Sweet Hawaiian Crockpot Chicken

A Tropical Twist on Weeknight Dinner

If you’re searching for a meal that combines tropical flavors with effortless preparation, look no further than Sweet Hawaiian Crockpot Chicken. This irresistible dish is brimming with sweet pineapple, savory soy sauce, and aromatic garlic and ginger—perfectly balanced to create a comforting yet exotic meal. It’s ideal for busy weeknights, family dinners, or when you simply want to impress with minimal effort.

Whether you’re a seasoned home cook or a kitchen newbie, this recipe is for anyone craving flavor without the fuss. It’s made in a crockpot, so there’s virtually no hands-on cooking, and the end result is juicy, shredded chicken drenched in a thick, sweet-and-sour glaze that’s nothing short of mouthwatering.

Let’s dive into everything you need to know about making, serving, and loving this incredible dish.

Why You’ll Love This Recipe

Sweet Hawaiian Crockpot Chicken is the ultimate dump-and-go dinner. It requires minimal prep time and simple pantry ingredients, yet delivers restaurant-quality flavor. Here are just a few reasons why it stands out:

  • Perfect for Meal Prep: The shredded chicken stores beautifully and can be used in various ways throughout the week.
  • Kid-Friendly: The sweetness of pineapple and brown sugar appeals to all ages.
  • Versatile: Serve it over rice, noodles, or in lettuce wraps. It’s easy to adapt to your preferences.
  • Low Effort, High Reward: With just 10–15 minutes of prep, your crockpot does the rest.

Ingredients You’ll Need

Here’s what goes into this flavor-packed recipe:

  • Chicken breasts (use as many as you need—this recipe scales easily!)
  • Pineapple chunks (fresh or canned in juice)
  • Soy sauce (low sodium recommended)
  • Brown sugar (light or dark both work)
  • Apple cider vinegar (for a tangy kick)
  • Minced garlic
  • Grated ginger (fresh or jarred)
  • Red pepper flakes (optional for a spicy touch)
  • Cornstarch (for thickening the sauce)
  • Water

Note on Quantities

While the original recipe listed “infinity” for each ingredient (likely a placeholder), we recommend the following as a base for 4 servings:

  • 2 pounds chicken breast
  • 1 cup pineapple chunks
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

You can scale up or down depending on the size of your crockpot or the number of servings needed.

Step-by-Step Directions

1. Layer Ingredients in the Crockpot

Place chicken breasts in a single layer at the bottom of your crockpot. Add pineapple chunks directly on top of the chicken.

2. Mix the Sauce

In a bowl, whisk together the soy sauce, brown sugar, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes. Stir until the sugar dissolves completely.

3. Pour and Cook

Pour the sauce mixture over the chicken and pineapple. Cover and cook on low for 4–6 hours, or until the chicken is tender and fully cooked.

4. Shred the Chicken

Remove chicken breasts from the crockpot and shred them using two forks. Discard any fatty bits and set the shredded chicken aside.

5. Thicken the Sauce

In a small bowl, mix the cornstarch with water until fully dissolved. Stir this slurry into the sauce in the crockpot. Cover and cook on high for 10–15 minutes to allow the sauce to thicken.

6. Combine and Serve

Return the shredded chicken to the crockpot and stir to coat evenly with the thickened sauce. Serve hot over rice, quinoa, or with steamed vegetables.

Kitchen Equipment Needed

  • Crockpot or slow cooker (4-quart or larger)
  • Medium mixing bowl
  • Whisk
  • Two forks (for shredding)
  • Cutting board
  • Knife
  • Measuring cups and spoons

Tips and Tricks for Best Results

  • Use Fresh Pineapple for a brighter, tangier flavor.
  • Low Sodium Soy Sauce helps you control the saltiness of the dish.
  • Make It Spicier by increasing red pepper flakes or adding a splash of sriracha.
  • Add Vegetables: Bell peppers, snap peas, or carrots can be added in the last hour of cooking for a complete one-pot meal.
  • Double the Sauce if you’re planning to serve over rice or noodles—you’ll want the extra!

Recipe Variations

  • Hawaiian BBQ Chicken: Add ¼ cup BBQ sauce to the mix for a smoky depth.
  • Pineapple Teriyaki Chicken: Replace apple cider vinegar with mirin and add a splash of sesame oil.
  • Sweet and Spicy Chicken Tacos: Serve the shredded chicken in taco shells with cabbage slaw and a drizzle of lime crema.

How to Store and Reheat

Refrigerating:

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

Freeze in portion-sized containers or freezer bags for up to 3 months. Make sure the sauce is included in the storage to keep the chicken moist.

Reheating:

Microwave in 30-second intervals until hot, or reheat on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce.

Perfect Pairings

Side Dishes:

  • Steamed Jasmine Rice or Coconut Rice
  • Garlic Green Beans
  • Roasted Sweet Potatoes
  • Hawaiian Macaroni Salad

Beverages:

  • Sparkling pineapple juice
  • Light, crisp white wine (like a Riesling or Pinot Grigio)
  • Tropical iced tea with lime

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay juicy. Just trim the excess fat before cooking.

Can I cook this on high to save time?

Yes, cook on high for 2.5–3.5 hours. Just make sure the chicken reaches an internal temperature of 165°F (74°C).

Is it gluten-free?

To make this dish gluten-free, use a certified gluten-free soy sauce or substitute with coconut aminos.

Can I skip the cornstarch?

Cornstarch is key to thickening the sauce. If you don’t have it, you can substitute with arrowroot powder or make a quick roux on the stovetop using flour and butter.

Can I prepare this ahead of time?

Definitely! Combine all ingredients (except cornstarch and water) in a freezer-safe bag and freeze. Thaw overnight in the fridge, then dump everything into the crockpot in the morning.

Final Thoughts

Sweet Hawaiian Crockpot Chicken is the kind of recipe that makes you fall in love with your slow cooker all over again. It’s flavorful, effortless, and endlessly adaptable to your personal taste. Whether you’re feeding a hungry family, prepping meals for the week, or hosting a casual gathering, this dish delivers every single time.

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