Easy Hawaiian Crockpot Chicken for Busy Nights

Ever had one of those weeks where you just look at your kitchen and sigh? Hawaiian Crockpot Chicken is basically my emergency plan on nights like that. Super quick to toss together, ridiculously tasty… plus, if you like sweet-and-savory dinners with almost zero fuss, this one is right up your alley. If you’ve tried my Best Crockpot Chicken Breast recipe or my family-favorite Easy BBQ Chicken Crockpot Recipe, imagine them with a tropical vacation twist. Trust me, even picky eaters can’t resist this.
Deliciously Easy Hawaiian Crockpot Chicken for Busy Nights

What goes into slow cooker Hawaiian chicken

So what makes a plate of Hawaiian Crockpot Chicken hit so different? It’s all about that bold pineapple flavor. It’s like your dinner got an invite to a luau. You’ll throw chicken (I usually go for thighs but breasts work too), canned pineapple + juice (juice is key, don’t ditch it), and bell peppers into your slow cooker. Then comes the sticky, tangy-sweet sauce. Think soy sauce, brown sugar, maybe garlic, maybe a touch of ginger if you’re feeling wild. Everything just cooks away while you’re off doing life stuff (soccer practice, scrolling TikTok, wrangling homework—it’s fine, we’re all just trying to survive). By dinnertime, your house smells like a beachy BBQ. That first forkful? Chef’s kiss.

How to make Crockpot Hawaiian Chicken

Okay, here’s the honest play-by-play. I don’t mess with complicated. First, trim your chicken. Add it right to your slow cooker (no need to brown it, promise). Pop in your pineapple (with those juices) and sliced bell peppers. In a small bowl, mix up soy sauce, brown sugar, a bit of garlic, and whatever else you dig for flavor. Pour it over the chicken. Give everything a gentle toss, then set the crockpot—four hours on high or six to seven on low. The hardest part is not lifting the lid a million times (don’t do it, just trust the process). When it’s done, chicken should be pull-apart tender and the sauce is glossy. Serve it over steamed rice so you don’t lose a drop. Seriously, so easy even tired-you can handle it.

Key ingredients

Let’s keep this real—don’t need fancy stuff.

  • Chicken (my go-to is boneless thighs, but breasts work)
  • Pineapple (canned is perfect, juice included)
  • Bell peppers (I like a mix for that pop of color)
  • Soy sauce
  • Brown sugar
  • Garlic (fresh or jar stuff is fine)
  • Ginger (sometimes I go rogue, sometimes not)

I mean, most of this is just pantry stuff. That makes shopping a breeze, right? And that pineapple juice is what makes the sauce sing. Don’t skip.

Variations

Here’s the fun bit—this recipe loves some tweaks. If you only have chicken breasts, go ahead. Want it saucier? Double the sauce and go nuts. Sometimes I throw in red onion or even a glug of BBQ sauce for extra kick (shhh, don’t tell traditionalists). Feeling spicy? A squirt of sriracha goes a long way. My cousin once added mango chunks… it was weirdly amazing. Gluten-free? Just use tamari instead of soy sauce. Honestly, one friend swears by adding a handful of frozen peas in the last hour. Not authentic, I guess—but hey, food should fit your mood.

“Made this last weekend for my whole family and there wasn’t a single piece of chicken left! Next time doubling the batch. The pineapple makes it something special.”
— Mallory C.

Tips for getting the most out of this recipe

If you wanna nail Hawaiian Crockpot Chicken every time, trust these little life hacks. First, don’t skimp on the pineapple juice! It keeps the chicken super juicy, and you want that sweet tang. Also, if you like a thicker sauce, mix a spoonful of cornstarch with water near the end and stir it in for a minute or two. It’ll go glossy and hug the chicken like magic. For tender, shreddable chicken, keep your slow cooker on low unless you’re pinched for time. Oh, and here’s a pro move: toss a handful of sliced green onions over the top at serving. Makes it look like you went to culinary school, but let’s keep that our little secret.

Serving Suggestions

Wanna level up? Do it this way:

  • Spoon your Hawaiian Crockpot Chicken over a fat scoop of sticky rice—perfect for soaking up sauce.
  • Add a side of simple steamed veggies like broccoli or snap peas (quick and healthy).
  • Fresh pineapple chunks on the side? Not fancy, but somehow extra festive.
  • Leftovers? Pack ‘em for lunch with some extra sauce, trust me.

Try a new combo every time until you settle on your family’s favorite. Life’s too short for boring leftover chicken.

Common Questions

Can I use frozen chicken?
Yep, but let it thaw before cooking so everything cooks evenly.

What veggies taste best?
Bell peppers are classic, but onions or even carrots add color and crunch.

How do I keep the chicken from drying out?
Make sure there’s plenty of pineapple juice and don’t overcook—low and slow wins.

Is this recipe spicy?
Not at all (unless you add heat). Want a little zing? Toss in a pinch of chili flakes.

Can I double the recipe?
Absolutely, as long as your slow cooker can handle it!

Why you’ll love making this again (and again)

If you’re chasing big flavor and minimum effort, Hawaiian Crockpot Chicken checks all the boxes. It comes out juicy and bright every single time—even if you get distracted halfway and forget about it for an hour. Try it out, let it become your new midweek hero, and if you need more chicken magic, the Best Crockpot Chicken Breast and Easy BBQ Chicken Crockpot Recipe are total winners too. For official ingredient amounts, check out Sweet Hawaiian Crockpot Chicken Ingredients or snag more inspiration from this collection of easy chicken slow cooker recipes. Go on—give your dinner a vacation vibe!

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Hawaiian Crockpot Chicken

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Hawaiian Crockpot Chicken

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A quick and easy recipe for Hawaiian Crockpot Chicken with bold pineapple flavor, perfect for busy nights.

  • Total Time: 255 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless chicken thighs (or breasts)
  • 1 can pineapple with juice
  • 2 bell peppers (sliced)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic (minced)
  • 1 tsp ginger (optional)

Instructions

  1. Trim the chicken and place it in the slow cooker.
  2. Add the pineapple (with juices) and sliced bell peppers.
  3. In a small bowl, mix soy sauce, brown sugar, garlic, and ginger.
  4. Pour the sauce over the chicken and gently toss to combine.
  5. Set the crockpot on high for 4 hours or low for 6-7 hours.
  6. Once done, serve over steamed rice.

Notes

For thicker sauce, mix cornstarch with water towards the end of cooking. Serve with sliced green onions on top.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Hawaiian
  • Diet: Gluten-Free (with substitutions)

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 17g
  • Sodium: 800mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 80mg

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