Crock Pot Hawaiian Chicken is one of those recipes I turn to when chicken sounds boring but I have some on hand that I need to use up! The flavors remind me of huli huli chicken – sweet from the pineapple and brown sugar, bright and a little tart from the citrus and ketchup, with the added saltiness of the soy sauce and bold flavor from the garlic and ginger. Soooo good and the whole family loves it.
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Hawaiian Chicken is a sweet and savory dish that my whole family craves. I love to make this with a batch of Slow Cooker White Rice for a stress-free dinner on weeknights and I’ve also brought this to a potluck and of course a luau block party.
If you like Crock Pot Teriyaki Chicken, Slow Cooker Teriyaki Beef, or Crock Pot Sweet and Sour Chicken, you’ll love this recipe!
Why You’ll Love Crock Pot Hawaiian Chicken
- Amazing Flavor: Hawaiian crock pot chicken cooks up fork-tender, juicy, and has that perfect mix of tangy and sweet flavors.
- A Versatile Dish: You can serve this chicken dish in a lot of different ways! It's great plain over rice, with extra vegetables mixed in, as a filler for sandwiches or tacos, in grain bowls, or even topped over a salad. There are so many options so make extra to ensure leftovers to use for multiple meals.
- Made With Simple Ingredients: Most of the ingredients in this Hawaiian chicken crock pot recipe are pantry staples. This means you can easily make it any day of the week.
Ingredients
- Chicken: I love using boneless skinless thighs for this slow cooker pineapple chicken, but you could use boneless and skinless chicken breasts too, if you prefer.
- Pineapple: Canned pineapple chunks make this recipe fast and easy. Be sure to keep the juice (don't drain) to give it plenty of liquid for the Hawaiian chicken marinade.
- Orange Juice: This adds a zesty sweetness and freshness to the dish and really lifts it. I use pre-made orange juice from the store but since it’s only ¼ cup you could also juice by hand if you have the time.
- Brown Sugar: Gives the Hawaiian crockpot chicken added sweetness and a hint of molasses flavor. If you’re looking to limit sugar, you could leave this out.
- Bell Pepper: I like to use one red and one yellow bell pepper for added color, nutritional value, and crunch.
- Onion, Garlic, and Ground Ginger: For depth of flavor. These give more savory notes to balance the sweet and tangy flavors of the sauce. If you’re short on time, buy pre-diced onion and minced garlic in the jar (or use what’s already in your fridge at home).
- Ketchup: This gives the sauce a bit of acidity. You can also substitute barbecue sauce or teriyaki sauce if that's all you have in the fridge though it will change the flavors.
- Low-Sodium Soy Sauce: Intensifies the savory flavors without too much added salt. Substitute tamari or gluten-free soy sauce if needed. You could also try this with Asian sweet chili sauce or bulgogi sauce.
- Cornstarch: Needed to help thicken up the sauce for this easy Hawaiian chicken recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Extra Veggies: You can add sliced mushrooms, asparagus, eggplant, and yellow squash if you want to boost the veggies. All of these will work well in this dish.
- Give It Some Heat: Throw in some diced jalapenos, add some crushed red pepper flakes, or a couple drops of Sriracha.
- Toppings and Add-Ins: To make a satisfying Hawaiian Chicken bowl, serve it up with pickled red onion, sliced avocado, fresh lime wedges, or toasted sesame seeds.
How to Make Hawaiian Chicken in the Crock Pot
Here’s how to make Hawaiian chicken in the crock-pot. Chopping the chicken, bell pepper, onion, and garlic makes up the 15 minutes of prep, then it’s just 3 hours of cooking time in the slow cooker before it’s ready. So easy!
- Step 1: Prep the Chicken. Trim the chicken to remove any excess skin or fat, chop it into 1-inch chunks, and place the chicken at the bottom of the slow cooker.
- Step 2: Add the Vegetables and Sauce: Add the canned pineapples with all the juices, brown sugar, orange juice, bell peppers, onion, garlic, ginger, ketchup, and soy sauce to the pot with the chicken. Mix until well combined.
- Step 3: Cover and Cook. Cover with the lid and cook.
- Step 4: Thicken the Sauce. Stir in the cornstarch and water mixture in the last 30 minutes of cooking time. Cover with the lid again and continue cooking.
- Step 5: Garnish and Serve. Once the chicken is finished cooking and the sauce has thickened, shred the chicken using a fork or hand mixer. Add it back to the pot and stir it into the sauce. Garnish with green onions and toasted sesame seeds, and enjoy!
Hint: Make a Double Batch.
I like to make a big batch of this on the weekend and then serve it a few different ways throughout the week! Some of our favorites are over rice, as a taco filling, or even on slider buns. Just be sure to use a large slow cooker!
Storage Directions
- Storing: Transfer the leftovers to an airtight container and store for up to 5 days in the refrigerator. To freeze, place the cooled chicken in a freezer bag or airtight container. You can store smaller portions to make meal prepping easier. This way you can remove a portion or two at a time.
- Reheating: If frozen, thaw overnight in the fridge the day before, then reheat on low heat on the stove or in the microwave until heated through.
Expert Tips
- Shredding the chicken. The easiest and fastest way is to use a hand mixer. Use a low setting and do this step while the chicken is still warm. A fork works too, it’s just a little more work.
- To thicken the sauce. If the sauce is too runny, combine another tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it in. Next time you make the dish, you could also leave out some of the pineapple juice first.
- For a crispier texture. After shredding the chicken, place it in your oven under the broiler for a few minutes so the edges can crisp and caramelize. So freaking good!
Serving Suggestions
You can serve this delicious Hawaiian crock pot chicken in a lot of different ways! On a bun, over white or brown rice, or in a tortilla are all fast, yummy options.
- Serve with a side of Mashed Potatoes, Garlic Mashed Potatoes, or Crock Pot Green Beans instead of rice or noodles.
- If you're craving comfort food, add on a side of the creamiest Crock Pot Mac and Cheese or my Instant Pot Mac and Cheese.
- For a potluck, serve the chicken on slider buns alongside Crock Pot BBQ Meatballs and Crock Pot Jalapeno Popper Dip.
Recipe FAQs
Of course! If you really want to get fancy with it, you could even grill the pineapple for that amazing caramelized flavor!
Try serving it over steamed rice, quinoa, or noodles. For a low-carb option, serve it over cauliflower rice. This recipe is also delicious with a side of roasted vegetables or a simple green salad.
More Delicious Crock Pot Chicken Recipes
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Crock Pot Hawaiian Chicken
Ingredients
- 2 lbs boneless, skinless chicken thighs cut into 1" pieces
- 1 20-ounce can pineapple chunks with juice do not drain
- ¼ cup brown sugar
- ¼ cup orange juice
- 1 red bell pepper (chopped into 1" pieces)
- 1 yellow bell pepper (chopped into 1" pieces)
- 1 yellow onion (chopped into 1" pieces)
- 2 tsp garlic
- ½ tsp ground ginger
- ½ cup ketchup
- 2 tbsp low sodium soy sauce
- ¼ cup water
- 3 tbsp cornstarch
Instructions
- Add the cut-up chicken thighs to the Crock-Pot. Then, add pineapple chunks with juice, brown sugar, orange juice, bell peppers, onion, garlic, ginger, ketchup, and soy sauce. Mix until well combined.
- Cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.
- Thirty minutes before cook time is up. Add water and cornstarch to a small bowl. Whisk together until there are no lumps. Pour into the Crock-Pot and mix until well combined. Cover and continue to cook for 30 minutes.
- Serve over rice and garnish with diced green onion.
Notes
- Shredding the chicken. The easiest and fastest way is to use a hand mixer. Use a low setting and do this step while the chicken is still warm. A fork works too, it’s just a little more work.
- To thicken the sauce. If the sauce is too runny, combine another tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then stir it in. Next time you make the dish, you could also leave out some of the pineapple juice first.
- For a crispier texture. After shredding the chicken, place it in your oven under the broiler for a few minutes so the edges can crisp and caramelize. So freaking good!
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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