions and extra pineapple chunks if you like. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them fully before cooking. Thaw in the fridge overnight or use the cold water method to avoid uneven cooking in the crockpot.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and chicken in the crockpot, then refrigerate leftovers for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce thickens too much.
How Can I Thicken the Sauce Without Cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or flour mixed with cold water as a substitute. Add the slurry to the sauce and cook until it thickens. Another option is to cook the sauce uncovered longer to reduce and thicken naturally.
What Should I Serve with Sweet Hawaiian Crockpot Chicken?
This chicken pairs perfectly with white or brown rice, but you can also serve it with quinoa or cauliflower rice for a low-carb option. Steamed veggies or a fresh green salad make great sides too.