Say hello to your new favorite weeknight dinner! This Sweet Hawaiian Crockpot Chicken is tender, juicy, and bursting with tropical flavors. With sweet pineapple, colorful peppers, and a tangy-savory sauce, this dish is both comforting and refreshingly different. Best of all? Your slow cooker does most of the work.
A Family Favorite That Brings Sunshine to the Table
Let me tell you, this recipe has earned “legendary” status in our house. The first time I made it, my husband asked if I’d secretly ordered takeout—he couldn’t believe it came from our kitchen! Since then, it’s been on regular rotation. It’s the kind of dish that makes everyone do a little happy dance at the dinner table. My little ones love the sweet pineapple chunks, and I love that I can just toss everything in the crockpot and get back to my day. It’s cozy, flavorful, and a total crowd-pleaser.
Why This Sweet Hawaiian Crockpot Chicken Deserves a Spot on Your Menu
Tropical & Tangy: The combo of pineapple juice, barbecue sauce, and a hint of ginger creates a sweet and zesty glaze that soaks into every bite of the chicken.
Colorful & Nutritious: With vibrant red and yellow bell peppers, it’s as beautiful as it is nutritious.
Hands-Off Cooking: The slow cooker handles the heavy lifting—just dump, set, and forget!
Perfect for Meal Prep: Make a big batch and enjoy leftovers over rice, in wraps, or even on Hawaiian rolls.
Kid & Husband Approved: Sweet enough for picky eaters, and hearty enough for hungry husbands.
📝 Ingredients (Serves 4-6):
900g (2 lbs) boneless, skinless chicken thighs or breasts
1 can (560g / 20 oz) pineapple chunks, drained (save the juice!)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
240ml (1 cup) of your favorite barbecue sauce
120ml (½ cup) soy sauce
50g (¼ cup) brown sugar
1 tbsp freshly grated ginger
2 garlic cloves, minced
30g (¼ cup) cornstarch
60ml (¼ cup) cold water
Cooked rice, for serving
Chopped green onions and sesame seeds, for garnish
🍽 Directions:
Layer the Crockpot: Place the chicken at the bottom of your slow cooker. Layer the chopped red and yellow bell peppers along with the pineapple chunks over the chicken.
Mix the Sauce: In a mixing bowl, whisk together the reserved pineapple juice, barbecue sauce, soy sauce, brown sugar, ginger, and garlic.
Add the Sauce: Pour this flavorful mixture evenly over the chicken and veggies.
Cook It Low & Slow: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
Shred & Thicken: Remove the chicken, shred it with two forks, and return it to the pot. In a separate bowl, stir the cornstarch and cold water together until smooth, then stir it into the crockpot to thicken the sauce.
Final Touch: Cook on high for another 15–20 minutes until the sauce reaches your desired consistency.
Serve: Spoon the sweet Hawaiian chicken over steamed rice. Garnish with green onions and sesame seeds for a tasty finishing touch.
🔄 Notes & Tips:
Chicken Choice: Thighs tend to be more flavorful and juicy, but breasts work great if you prefer leaner meat.
Make it Spicy: Add a dash of red pepper flakes or a sliced jalapeño for a spicy twist.
Soy Sauce Swap: Use low-sodium soy sauce if you’re watching your salt intake.
Gluten-Free? Make sure your barbecue sauce and soy sauce are certified gluten-free.
Storage: Leftovers keep beautifully in the fridge for 3–4 days and freeze well for up to 2 months.