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Crock Pot Hawaiian Chicken is tender chicken drenched in a lip-smacking glaze that’s made from a combo of sweet pineapple, savory soy sauce, and rich brown sugar.
I’m always on the lookout for new crockpot recipes that will be good for Sunday lunches. But sometimes you can’t get away from the classics like this simple Crock Pot Hawaiian Chicken.
What makes this recipe even better is how easy it is. Just toss your boneless chicken breasts or thighs into the crock pot, along with juicy pineapple chunks. Then, drizzle in some soy sauce for that umami kick, and sprinkle in brown sugar for a hint of sweetness. That’s it!
If you’re in a bit of a time crunch, first cut the chicken into 1-2″ cubes. This will help it to cook more quickly and lets that sauce really soak into the meat for super flavorful bites!
Speaking of flavorful, you can add all sorts of extra goodness with your favorite spices. There’s no need to add salt because of the soy sauce, but here are a few ideas:
- smoked paprika-adds a bit of smokey depth and pretty red color
- garlic-I add it to every recipe whether called for or not 🙂
- onion powder-another delicious layer of flavor that’s not too strong
- red pepper flakes or cayenne pepper-add some heat if desired
- ground pepper-black, white, pink or a mixture of all three
Now, here’s the magic part. Let the crock pot work its wonders while you tackle the million other things on your to-do list. I love when I’ve already tackled the “what’s for dinner” question early in the day!
What to serve with Crock Pot Hawaiian Chicken:
- white rice-if you have a pressure cooker/multi-cooker like the Crockpot Express, you can make a batch of rice in that while your slow cook the chicken! If not, the stove-top method is great, too.
- leafy salad-my kids are great salad eaters, so I usually serve a salad with every meal. It’s nice to have a little “crunch” to go along with the tender chicken and rice.
- macaroni salad–all the Hawaiian BBQ places in our area serve macaroni salad as a side with their meats. I know this isn’t exactly the same, but I think it would still go well with macaroni salad.
- stir-fry vegetables-Bell peppers, snap peas, carrots, and zucchini sautéed in a touch of soy sauce and garlic will provide a fresh and colorful side dish.
- fruit salad-finish the meal with a sweet salad that’s packed with tropical fruits.
Crock Pot Hawaiian Chicken
Ingredients
- 1 (20 oz.) can pineapple chunks with juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 pounds boneless skinless chicken breast or thighs whole or cubed (see notes)
- 2 tbsp cold water optional
- 1 tbsp corn starch optional
Instructions
- 1 (20 oz.) can pineapple chunksPour pineapple into slow cooker.
- 1/2 cup soy sauce, 1/3 cup brown sugarMix soy sauce and brown sugar in a small bowl
- 2 pounds boneless skinless chicken breast or thighsPlace chicken over pineapple and pour soy sauce mixture over it
- Cook on low for 3-4 hours
- 2 tbsp cold water, 1 tbsp corn starchTo thicken the cooking juice for a sauce, pour it into a small saucepan and add the corn starch slurry (mix cold water and corn starch first.) Simmer for a few minutes until it reaches desired thickness.
- Pour sauce over chicken and serve with white rice.
Notes
Nutrition
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Josh says
This was awful, followed recipe exactly, meat did not pick up sauce, just was a mess and waste of time and ingredients, won’t make again
Nicole Burkholder says
Sorry to hear you didn’t like it. Our family regularly enjoys it, and several others have commented saying they liked it as well. But tastes are subjective, I suppose. Did you use the cornstarch slurry to thicken the cooking juices to make the sauce? That’s how you get a thicker sauce that really sticks to the meat. Otherwise, it’s just a thin “sauce” that’s really just chicken juices, pineapple and soy sauce-all very thin/watery liquids. If you want a sauce, you have to thicken it up.