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image of realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight chicken breasts pineapple chunks brown sugar soy sauce red bell peppers green bell peppers yellow bell peppers garlic powder ginger hoisin sauce green onions
katya bou

Sweet Hawaiian Crockpot Chicken Recipe

This easy Sweet Hawaiian Crockpot Chicken Recipe captures tropical flavors in a dump-and-go crockpot meal, featuring tender shredded chicken with pineapple, bell peppers, and a sweet-savory sauce that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs chicken breasts or chicken thighs boneless, skinless, a mix preferred for flavor and moisture
  • 1 20 oz can pineapple chunks drained, juice reserved
  • 1 large red bell pepper chopped
  • 1 large green bell pepper chopped
For the Sweet Hawaiian Sauce
  • 1/2 cup pineapple juice reserved from can
  • 1/2 cup low-sodium soy sauce or coconut aminos for gluten-free
  • 1/2 cup brown sugar packed
  • 1/4 cup ketchup or tomato paste
  • 2 tbsp hoisin sauce or substitute with BBQ sauce if needed
  • 1 tbsp rice vinegar or white vinegar
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
To Thicken & Garnish
  • 2 tbsp cornstarch dissolved in 3 tbsp cold water
  • 1/4 cup green onions sliced, for garnish

Equipment

  • Slow Cooker
  • Mixing bowl
  • - Whisk
  • cutting board,
  • Two forks
  • microwave-safe bowl,

Method
 

Prepare the Sauce
  1. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, hoisin sauce, rice vinegar, garlic powder, ground ginger, and black pepper until the brown sugar is mostly dissolved.
Place the Chicken
  1. Arrange the chicken (breasts or thighs) evenly at the bottom of your 6-quart slow cooker.
Dump and Cover
  1. Pour the prepared sauce evenly over the chicken. Scatter the pineapple chunks around the chicken. Do not stir.
Slow Cook
  1. Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2.5 to 3 hours, until the chicken reaches 165°F and shreds easily.
Shred the Chicken
  1. Remove the chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker.
Add the Peppers and Thicken
  1. Add the chopped red and green bell peppers to the crockpot. Stir in the cornstarch slurry.
Finish Cooking
  1. Cover and cook on HIGH for 15 to 20 minutes until the sauce thickens and peppers are crisp-tender.
Serve
  1. Garnish with sliced green onions and serve over rice or as desired.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 30gFat: 10g

Notes

For gluten-free, use coconut aminos. Add Sriracha for heat. Store leftovers in fridge for up to 4 days or freezer for 3 months. Reheat gently, adding liquid if sauce thickens. Nutritional info is approximate per serving.
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