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Sweet Hawaiian Crockpot Chicken Recipe

Sweet Hawaiian Crockpot Chicken

Bring a taste of the tropics to your dinner table with this Sweet Hawaiian Crockpot Chicken. Tender chicken, juicy pineapple, and a tangy-sweet sauce come together effortlessly in the slow cooker, making it perfect for busy weeknights and family gatherings alike.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Dinner
Cuisine Hawaiian
Servings 6 people
Calories 320 kcal

Equipment

  • 1 Crockpot (slow cooker)
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

Main Ingredients

  • 2 lb boneless, skinless chicken breasts or thighs
  • 1 cup pineapple chunks fresh or canned, drained
  • 1 cup bell peppers sliced, any color
  • 0.5 cup low sodium soy sauce
  • 0.5 cup honey
  • 0.25 cup ketchup
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated or 1/2 tsp ground ginger

Optional Ingredients

  • 1 tbsp cornstarch for thickening, optional
  • 2 tbsp water
  • 1 tbsp alcohol-free vanilla extract optional, for depth

Instructions
 

  • Slice the bell peppers and drain the pineapple if using canned. Mince the garlic and grate the ginger.
  • Place chicken pieces in the crockpot. Scatter pineapple chunks and bell pepper slices over the top.
  • In a bowl, whisk together soy sauce, honey, ketchup, garlic, ginger, and alcohol-free vanilla extract. Pour over the chicken and veggies.
  • Set your crockpot on low for 5 to 6 hours, or high for 3 to 4 hours, until the chicken is fork-tender.
  • If you like a thicker sauce, mix cornstarch and water in a small bowl. Stir into the crockpot during the last 30 minutes of cooking.
  • Let chicken rest a few minutes before shredding or serving for juicy results.

Notes

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until hot throughout. This dish also freezes well for up to 2 months. Thaw in the fridge overnight before reheating.