Sweet Hawaiian Crock Pot Chicken is a comforting family favorite. Even in slow-cooker season you can bring a bright Hawaiian twist to chilly evenings. This Crock Pot Hawaiian Chicken balances sweet pineapple notes with savory soy and brown sugar, producing a thick, glossy glaze that coats tender chicken — delicious served over rice. The tropical pineapple flavor adds a summery lift to a simple slow-cooked meal.
Sweet Hawaiian Crock Pot Chicken
This Hawaiian crock pot chicken makes a hearty, easy dinner for cold nights and reheats beautifully for leftovers. It’s packed with chicken and pineapple and finished with a luscious Hawaiian-style glaze. Kid-friendly and simple to prepare, it’s an excellent recipe to add to your weeknight rotation.
Ingredients:
- 2 cans sliced pineapple (reserve 1/2 can of juice)
- 1/4 cup soy sauce
- 1/3 cup lightly packed brown sugar
- 20 oz chicken breast tenders, cut into 1″ pieces (or use skinless thighs)
- 1/2 sweet onion, cut into quarters
- 2 tablespoons flour
- Cayenne pepper, to taste
- Rice (optional, for serving)
Instructions:
1. Cut the chicken into 1″ pieces and lightly brown in a skillet with a little vegetable oil. A quick sear is enough because the chicken will finish cooking in the crock pot. 2. In a blender, combine one can of pineapple slices, about 1/2 can of pineapple juice (reserve the rest), the brown sugar, 1/4 of the onion chunks, and blend until smooth to form the glaze. 3. Prepare the crock pot with non-stick spray and pour in the pineapple puree. 4. Stir in the soy sauce and the flour to thicken and combine evenly. 5. Add the lightly browned chicken and the remaining onion chunks, then stir to coat with the sauce. 6. Cook on low for 6–8 hours. For the last hour of cooking, cut the reserved pineapple slices into chunks and add them to the crock pot. 7. Adjust heat with cayenne pepper to taste. Serve the finished chicken over rice and garnish with green onions or sesame seeds if desired.
This recipe is forgiving and adaptable: add extra crushed pineapple, garlic, broccoli, carrots, red bell pepper, or a touch of grated ginger for more depth. Leaving the chicken on low keeps it tender, and adding pineapple toward the end preserves its texture. Serve hot over rice and enjoy a simple, tropical-inspired slow-cooked meal.
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Hawaiian Crockpot Chicken Recipe
Sweet Hawaiian Crock Pot Chicken Recipe
Equipment
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Crock pot
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Blender
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Pan
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Non-stick spray
Ingredients
- 2 cans sliced pineapple Set aside 1/2 of the juice from 1 can
- ¼ cup soy sauce
- ⅓ cup lightly packed brown sugar
- 20 oz chicken breast tenders, cut into 1 inch pieces
- ½ sweet onion, cut into quarters
- 2 tablespoons flour
- Cayenne pepper, to taste
- Rice (optional)
Instructions
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Lightly brown the chicken chunks in a bit of vegetable oil; they only need a quick sear.
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In a blender, combine 1 can pineapple slices, 1/2 can pineapple juice, the brown sugar and 1/4 of the onion chunks; blend until smooth.
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Prepare the crock pot with non-stick spray and pour in the pineapple puree.
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Stir in the soy sauce and flour until combined.
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Add the browned chicken and remaining onion chunks, stirring to coat everything in the sauce.
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Cook on low for 6–8 hours. For the final hour, cut the reserved pineapple slices into chunks and add them to the crock pot.
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Serve over rice and garnish with green onions or sesame seeds, if desired.
Additional Info
Variations: add crushed pineapple, garlic, broccoli, carrots, red bell pepper, or ginger for extra flavor. Adjust cayenne to control heat. Cooking on low keeps the chicken juicy and tender.