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Sweet Hawaiian Crockpot Chicken Recipe

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This Sweet Hawaiian Crockpot Chicken recipe is a flavorful and easy-to-make dish that combines the tropical taste of pineapple, soy sauce, and brown sugar. Perfect for busy weeknights or meal prep, it’s a crowd-pleasing meal that is tender, savory, and slightly sweet. Serve it over rice for a complete and satisfying meal.

Ingredients

  • 2 lb chicken, cut into bite-sized chunks (white or dark meat)
  • 1 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 1/3 cup soy sauce (low sodium recommended)
  • 1 can (15 oz) pineapple chunks, drained (optional)
  • 1 Vidalia onion, chopped (optional)
  • 1 green bell pepper, cut into chunks (optional)

Instructions

  • Prepare Chicken and Vegetables: Cut the chicken into bite-sized pieces. Dice the onion and chop the bell pepper if you're using them.
  • Mix the Sauce: In a slow cooker, combine pineapple juice, brown sugar, and soy sauce. Stir until the brown sugar dissolves completely.
  • Add Ingredients: Add the chicken pieces, pineapple chunks, diced onion, and bell pepper to the slow cooker. Stir gently to coat everything in the sauce.
  • Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken is fork-tender.
  • Serve: Cook rice (white or jasmine) while the chicken finishes cooking. Serve the chicken and sauce over the rice, ensuring there is plenty of sauce with each serving.

Notes

  • For a spicier version, add sriracha or red pepper flakes.
  • Use boneless, skinless chicken thighs for a juicier texture.
  • To make it vegetarian, swap the chicken for tofu or tempeh.
  • Freeze leftovers for up to 2 months and reheat as needed.
  • To make this gluten-free, use a gluten-free soy sauce.