Introduction

Let your slow cooker do the heavy lifting with this easy Sweet Hawaiian Crockpot Chicken. Juicy chicken slow-cooked in a rich, sweet pineapple sauce makes for a low-effort, flavor-packed meal that’s perfect for busy weeknights or casual family dinners.

A white bowl filled with fluffy white rice as the bottom layer, topped with multiple pieces of golden-brown, crispy battered chicken coated thickly in a shiny, rich reddish-brown sauce that looks sticky and glossy. The chicken pieces sit closely together, layered over the rice, with the saucy glaze dripping slightly between the pieces. The background shows a white marbled texture, giving a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken thighs or breasts
1 cup pineapple juice
0.5 cup brown sugar
0.5 cup soy sauce
2 cloves garlic, minced
0.25 cup ketchup
2 tablespoons cornstarch
2 tablespoons water

Instructions

Step 1: In a mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, and minced garlic until fully blended.
Step 2: Place chicken in a single layer at the bottom of your crockpot.
Step 3: Pour the sauce mixture over the chicken, ensuring each piece is coated.
Step 4: Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
Step 5: Remove chicken from crockpot and set aside.
Step 6: In a small bowl, mix cornstarch and water to create a slurry.
Step 7: Add slurry to the sauce in the crockpot and stir.
Step 8: Cook on HIGH for 10–15 minutes until sauce thickens.
Step 9: Return chicken to crockpot, coat in sauce, and serve over rice or noodles.

Tips & Variations

Use chicken thighs for extra tenderness—they hold up better in slow cooking.
For a thicker sauce, allow extra time after adding the cornstarch slurry to simmer uncovered.
Want more texture? Stir in pineapple chunks during the last hour of cooking.
Add red pepper flakes or a splash of hot sauce if you prefer some heat.
If using canned pineapple, choose chunks packed in juice (not syrup) and mash or blend them for best results.

Storage

Let the chicken cool fully, then transfer to an airtight container and refrigerate for up to 4 days. To freeze, portion the chicken and sauce into freezer-safe bags or containers; it will keep well for up to 2 months. Reheat gently in the microwave or on the stovetop until hot throughout, adding a splash of water if the sauce has thickened too much.

How to Serve

The dish shows a close-up of several golden brown, crispy fried chicken pieces covered in a thick, shiny, dark reddish-brown sauce that pools and clings to each piece, giving a glossy texture. These chicken pieces sit on a base of white, fluffy rice that provides a soft contrast to the crunchy chicken. The food is served in a white bowl with a smooth rim, placed on a white marbled surface that gives a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How spicy is this dish?

Not spicy at all! It leans sweet and savory. If you want heat, add red pepper flakes or a splash of hot sauce.

Can I use canned pineapple instead of juice?

Yes, especially if it’s packed in juice (not syrup). Blend or mash the pineapple chunks for a similar effect.

What cut of chicken is best?

Chicken thighs are preferred for their richness and tenderness, but breasts work well too if you want a leaner option.

Can I double the recipe?

Absolutely. Just make sure your crockpot can handle the volume and increase cooking time slightly.

Can I cook this on the stovetop?

You can! Simmer the chicken in the sauce over medium-low heat until cooked through, then thicken the sauce with the cornstarch slurry as directed.

What side dishes go well with it?

Rice, coconut rice, stir-fried vegetables, or a light cucumber salad are great complements.