Looking for a dinner that’s easy to prep, full of flavor, and guaranteed to make your kitchen smell amazing? This Sweet Hawaiian Crockpot Chicken is just the ticket. It’s one of those meals that checks all the boxes: sweet, savory, colorful, and comforting. Perfect for busy weeknights or lazy weekends, this dish delivers big tropical flavor without a lot of fuss.
Inspired by island-style cooking, this recipe combines tender chunks of chicken with juicy pineapple, bell peppers, and a sticky-sweet soy garlic sauce. It’s one of those meals where every bite hits with sweet, salty, tangy, and just a little zip from the vinegar. Serve it over rice or noodles for a hearty, feel-good dinner the whole family will love.
Even though this dish uses simple ingredients, the slow simmer in the crockpot lets all the flavors meld together into a glossy, crave-worthy sauce that clings to every bite of chicken and veggie. The best part? It’s adaptable — you can switch up the peppers, use canned or fresh pineapple, and even spice it up with a dash of chili flakes if you like heat.
Let’s get started with the ingredients and the first few easy steps.
Ingredients for Sweet Hawaiian Crockpot Chicken
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (20 oz) pineapple chunks, drained (reserve ¼ cup juice)
- 2 cloves garlic, minced
- ½ cup soy sauce
- ⅓ cup brown sugar
- ¼ cup reserved pineapple juice
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Salt & pepper to taste
- Optional: chopped green onions & sesame seeds for garnish
STEPS: Sear the Chicken and Sauté the Veggies
Step 1: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with a little salt and pepper, and sauté until golden and cooked through — about 6 to 7 minutes. This gives the chicken a nice sear before it goes into the crockpot.
Step 2: Add Peppers and Garlic
Add the minced garlic, chopped red bell pepper, and green bell pepper to the skillet. Cook for another 2–3 minutes, just until the peppers start to soften and the garlic is fragrant.
Simmer, Thicken, and Finish This Sweet & Savory Favorite
Now that the chicken is cooked and your bell peppers are starting to soften, it’s time to bring in the sweet and savory flavor that gives this Sweet Hawaiian Crockpot Chicken its name. This part of the recipe is where everything comes together — a simple sauce, a quick simmer, and a final toss with pineapple for that signature island twist.
Even though the original title mentions the crockpot, this version comes together entirely on the stovetop in under 30 minutes. It’s perfect for those times when you want all the rich, slow-cooked flavor, but don’t have hours to wait.
STEPS: Mix the Sauce and Simmer
Step 3: Make the Sauce
In a small bowl, whisk together the soy sauce, brown sugar, ¼ cup of the reserved pineapple juice, and rice vinegar or apple cider vinegar. This creates a sweet, salty, tangy sauce that’s the heart of the dish.
Step 4: Pour in the Sauce
Pour the sauce over the chicken and peppers in the skillet. Stir well to coat everything evenly. Let it simmer for 2–3 minutes, letting the sauce start to bubble and slightly reduce.
STEPS: Thicken and Add Pineapple
Step 5: Thicken the Sauce
In a small bowl, combine the cornstarch with 2 tablespoons of water to make a slurry. Stir until smooth, then pour it into the skillet while stirring constantly. Let it cook for another 1–2 minutes until the sauce thickens to a glossy, sticky consistency that clings to the chicken and veggies.
Step 6: Add the Pineapple
Stir in the drained pineapple chunks and cook for another 1–2 minutes, just until heated through. This is what gives the dish that bright, tropical sweetness that balances the savory soy sauce perfectly.
Sweet Hawaiian Crockpot Chicken FAQs and Final Touches
By now, your kitchen smells amazing, the sauce is thick and glossy, and the pineapple is warm and sweet. All that’s left is to dish up your Sweet Hawaiian Crockpot Chicken and add those finishing touches that take it over the top. Whether you’re serving it over fluffy rice, noodles, or even tucked into lettuce wraps, this is one meal that brings serious flavor without serious effort.
Before we wrap up, here are a few quick answers to common questions and tips to help you customize or store your leftovers like a pro.
1. Can I make this in an actual crockpot?
Yes! Just skip the stovetop cooking and add the raw chicken, garlic, peppers, pineapple, soy sauce, sugar, juice, and vinegar directly into the slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, then stir in the cornstarch slurry and cook for another 15–20 minutes until thickened.
2. What’s the best way to serve this dish?
Serve it over white or brown rice, jasmine rice, or noodles. It also makes a great filling for lettuce wraps or a fun twist on tacos.
3. Can I use fresh pineapple instead of canned?
Absolutely. Just make sure it’s chopped into bite-sized pieces. If you’re using fresh pineapple, you can substitute orange juice or apple juice in place of the reserved canned juice.
4. How long does it keep in the fridge?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
5. Can I freeze it?
Yes. Let it cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Conclusion: Dinner That Feels Like a Mini Getaway
This Sweet Hawaiian Crockpot Chicken brings together everything you want in a weeknight meal — bold flavor, easy prep, and simple ingredients you probably already have on hand. Whether you’re dreaming of sunshine or just need a dinner the whole family will actually look forward to, this dish delivers every time.
Serve it hot, top it with green onions or sesame seeds, and don’t be surprised when it disappears fast. And if you try a twist — maybe add a little heat with chili flakes or use teriyaki sauce for a flavor switch — drop a comment and let us know how it turned out!
Description
This Sweet Hawaiian Crockpot Chicken is a tropical-inspired dish that’s as easy as it is delicious. With tender chicken simmered in a sweet and savory pineapple-soy sauce blend, combined with vibrant bell peppers and juicy pineapple chunks, it’s a flavor-packed meal the whole family will love. Serve it over rice for a warm, comforting dinner that basically cooks itself!
2 lbs boneless, skinless chicken thighs or breasts
1 cup pineapple juice
½ cup brown sugar
½ cup soy sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup pineapple chunks (fresh or canned, drained)
2 cloves garlic, minced
1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Cooked white rice, for serving
Green onions or sesame seeds for garnish (optional)
1️⃣ Prep the chicken: Place the chicken thighs or breasts in the bottom of your crockpot.
2️⃣ Mix the sauce: In a bowl, combine pineapple juice, brown sugar, soy sauce, and minced garlic. Pour over the chicken.
3️⃣ Add veggies and fruit: Scatter sliced bell peppers and pineapple chunks over the chicken and sauce.
4️⃣ Cook: Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
5️⃣ Optional thickening: If you’d like a thicker sauce, mix cornstarch and water in a small bowl. Stir into the sauce during the last 20–30 minutes of cooking.
6️⃣ Serve: Shred or slice the chicken, and serve over rice. Garnish with green onions or sesame seeds if desired.
Notes
Chicken thighs are preferred for tenderness, but breasts work well too.
Customize the veggies: Add carrots, onions, or even snap peas for extra variety.
Leftovers reheat beautifully—store in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 6 hrs