This Hawaiian Crockpot Chicken is one of those set-it-and-forget-it meals I keep coming back to. It's sweet, savory, and full of tropical flavor. With just a few simple ingredients, I get juicy, tender chicken that soaks up the perfect blend of pineapple, brown sugar, and soy sauce.

Why You’ll Love This Recipe

I love how easy this is to throw together. The slow cooker does all the heavy lifting, leaving me with a flavorful dish that works just as well for busy weeknights as it does for casual gatherings. The pineapple adds just the right amount of sweetness, and everything gets so tender it practically melts in my mouth. It’s also super versatile—I can serve it over rice, noodles, or even in tacos.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken breasts or thighs
1 cup pineapple juice
½ cup brown sugar
⅓ cup soy sauce
1 red bell pepper, chopped (optional)
1 green bell pepper, chopped (optional)
1 (20-ounce) can pineapple chunks, drained
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water (optional, for thickening)

Directions

I place the chicken in the bottom of the slow cooker.
I pour the pineapple juice, brown sugar, and soy sauce over the chicken. Then I add in the bell peppers and pineapple chunks.
I cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
About 30 minutes before serving, I mix the cornstarch and water in a small bowl to make a slurry. I stir it into the slow cooker to help thicken the sauce.
I shred the chicken using two forks and mix it with the sauce before serving.
I serve it over rice, noodles, or in a bowl topped with green onions or sesame seeds.

Servings and Timing

Servings: About 6
Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: Up to 8 hours, depending on setting

Variations

Spicy Version: I like to add a dash of sriracha or red pepper flakes for some heat.
Extra Veggies: I sometimes throw in snap peas, shredded carrots, or even broccoli during the last hour of cooking.
Different Protein: I’ve made this with boneless pork loin, and it turned out just as flavorful.
Gluten-Free: I use tamari in place of soy sauce for a gluten-free option.
No Cornstarch: If I skip thickening, I just serve it as a thinner sauce—it’s still just as tasty.

Storage/Reheating

Storage: I store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: I portion out the cooled chicken and sauce into freezer-safe containers. It keeps well in the freezer for up to 3 months.
Reheating: I reheat in the microwave or in a saucepan on the stove until warmed through.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I use fresh pineapple chunks when I have them on hand—they add great flavor and texture.

Is it okay to use chicken thighs instead of breasts?

Absolutely. I like using thighs when I want a richer flavor and extra juicy texture.

Do I have to shred the chicken?

No, I sometimes leave the chicken whole or slice it instead—it depends on how I plan to serve it.

What can I serve with this dish?

I usually go with white rice, jasmine rice, or coconut rice. It also works great in lettuce wraps or sandwich rolls.

Can I make this in an Instant Pot?

Yes, I cook it on high pressure for about 12 minutes, then do a quick release and shred the chicken before serving.

Conclusion

This Hawaiian Crockpot Chicken is one of those effortless recipes that still feels special. It’s packed with flavor, uses pantry staples, and gives me leftovers that reheat beautifully. Whether I’m craving something sweet and savory or just need a stress-free dinner, this dish always hits the spot.