Transport your taste buds to the tropics with mouthwatering Slow Cooker Hawaiian Chicken. With just 10 minutes of prep, this easy crock pot recipe yields tender chicken simmered in a sweet-and-salty pineapple sauce made from pineapple, soy sauce, barbecue sauce, and brown sugar.
This simple, family-friendly dish is perfect for busy weeknights and feeds a crowd with minimal fuss.
Why you’ll love this recipe
Chicken is versatile, and this slow cooker Hawaiian chicken offers a refreshing change from everyday preparations. The combination of pineapple and a savory sauce creates a balanced sweet-and-sour profile that appeals to both kids and adults. It’s low-effort, uses pantry-friendly ingredients, and makes a flavorful weeknight meal or an easy option for meal prep.
- Minimal prep: Toss everything in the slow cooker and let it do the work—about ten minutes of hands-on time.
- Simple ingredients: Most items are common pantry staples. Canned pineapple keeps this recipe reliable year-round.
- Family-friendly flavor: Its sweet-savory sauce is a great way to introduce new tastes or please picky eaters who love sweet sauces.
Serve over white rice, brown rice, or coconut rice for a complete meal. Leftover pineapple chunks make a nice garnish and add texture.
Ingredients
All ingredients are easy to find and make this Hawaiian chicken a convenient slow cooker recipe.
- 6 boneless, skinless chicken thighs —season with salt and pepper when placing in the slow cooker.
- ¼ teaspoon salt and ⅛ teaspoon black pepper
- ½ onion, chopped (white or yellow)
- 1 red bell pepper, chopped
- 1 (20 oz) can pineapple chunks with juice, divided —reserve the juice for the sauce and thickening step.
- 1 tablespoon soy sauce (or tamari/coconut aminos)
- 1 cup barbecue sauce
- ½ cup brown sugar
- 1 tablespoon cornstarch (for thickening)
- Optional for serving: white or brown rice and chopped green onion or scallion
Substitutions
Bell pepper and onion: a frozen pepper-and-onion mix works fine and saves prep time.
Soy sauce: swap with tamari or coconut aminos for a gluten-free option; low-sodium soy sauce is also acceptable.
How to make slow cooker Hawaiian chicken
This is a classic set-it-and-forget-it slow cooker meal. Follow these straightforward steps for tender chicken and a glossy, flavorful sauce.
Step 1: Place chicken thighs in the slow cooker and season with salt and pepper. Add the chopped onion and red bell pepper.
Top the chicken and vegetables with 1 cup of the pineapple chunks and ½ cup of pineapple juice. Add the soy sauce, barbecue sauce, and brown sugar.
Step 2: Cover and cook on low for 6 hours or on high for 4 hours, until chicken is nearly cooked through.
Step 3: About 15 minutes before serving, whisk the cornstarch with ½ cup of the reserved pineapple juice until smooth. Stir this slurry into the slow cooker and continue cooking until the sauce thickens and the chicken reaches 165°F.
Garnish with remaining pineapple chunks and chopped scallions. Serve over rice for a complete meal.
Variations
Once you’ve tried the basic recipe, try these tasty twists to customize heat, texture, and flavor:
Spicy Pineapple Kick: add red pepper flakes, diced jalapeño, or a splash of hot sauce to introduce heat that complements the sweetness.
Citrus Infused: stir in a tablespoon or two of fresh lime or orange juice for bright, tangy notes.
Coconut Cream: for a creamier, tropical variation, finish with a few tablespoons of coconut milk or cream stirred into the sauce just before serving.
Serving Suggestions
Pair this Hawaiian chicken with jasmine rice, coconut rice, or plain white/brown rice. Grilled or roasted vegetables work well, and a fresh Asian slaw or tropical fruit salad offers a crisp contrast to the warm, saucy chicken.
Top tip
This recipe freezes beautifully. For a convenient freezer meal, assemble the ingredients (reserve the cornstarch) in a freezer bag and thaw before slow cooking. Use canned pineapple rather than fresh if you plan to freeze.
Recipe FAQ
Yes. Slow cookers are designed to bring raw meat up to a safe temperature. Make sure the chicken reaches a safe internal temperature (165°F) before serving.
Browning is optional. Skipping it keeps the recipe simple, but searing the thighs first will add a deeper, caramelized flavor if you have the time.
If you tried this Slow Cooker Hawaiian Chicken, please leave a star rating and share how it turned out in the comments. Your feedback helps others find and enjoy this easy, flavorful recipe.
Related Recipes
Other slow cooker favorites to try:
-
Slow Cooker Shredded Chicken
-
Slow Cooker Taco Pasta
-
Crockpot BBQ Chicken
-
Slow Cooker Cajun Chicken Pasta
Recipe
Sweet Hawaiian Crockpot Chicken
Ingredients
- 6 boneless skinless chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ white or yellow onion, chopped
- 1 red bell pepper, chopped
- 1 (20 oz) can pineapple chunks with juice, divided
- 1 tablespoon soy sauce
- 1 cup barbecue sauce
- ½ cup brown sugar
- 1 tablespoon cornstarch
- White or brown rice
- Chopped green onion or scallion
Method
- Place the chicken thighs in the slow cooker and season with salt and pepper.
- Add the chopped onion and bell pepper. Pour in soy sauce, barbecue sauce, brown sugar, 1 cup of the pineapple chunks, and ½ cup of the pineapple juice. Reserve remaining pineapple juice.
- Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is nearly cooked through.
- About 15 minutes before serving, whisk the cornstarch with ½ cup reserved pineapple juice until smooth. Stir into the slow cooker and cook until the sauce thickens and the chicken reaches 165°F.
- Serve over rice and garnish with leftover pineapple chunks and chopped green onions if desired.
Farm Girl Tips
Substitutions: Frozen pepper-and-onion mixes are a convenient swap. Tamari or coconut aminos work in place of soy sauce for a gluten-free version.
Serving suggestions: Pair with jasmine or coconut rice and grilled vegetables. A crisp Asian slaw or tropical fruit salad makes a refreshing side.
Freezer meal: Assemble ingredients in a freezer bag (keep cornstarch separate) for a quick thaw-and-dump dinner later.
Nutrition
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