Sweet Hawaiian Crockpot Chicken is the kind of dish that brings a splash of island sunshine right to your dinner table, with barely any hands-on time! Imagine juicy chicken simmered in a glossy, sweet-and-savory sauce, vibrant bell peppers, and sweet pineapple all melding together, ready to be spooned generously over fluffy white rice. If you love meals that warm hearts and require little fuss, this one’s poised to become a weekly favorite in your home.
Ingredients You’ll Need
The beauty of Sweet Hawaiian Crockpot Chicken is in its lineup of everyday ingredients, each one earning its place by adding depth, color, or irresistible flavor to the finished dish. Grab these pantry staples and a few fresh produce picks, and you’re on your way to a tropical-inspired dinner everyone will request again.
- Chicken thighs or breasts: Choose boneless, skinless for melt-in-your-mouth tenderness; thighs offer extra juiciness, but breasts work great too.
- Pineapple juice: The star of the sauce, adding natural tropical sweetness and just a hint of tang.
- Brown sugar: Deepens the sweetness and gives that signature caramel undertone.
- Low-sodium soy sauce: Lends savoriness and balances the sweet flavors without making the dish too salty.
- Ketchup: Adds color, richness, and a subtle sweet-tangy kick.
- Cornstarch: Thickens the sauce to that perfect, glossy finish right at the end.
- Cold water: Whisked with cornstarch so you don’t get any lumps in your sauce.
- Red bell pepper: For a pop of color and crunchy texture.
- Green bell pepper: Adds visual contrast and fresh, grassy flavor.
- Pineapple chunks: Juicy morsels that make every bite feel like a mini vacation (fresh or canned is fine—just drain them well).
- Garlic powder: Brings subtle warmth and earthy flavor.
- Salt and pepper: For well-balanced seasoning—start light since the sauce has plenty of flavor.
- Cooked white rice: The ideal soft, comforting base to soak up all that tasty sauce (optional, but highly recommended).
- Sliced green onions and sesame seeds: Optional, but they elevate your final plate with a fresh, bright finish.
How to Make Sweet Hawaiian Crockpot Chicken
Step 1: Season and Arrange the Chicken
Start your journey to deliciousness by evenly seasoning the chicken pieces with salt, pepper, and garlic powder. Then nestle them into the bottom of your trusty crockpot. This first layer ensures every piece absorbs flavor from tip to toe and stays super tender as it cooks.
Step 2: Whisk Up the Sauce
In a separate bowl, whip together the pineapple juice, brown sugar, soy sauce, and ketchup. Stir it well until everything’s smooth, glossy, and the sugar has dissolved. Pour this flavorful concoction right over the chicken—hello, future flavor explosion!
Step 3: Add the Veggies and Pineapple
Scatter your chopped bell peppers and pineapple chunks on top of the chicken and sauce. These ingredients will steam to perfection, brightening the dish with bursts of sweetness and a crisp-tender bite.
Step 4: Slow Cook to Perfection
Pop on the lid, set your crockpot to low for five to six hours (or high for two and a half to three hours), and let the magic happen. You’ll know your Sweet Hawaiian Crockpot Chicken is ready when the chicken is fork-tender and the kitchen smells like sheer paradise.
Step 5: Thicken the Sauce
About half an hour before you’re ready to serve, mix the cornstarch with cold water until completely smooth. Stir this mixture into the crockpot, gently combining so the sauce thickens up beautifully as it finishes cooking. The transformation is quick and so satisfying!
Step 6: Serve and Savor
Fluff up some white rice, plate your Sweet Hawaiian Crockpot Chicken generously over it, and shower with green onions and sesame seeds if you’re feeling a little fancy. Every spoonful promises juicy chicken, glossy sauce, and those happy, tropical pineapple flavors.
How to Serve Sweet Hawaiian Crockpot Chicken
Garnishes
Don’t underestimate the power of a pretty finish! A sprinkle of sliced green onions and sesame seeds instantly brightens your Sweet Hawaiian Crockpot Chicken, making it look restaurant-special in seconds. If you’ve got cilantro on hand, that works too for a punch of extra color and freshness.
Side Dishes
This dish is right at home atop a bed of fluffy white rice, which soaks up the juicy sauce perfectly. For a more complete meal, pair it with steamed broccoli, jasmine rice, or even a crisp Asian slaw on the side—these extras round things out without stealing the spotlight.
Creative Ways to Present
Want to really wow your eaters? Serve Sweet Hawaiian Crockpot Chicken in hollowed-out pineapple halves for that extra touch of fun and flair. Leftovers turn into dreamy wraps or even tacos the next day; just tuck them into tortillas with a sprinkle of fresh greens and you’ve got a refreshing lunch with zero extra work.
Make Ahead and Storage
Storing Leftovers
Scoop any leftover Sweet Hawaiian Crockpot Chicken (and plenty of sauce) into an airtight container and keep it in the fridge. The flavors actually get even richer after a night’s rest, and leftovers will stay fresh for up to three days.
Freezing
If you want to stash some for later, let the chicken cool completely before transferring to freezer-safe bags or containers. Freeze for up to three months for a future dinner that’s ready in a flash—just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm in a covered saucepan over medium-low heat, adding a splash of water if needed to loosen the sauce. Microwaving works too, but do so gently and in short bursts to keep the chicken juicy and the peppers from going mushy.
FAQs
Can I use frozen chicken in this recipe?
Absolutely! Just add the frozen chicken directly into the slow cooker, no need to thaw. Simply increase your cook time by about 30 minutes to ensure the chicken cooks through and absorbs all the yummy flavors.
Is Sweet Hawaiian Crockpot Chicken gluten-free?
Yes, it’s easy to make this recipe gluten-free by using tamari or a certified gluten-free soy sauce. Double-check your ketchup and other sauces if needed—everything else is naturally gluten-free!
Can I make it spicier?
Definitely! For a kick, toss in a pinch of red pepper flakes or a dash of sriracha to the sauce before cooking. Adjust the heat to suit your family’s tastes—a little goes a long way with bold flavors.
What kind of rice works best with this dish?
Classic white rice is always a winner, but jasmine or basmati rice offer lovely floral or nutty notes. For a healthier twist, serve Sweet Hawaiian Crockpot Chicken over brown rice, cauliflower rice, or even quinoa.
Can I cook this recipe on the stovetop instead?
While the crockpot delivers that unbeatable tenderness and melded flavor, you can absolutely adapt this for stovetop. Simmer everything (except cornstarch and water) in a Dutch oven until the chicken is tender, then stir in the cornstarch slurry at the end to thicken it up.
Final Thoughts
There’s a reason Sweet Hawaiian Crockpot Chicken is a beloved favorite in so many kitchens—it’s easy, joyous, and brings together the best flavors of sweet, savory, and tropical in every bite. I hope you treat yourself to this taste of island comfort and find it just as delightful and memorable as I do!
Print
Sweet Hawaiian Crockpot Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian-American
- Diet: Non-Vegetarian
Description
This Sweet Hawaiian Crockpot Chicken recipe is a delightful blend of sweet and savory flavors that is sure to become a family favorite. Tender chicken cooked in a flavorful pineapple-soy sauce mixture, served over fluffy white rice.
Ingredients
Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts (cut into chunks)
Sauce:
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 1 tbsp cornstarch
- 1 tbsp cold water
Vegetables:
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup pineapple chunks (fresh or canned, drained)
Seasonings:
- 1/2 tsp garlic powder
- Salt and pepper to taste
For Serving:
- Cooked white rice
- Sliced green onions and sesame seeds (optional, for garnish)
Instructions
- Season Chicken: Lightly season chicken with salt, pepper, and garlic powder, then place into the crockpot.
- Prepare Sauce: In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, and ketchup until well combined. Pour over the chicken.
- Add Vegetables: Add chopped bell peppers and pineapple chunks on top of the chicken.
- Cook: Cover and cook on low for 5–6 hours or on high for 2.5–3 hours until chicken is tender.
- Thicken Sauce: In the last 30 minutes, mix cornstarch and cold water, then add to the crockpot. Stir gently and cook until the sauce thickens.
- Serve: Serve over white rice and garnish with green onions and sesame seeds if desired.
Notes
- This dish can also be made with frozen chicken—just increase the cook time slightly.
- For a spicier version, add a pinch of red pepper flakes or a splash of sriracha.
- Leftovers keep well in the fridge for up to 3 days.
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