How to Make Sweet Hawaiian Crock Pot Chicken – Effortless Island Comfort
Sweet Hawaiian Crock Pot Chicken is the epitome of tropical comfort, blending tender chicken, juicy pineapple, and a savory-sweet sauce for a dish that feels both effortless and special. Inspired by the sunny flavors of the islands, this recipe transforms simple ingredients into a meal that’s bright, bold, and family-friendly. The slow cooker does the heavy lifting, infusing each bite with the irresistible balance of tangy fruit and mellow, savory notes. Ideal for busy weeknights, potlucks, or laid-back gatherings, Sweet Hawaiian Chicken brings a taste of aloha to your table—no plane ticket required.
Overview of Sweet Hawaiian Crock Pot Chicken
This recipe features boneless chicken thighs or breasts slowly simmered in a tropical sauce made from pineapple, brown sugar, soy sauce, ginger, and garlic. As the chicken cooks, it becomes meltingly tender, while the sauce thickens into a glossy glaze packed with sweet and savory complexity. Finished with fresh bell peppers and served over steamed rice, this dish delivers crowd-pleasing flavor with minimal prep. It’s easily scalable for meal prep or entertaining, and pairs beautifully with fresh sides for a complete island-inspired meal.
Ingredients
- 2 to 2½ lbs (900g–1.1kg) boneless, skinless chicken thighs or breasts
- 1 can (20 oz/565g) pineapple chunks in juice (do not drain)
- 1 cup (240ml) low-sodium soy sauce
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (60ml) rice vinegar (or apple cider vinegar)
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 2 tablespoons cornstarch (for thickening, optional)
- 2 tablespoons cold water (for slurry, optional)
- 2–3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Steamed jasmine or white rice, for serving
- Optional garnish: chopped cilantro, lime wedges, sliced chilies
How To Make Sweet Hawaiian Crock Pot Chicken
Step 1: Prepare the Sauce
In a large bowl, combine the pineapple chunks with juice, soy sauce, brown sugar, vinegar, ginger, and garlic. Whisk until the sugar dissolves and everything is evenly incorporated.
Step 2: Arrange in the Crock Pot
Place chicken thighs or breasts in the bottom of the slow cooker. Pour the sauce over the chicken, ensuring each piece is coated. Scatter bell pepper pieces on top.
Step 3: Slow Cook
Cover and cook on low for 5–6 hours or on high for 2½–3 hours, until the chicken is cooked through and tender.
Step 4: Thicken the Sauce (Optional)
If you prefer a thicker sauce, remove the chicken to a plate and whisk together cornstarch and cold water to create a slurry. Stir the slurry into the sauce in the slow cooker, then return chicken and cook on high for 15–20 minutes until the sauce thickens.
Step 5: Finish and Serve
Slice or shred the chicken as desired. Serve hot over steamed rice, topped with green onions, sesame seeds, and any additional garnishes.
Instructions (Step-by-Step)
- Mix the Sauce:
In a large bowl, whisk together pineapple with juice, soy sauce, brown sugar, vinegar, ginger, and garlic. - Layer in Crock Pot:
Add chicken thighs or breasts to the slow cooker insert. Pour sauce over chicken to coat. Top with bell peppers. - Cook:
Cover and cook on low for 5–6 hours (preferred for juiciness), or high for 2½–3 hours, until chicken is fork-tender. - Thicken (Optional):
Remove chicken. Stir together cornstarch and water; add slurry to slow cooker, whisking into sauce. Return chicken and cook on high for 15–20 minutes until thickened. - Finish and Serve:
Slice or shred chicken. Spoon chicken and sauce over hot steamed rice. Top with green onions, sesame seeds, and desired garnish.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 5–6 hours on low (or 2½–3 hours on high)
- Total Time: 6 hours (hands-on: 15 minutes)
Nutrition Information (per serving, approx. 6 servings)
- Calories: 370
- Protein: 28g
- Fat: 5g
- Carbohydrates: 52g
- Sugar: 32g
- Sodium: 920mg
(Values depend on chicken cut, sauce use, and serving size.)
Serving Suggestions
For a true taste of the islands, serve Sweet Hawaiian Crock Pot Chicken over a bed of steamed jasmine rice, ensuring every serving gets plenty of pineapple and peppers. Garnish with a sprinkle of green onions and toasted sesame seeds for crunch and color. A side of lightly dressed cucumber salad or fresh mango slaw complements the sweet-savory flavors beautifully. For a festive touch, add chopped cilantro, a squeeze of fresh lime, or sliced red chilies. This dish also pairs well with grilled vegetables, Hawaiian rolls, or even in lettuce wraps for a lighter option. Perfect for family dinners, meal prep, or sharing at a summer potluck, this recipe brings a sunny spirit and plenty of smiles to the table.
Professional Tips
- Chicken Choice: Thighs stay juicier, but breasts can be used for a leaner option.
- Make Ahead: Prep sauce and chop veggies the night before for even faster assembly.
- Storage: Leftovers keep in an airtight container for 3–4 days; reheat gently.
- Freezing: Freeze chicken and sauce in portions for up to 2 months.
