Sweet Hawaiian Chicken Crockpot
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with tropical flavors, this Sweet Hawaiian Crockpot Chicken is the answer. Juicy chicken, sweet pineapple, and colorful bell peppers simmer together in a tangy, sticky-sweet sauce that’s as comforting as it is exciting. This recipe is one of my favorite quick easy crockpot meals chicken lovers will adore, and it’s proof that weeknight dinners don’t have to be boring. Whether you’re craving love island food ideas or just need a no-fuss dinner, this crockpot dump and go meal brings a taste of paradise right to your table.
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 3 hours |
| Total Time | 3 hours 15 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | Hawaiian-Inspired, American |
| Best Season | Summer or Anytime You Need Sunshine |
Why You’ll Love This Recipe
- Low effort, high reward: This is a crockpot dump and go meal that practically cooks itself, giving you more time to relax.
- Perfect balance of flavors: Sweet pineapple, savory soy, tangy vinegar, and rich chicken create an unforgettable tropical taste.
- Colorful and healthy: Bell peppers and onions not only brighten the dish but also pack in nutrients, making it one of the tastiest crockpot healthy recipes chicken lovers will crave.
- Great for gatherings: Whether it’s a romantic crockpot dinner for two or a family meal, it’s a crowd-pleaser that looks as good as it tastes.
- Versatile and freezer-friendly: Make ahead for meal prep or freeze for a rainy day when you need a quick easy healthy dinner recipe crockpot style.
Sweet Hawaiian Crockpot Chicken
- Total Time: 3 hours 15 minutes
- Yield: 4 1x
Description
Juicy chicken, sweet pineapple, and colorful bell peppers simmer together in a tangy, sticky-sweet sauce that’s as comforting as it is exciting. This dump-and-go crockpot meal is a tropical twist on easy weeknight comfort food.
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds), cut into bite-sized cubes
- 1 can (20 oz.) pineapple chunks in juice, drained (reserve juice)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 medium sweet onion, chopped into 1-inch pieces
- ¾ cup pineapple juice (from the can)
- ½ cup ketchup
- ⅓ cup soy sauce (low sodium recommended)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ cup cornstarch
- ¼ cup water
- Cooked rice, for serving
- Sliced green onions and sesame seeds, for garnish (optional)
Instructions
1. Drain pineapple chunks and reserve about ¾ cup of the juice. If you have less, add water or chicken broth to reach the amount.
2. Spray the crockpot with nonstick cooking spray for easier cleanup. Add chicken, bell peppers, onion, and drained pineapple chunks.
3. In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger until smooth. Pour over chicken and vegetables, then stir to coat.
4. Cover and cook on Low for 4 hours or High for 3 hours, until chicken is tender and fully cooked.
5. About 30 minutes before serving, whisk together cornstarch and water to form a slurry. Turn crockpot to High, stir in slurry, cover, and cook another 20–30 minutes to thicken.
6. Taste the sauce and season with salt or pepper if needed.
7. Serve over fluffy rice, garnished with sesame seeds and green onions.
Notes
Use chicken thighs for a juicier option.
Add red pepper flakes or sriracha if you like heat.
Freeze uncooked ingredients in a bag for a dump-and-go freezer meal.
Swap ketchup for teriyaki sauce for an Asian twist.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired, American
Nutrition
- Serving Size: 2 cups
- Calories: 542 kcal
- Sugar: 51 g
- Fat: 6 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 53 g
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds), cut into bite-sized cubes
- 1 can (20 oz.) pineapple chunks in juice, drained (reserve juice)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 1 medium sweet onion, chopped into 1-inch pieces
- ¾ cup pineapple juice (from the can)
- ½ cup ketchup
- ⅓ cup soy sauce (low sodium recommended)
- ¼ cup brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ¼ cup cornstarch
- ¼ cup water
- Cooked rice, for serving
- Sliced green onions and sesame seeds, for garnish (optional)
Ingredient Tips Table
| Ingredient | Tip |
| Chicken breasts | Cut into even cubes so they cook uniformly. Chicken thighs also work for a juicier bite. |
| Pineapple chunks | Drain well but save the juice for the sauce base. Fresh pineapple works too but adjust sweetness. |
| Bell peppers | Use a mix of red and green for color and balance. Yellow or orange can be swapped in. |
| Onion | Sweet onion adds mildness but red onion gives a sharper bite. |
| Soy sauce | Choose low sodium to prevent overly salty sauce. |
| Rice vinegar | Apple cider vinegar works if that’s what you have on hand. |
| Garlic & ginger | Freshly minced adds depth, but jarred versions save time. |
| Cornstarch | Always mix with water to prevent clumps when thickening. |
Step-by-Step Instructions
- Drain pineapple chunks and reserve about ¾ cup of the juice. If you have less, add water or chicken broth to reach the amount.
- Spray the crockpot with nonstick cooking spray for easier cleanup. Add chicken, bell peppers, onion, and drained pineapple chunks.
- In a bowl, whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger until smooth. Pour over chicken and vegetables, then stir to coat.
- Cover and cook on Low for 4 hours or High for 3 hours, until chicken is tender and fully cooked.
- About 30 minutes before serving, whisk together cornstarch and water to form a slurry. Turn crockpot to High, stir in slurry, cover, and cook another 20–30 minutes to thicken.
- Taste the sauce and season with salt or pepper if needed.
- Serve over fluffy rice, garnished with sesame seeds and green onions.
Helpful Tips
- Cut chicken into even pieces so they cook at the same speed.
- Always add cornstarch slurry at the end to avoid clumping or over-thickening.
- Stir the sauce well before serving to make sure flavors are evenly distributed.
- Use a crockpot liner or cooking spray for super easy cleanup.
Expert Tips for the Best Results
- Balance sweetness: Taste the sauce before thickening. If it’s too sweet, add a splash of vinegar. If too tangy, stir in more brown sugar.
- Don’t overcook chicken: Cooking longer than needed can make it dry. Stick to the recommended times.
- Make it spicy: Add red pepper flakes or sriracha to give the sauce a fiery twist.
- Rice matters: Serve with jasmine or basmati rice for the best fluffy pairing that soaks up the sauce.
Recipe Variations
- Crockpot Pineapple Chicken Thighs: Swap chicken breasts with thighs for richer flavor and juicier texture.
- Sweet and Spicy Version: Add chili garlic sauce or hot honey for a flavor contrast.
- Vegetarian Hawaiian Mix: Replace chicken with tofu or chickpeas while keeping the pineapple and peppers.
- Teriyaki Twist: Replace ketchup with teriyaki sauce and add extra sesame seeds for an Asian-inspired flavor.
Make Ahead & Freezer Tips
This dish is perfect for meal prep. Refrigerate cooked chicken in an airtight container for up to 4 days. For freezer prep, assemble uncooked ingredients (except cornstarch and water) in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking in the crockpot. Leftovers also freeze beautifully for up to 3 months.
Serving Suggestions
Serve over hot rice for the classic pairing, or try with quinoa for extra protein. Garnish with green onions and sesame seeds for color and crunch. For a festive touch, serve in hollowed pineapple halves as bowls.
Pairing Ideas
Pair this tropical chicken with coconut rice, a fresh cucumber salad, or roasted vegetables. For drinks, pineapple mojitos or iced green tea are refreshing choices. A light white wine like Riesling also complements the sweetness.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave in short bursts with a splash of water to keep it moist. On the stovetop, reheat gently over medium-low heat until warmed through.
Frequently Asked Questions (FAQs)
Can I make this recipe with frozen chicken? Yes, but thaw first for best results. Frozen chicken adds extra liquid and may dilute the sauce.
What if I don’t have rice vinegar? Apple cider vinegar works great. White vinegar is a last resort since it’s sharper.
Can I double this recipe? Absolutely. Use a larger crockpot and extend the cooking time slightly if needed.
Is this dish gluten free? Use gluten-free soy sauce or tamari to make it gluten free.
Can I cook this on the stovetop instead? Yes. Simmer all ingredients in a Dutch oven for 30–40 minutes, then thicken with cornstarch slurry.
What sides go best with this dish? Steamed broccoli, coconut rice, or even a fresh fruit salad are excellent complements.
How do I keep the chicken tender? Avoid overcooking and cut the pieces evenly. Chicken thighs are more forgiving if you worry about dryness.
Nutrition Info
| Serving Size | 2 cups |
| Calories | 542 kcal |
| Protein | 53 g |
| Carbohydrates | 69 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 51 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Sweet Hawaiian Crockpot Chicken is a comforting, colorful, and flavor-packed dish that will brighten up your dinner table. Whether you’re serving it for a family meal or a romantic crockpot dinner, its tropical charm will win everyone over. Give it a try and bring a little taste of the islands to your home tonight.
