Easy Crockpot Hawaiian Chicken Recipe with Pineapple
Easy Crockpot Hawaiian Chicken with Pineapple is a family favorite! After making it dozens of times, I’ve perfected the recipe. The trick I discovered is using canned pineapple for that authentic Hawaiian flavor. This dish is cozy, better than takeout, and my family begs for it. If you love recipes like this, you’ll also enjoy Easy Sweet Chili Halloumi Wraps and Quick Cajun Scallops in Creamy Mustard Sauce.
Why This Easy Crockpot Hawaiian Chicken Recipe with Pineapple Is Pure Comfort
- Tender chicken in a sweet and tangy pineapple sauce
- Easy and hands-off cooking in the crockpot
- Better than takeout and family-approved
- Perfect for busy weeknights and meal prepping
What You'll Need for Easy Crockpot Hawaiian Chicken Recipe with Pineapple
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Green onions for garnish
- Optional: Sesame seeds
- Optional: Chopped cashews
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking and tender results → See on Amazon
- Immersion Blender — Easy sauce blending right in the pot → See on Amazon
How to Make Easy Crockpot Hawaiian Chicken Recipe with Pineapple
- Step 1: Place chicken breasts in the bottom of the crockpot.
- Step 2: In a bowl, mix together soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes (if using). Pour over chicken.
- Step 3: Add pineapple chunks (with juice) to the crockpot.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Remove chicken from crockpot and shred. Return to crockpot and stir to combine. Serve over rice and garnish with green onions.
Cook's Tips for Perfect Easy Crockpot Hawaiian Chicken Recipe with Pineapple
- Common mistake and fix: Don't overcook the chicken. It can become dry. To prevent this, cook on low and check for doneness at 6 hours.
- Substitution tip: You can substitute the chicken breasts with boneless, skinless chicken thighs for a different texture.
- Make-ahead tip: This dish can be made ahead and frozen. Thaw in the refrigerator overnight before reheating.
- Serving tip: Serve over steamed rice or noodles for a complete meal.
Storing & Reheating Easy Crockpot Hawaiian Chicken Recipe with Pineapple
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: This dish can be made ahead and kept warm in the crockpot on the 'warm' setting.
Freezing Easy Crockpot Hawaiian Chicken Recipe with Pineapple
Freeze cooked and cooled chicken in a freezer-safe bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the crockpot during the last 30 minutes of cooking.
- Best substitution: Substitute the pineapple chunks with fresh pineapple for a fresher taste.
- Make-ahead: Prepare the marinade the night before and store in the refrigerator to save time in the morning.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is still pink in the middle, cook for an additional 30 minutes or until the internal temperature reaches 165°F (74°C).
Want to level up this recipe?
Sharp Knives — Makes prep work easier and safer → Check price on Amazon
Easy Crockpot Hawaiian Chicken Recipe with Pineapple
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (20 oz) pineapple chunks
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp red pepper flakes (optional)
Seasonings
- Salt and pepper to taste
- Green onions for garnish
Optional Toppings
- Sesame seeds
- Chopped cashews
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot.
- Step 2: In a bowl, mix together soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes (if using). Pour over chicken.
- Step 3: Add pineapple chunks (with juice) to the crockpot.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Remove chicken from crockpot and shred. Return to crockpot and stir to combine. Serve over rice and garnish with green onions.
Notes
- Chef tip: For a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir into the crockpot during the last 30 minutes of cooking.
- Best substitution: Substitute the pineapple chunks with fresh pineapple for a fresher taste.
- Make-ahead: Prepare the marinade the night before and store in the refrigerator to save time in the morning.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the chicken is still pink in the middle, cook for an additional 30 minutes or until the internal temperature reaches 165°F (74°C).
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked and cooled chicken in a freezer-safe bag for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: This dish can be made ahead and kept warm in the crockpot on the 'warm' setting.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 7g
- Carbs: 25g
- Fiber: 1g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Hawaiian Chicken Recipe with Pineapple FAQs
Yes, you can prepare the marinade the night before and store it in the refrigerator. You can also cook the chicken ahead and reheat it when ready to serve.
Overcooking is the most common reason for dry chicken. To prevent this, cook on low and check for doneness at 6 hours.
Yes, you can freeze cooked and cooled chicken in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 10-12 minutes with a natural release.
Serve this dish over steamed rice or noodles for a complete meal. You can also serve it with a side of steamed vegetables.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Hawaiian Chicken Recipe with Pineapple and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
