Why You’ll Love Crockpot Sweet Hawaiian Chicken Recipe
This recipe is perfect for busy days when you want something flavorful without spending hours in the kitchen. The crockpot does all the work, allowing the chicken to slowly absorb the rich combination of pineapple juice, brown sugar, soy sauce, and hoisin sauce.
You’ll love how tender the chicken becomes after slow cooking. The sweet and savory sauce thickens beautifully, creating a glossy coating that pairs perfectly with rice or vegetables. It’s family-friendly, meal-prep friendly, and easily customizable to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lb chicken breast
¾ cup pineapple juice
½ cup brown sugar
¼ cup soy sauce
3 tbsp hoisin sauce
1 tsp minced garlic
2 tbsp cornstarch
1–2 tbsp green onions
Directions
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Place the chicken breasts in the bottom of your crockpot in a single layer.
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In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, hoisin sauce, and minced garlic until well combined.
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Pour the sauce mixture evenly over the chicken.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked.
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Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
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In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
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Stir the cornstarch mixture into the crockpot. Cover and cook on high for an additional 20–30 minutes, or until the sauce thickens.
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Garnish with sliced green onions before serving.
Servings and timing
Servings: 6 servings
Prep time: 10 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: Approximately 6–7 hours
Variations
For added texture and flavor, stir in chunks of pineapple or sliced bell peppers during the last hour of cooking.
If you prefer a little heat, add red pepper flakes or a splash of sriracha to the sauce.
Boneless, skinless chicken thighs can be used instead of chicken breasts for a richer flavor and even more tenderness.
For a thicker, stickier sauce, increase the cornstarch slightly or let it cook uncovered for the final 15 minutes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium-low heat until heated through, adding a splash of water or pineapple juice if needed to loosen the sauce.
You can also reheat individual portions in the microwave in 30-second intervals, stirring between each interval.
This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen chicken in the crockpot?
For best results and food safety, it’s recommended to thaw the chicken before adding it to the crockpot to ensure even cooking.
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance. Store it in the refrigerator and reheat when ready to serve.
What can I serve with Sweet Hawaiian Chicken?
It pairs well with white rice, brown rice, jasmine rice, steamed broccoli, or stir-fried vegetables.
Can I use fresh pineapple juice?
Yes, fresh pineapple juice works beautifully and may provide an even brighter flavor.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F and shred easily with a fork.
Can I cook this on high instead of low?
Yes, cooking on high for 3–4 hours works well if you’re short on time.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure your hoisin sauce is gluten-free.
Can I make it less sweet?
You can reduce the brown sugar slightly or add a splash of rice vinegar to balance the sweetness.
Can I add vegetables directly to the crockpot?
Yes, vegetables like bell peppers or snap peas can be added during the last hour of cooking.
Why is my sauce too thin?
If the sauce is too thin, allow it to cook longer after adding the cornstarch slurry, or mix a small additional amount of cornstarch with water and stir it in.
Conclusion
Crockpot Sweet Hawaiian Chicken is a simple yet flavorful meal that brings tropical-inspired sweetness to your dinner table. With tender shredded chicken coated in a rich, glossy sauce, it’s a dependable recipe you’ll return to again and again. Whether served fresh or enjoyed as leftovers, this slow cooker favorite makes weeknight dinners easy and delicious.
Crockpot Sweet Hawaiian Chicken
Crockpot Sweet Hawaiian Chicken is a tender, juicy slow-cooked dish made with chicken breasts simmered in a sweet and savory pineapple sauce. With minimal prep and simple ingredients, this recipe delivers bold tropical flavor with very little effort.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours
- Total Time: 6–7 hours
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired
- Diet: Halal
Ingredients
- 2 lb boneless, skinless chicken breast
- ¾ cup pineapple juice
- ½ cup brown sugar
- ¼ cup soy sauce
- 3 tbsp hoisin sauce
- 1 tsp minced garlic
- 2 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- 1–2 tbsp green onions, sliced
Instructions
- Place the chicken breasts in the bottom of your crockpot in a single layer.
- In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, hoisin sauce, and minced garlic until well combined.
- Pour the sauce mixture evenly over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
- Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
- Stir the slurry into the crockpot. Cover and cook on high for an additional 20–30 minutes, or until the sauce thickens.
- Garnish with sliced green onions before serving.
Notes
- For added flavor and texture, stir in pineapple chunks or sliced bell peppers during the last hour of cooking.
- Add red pepper flakes or a splash of sriracha for a spicy variation.
- Boneless, skinless chicken thighs can be substituted for richer flavor.
- If the sauce is too thin, cook longer after adding the slurry or add an additional small amount of cornstarch mixed with water.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 24 g
- Sodium: 760 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 95 mg
