Transport your taste buds to the tropics with mouthwatering Slow Cooker Hawaiian Chicken. With only 10 minutes of prep, you’ll have tender chicken infused with bright pineapple, savory soy, and a touch of ginger and brown sugar.
This easy, family-friendly recipe balances sweet and savory flavors and is perfect for busy weeknights.
Why you’ll love this recipe
Chicken is endlessly versatile, but when you want something different and effortless, this crock pot Hawaiian chicken is a winner. It’s great when you’re craving bold, tropical flavors without extra fuss.
Three reasons to make it:
- Simple prep: Just a few minutes to toss ingredients into the slow cooker — about ten minutes total.
- Common ingredients: Most items are pantry staples or easy to find at the store.
- A fresh take on chicken: The pineapple and sauce give chicken a sweet-savory twist that’s a nice change from everyday preparations.
Serve it with slow-cooker brown rice, white rice, or coconut rice for a complete meal.
Ingredients
All ingredients are easy to find at the grocery store.
- 6 boneless, skinless chicken thighs — season with salt and pepper when placing in the slow cooker.
- ½ onion, chopped and 1 red bell pepper, chopped (green pepper or a frozen pepper/onion mix works too).
- 20 oz can pineapple chunks with juice — divided; reserve extra juice for thickening the sauce.
- 1 Tbsp soy sauce (or tamari/coconut aminos or low-sodium soy sauce).
- 1 cup barbecue sauce.
- ½ cup brown sugar.
- 1 Tbsp cornstarch (to thicken the sauce; mix with reserved pineapple juice).
Substitutions
Bell pepper and onion: use a frozen pepper/onion mix if preferred.
Soy sauce: substitute tamari or coconut aminos, or use low-sodium soy sauce.
How to make slow cooker Hawaiian chicken
This is a classic “set it and forget it” slow-cooker dish.
Step 1: Place the chicken thighs in the slow cooker and season with salt and pepper. Top with the chopped onion and bell pepper, 1 cup pineapple chunks, ½ cup of the pineapple juice, soy sauce, barbecue sauce, and brown sugar. Reserve the remaining pineapple juice.
Step 2: Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is close to done.
Step 3: About 10–15 minutes before serving, whisk the cornstarch with ½ cup reserved pineapple juice until smooth. Stir the slurry into the slow cooker and let the sauce thicken. Ensure the chicken reaches a safe internal temperature (165°F / 74°C).
Garnish with extra pineapple chunks and chopped green onions. Serve over rice.
Variations
Once you’ve tried the basic recipe, try one of these variations:
- Spicy Pineapple Kick: Add red pepper flakes, diced jalapeño, or a splash of hot sauce for heat.
- Citrus Infused: Stir in fresh lime or orange juice for a bright, tangy twist.
- Coconut Cream: Add a splash of coconut milk or cream near the end for a richer, creamier sauce that pairs beautifully with pineapple.
Serving Suggestions
Serve over white, brown, or jasmine rice. Coconut rice pairs especially well. Grilled vegetables or corn on the cob are great sides, and a crisp Asian slaw or tropical fruit salad makes a refreshing contrast.
Top tip
Make this as a freezer meal for a quick thaw-and-dump dinner. For best results, use canned pineapple rather than fresh when freezing.
Recipe FAQ
Yes. Modern slow cookers bring meat up to safe temperatures and are designed for cooking raw poultry safely when used properly.
Browning is optional. The recipe is designed to be simple without searing, but browning the chicken first will add extra flavor if you have the time.
If you try this Hawaiian chicken, please leave a star rating and a comment with how it turned out—feedback helps others and is always appreciated.
Related Recipes
Other easy slow-cooker dinners to try:
Slow Cooker Taco Pasta-
Crockpot BBQ Chicken
-
Slow Cooker Cajun Chicken Pasta
-
Hot Reuben Dip
Recipe
Sweet Hawaiian Crockpot Chicken
Deanne Frieders | This Farm Girl Cooks
10 mins
4 hrs
4 hrs 10 mins
6 servings
Ingredients
- 6 boneless skinless chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ white or yellow onion chopped
- 1 red bell pepper chopped
- 20 ounce can pineapple chunks with juice divided
- 1 Tablespoon soy sauce
- 1 cup barbecue sauce
- ½ cup brown sugar
- 1 Tablespoon cornstarch
- White or brown rice
- Chopped green onion or scallion
Method
- Place the chicken thighs in the slow cooker and season with salt and pepper.
- Add the chopped onion, bell pepper, soy sauce, barbecue sauce, brown sugar, 1 cup pineapple chunks, and ½ cup pineapple juice.
- Cover and cook on low for 6 hours or on high for 4 hours. Check the chicken with a thermometer; aim for 160°F before thickening the sauce.
- Mix 1 Tbsp cornstarch with ½ cup reserved pineapple juice until smooth. Stir into the slow cooker and cook until the sauce thickens and the chicken reaches 165°F.
- Serve over rice and garnish with extra pineapple chunks and chopped green onions.
Farm Girl Tips
Substitutions:
Bell pepper and onion — frozen pepper/onion mix works well and won’t affect the dish quality.
Soy sauce — use tamari or coconut aminos, or low-sodium soy sauce if preferred.
Serving Suggestions: Serve with white, brown, jasmine, or coconut rice. Grilled vegetables, corn on the cob, Asian slaw, or a tropical fruit salad all complement this meal.
Nutrition info does not include rice.
Nutrition
Calories: 416 kcal
Carbohydrates: 58 g
Protein: 29 g
Fat: 9 g
Sugar: 50 g
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