If you are craving a dish that bursts with tropical flavors while being incredibly easy to prepare, this Crockpot Hawaiian Chicken Recipe is your new best friend in the kitchen. It takes simple ingredients and slow cooking magic to transform everyday chicken thighs into tender, juicy bites swimming in a luscious sauce made with fresh pineapple, vibrant bell peppers, and a perfect balance of sweet and savory notes. Whether you’re feeding a family or want to meal prep with something exciting, this recipe delivers both comfort and a vacation-in-your-mouth experience.
Ingredients You’ll Need
These ingredients are straightforward yet essential to capturing the bright, tropical essence and silky texture of this Crockpot Hawaiian Chicken Recipe. Each element plays a vital role, from the juicy pineapple chunks that provide natural sweetness to the garlic and ginger that bring warmth and depth to the dish.
- 2 lb. chicken thighs, boneless, skinless: These provide tender, juicy meat that soaks up all the delicious flavors.
- Salt and pepper, to taste: Simple seasoning to enhance the chicken’s natural taste.
- 2 red bell peppers, sliced, seeds removed: Adds a lovely crunch and vibrant color to the dish.
- 1/2 cup yellow onion, diced: Brings sweetness and depth when slow-cooked.
- 2 cups pineapple, cut into small cubes (preferably fresh): The star ingredient offering bright tropical sweetness and moisture.
- 3 garlic cloves, minced: Adds aromatic pungency and richness.
- 1/2 tsp fresh ginger, grated: Offers a gentle zing and warmth that cuts through the sweetness.
- 2 tbsp green onions, chopped (more to taste): Used as garnish for a fresh, crisp contrast.
- 1/4 cup coconut sugar (or brown sugar as substitute): Enhances caramel notes and balances acidity.
- 3 tbsp soy sauce (or tamari/coconut aminos as substitute): Provides a salty umami foundation.
- 2 tbsp honey: Natural sweetness that complements pineapple perfectly.
- 2 tbsp arrowroot starch (or cornstarch as substitute): Used to thicken the sauce to a luscious consistency.
- 2 tbsp water: Helps dissolve the starch for a smooth sauce finish.
How to Make Crockpot Hawaiian Chicken Recipe
Step 1: Prepare the Crockpot
Start by spraying your crockpot with a nonstick spray to prevent the chicken from sticking during the slow cooking process. Season the chicken thighs evenly with salt and pepper to bring out their natural flavor. Place the thighs in a single layer at the bottom of the crockpot, creating the base for your tropical feast.
Step 2: Add Vegetables and Flavorings
Layer the sliced red bell peppers, diced yellow onion, pineapple cubes, minced garlic, grated fresh ginger, and coconut sugar directly on top of the chicken. This layering technique allows all the vibrant ingredients to infuse their flavors slowly and evenly as they cook together.
Step 3: Mix and Pour the Sauce
In a small bowl, whisk together the soy sauce and honey until the mixture is smooth and well combined. This simple sauce combines salty and sweet notes that perfectly complement the tropical ingredients. Pour the sauce evenly over the chicken and vegetable layers, ensuring every bite will be full of rich flavor.
Step 4: Slow Cook the Chicken
Cover the crockpot and cook on LOW heat for 4 to 5 hours. This slow cooking method allows the chicken to become incredibly tender and juicy while letting the tropical flavors meld together beautifully, creating a mouthwatering harmony in every bite.
Step 5: Thicken the Sauce
About 30 to 40 minutes before serving, whisk the arrowroot starch with water until smooth. Pour this mixture into the crockpot and stir well to combine. Allow the sauce to cook for the remaining time to thicken into a glossy, rich coating that clings to the chicken perfectly.
Step 6: Serve and Enjoy
Once the sauce has thickened and the chicken is tender, your Crockpot Hawaiian Chicken Recipe is ready to be served. Garnish generously with chopped green onions for a fresh pop of color and flavor. This dish tastes incredible over steamed rice or alongside your favorite veggies for a complete meal.
How to Serve Crockpot Hawaiian Chicken Recipe
Garnishes
Chopped green onions add a fresh, crisp burst of flavor and a beautiful pop of green that enhances the dish’s tropical appeal. You can also sprinkle some toasted sesame seeds for an additional layer of texture and a subtle nutty note.
Side Dishes
This dish pairs beautifully with fluffy jasmine or basmati rice that soaks up every drop of the sweet and savory sauce. For a lighter option, serve with steamed broccoli, roasted snap peas, or even a simple green salad dressed with citrus vinaigrette for added brightness.
Creative Ways to Present
For an eye-catching presentation, serve the chicken in pineapple boat halves or tropical-themed bowls to elevate the island vibes. You might also add a wedge of lime on the side to squeeze over right before eating, which adds a zesty freshness that lifts the entire dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot Hawaiian Chicken into an airtight container and store it in the refrigerator. It will stay fresh for 3 to 4 days, making it an ideal option for quick weekday lunches or dinners.
Freezing
You can freeze this dish for up to 2 months. Use a freezer-safe container or zip-top bag and make sure to remove as much air as possible before sealing. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.
Reheating
Reheat the leftovers gently in a skillet over low heat or in the microwave until warmed through. Stir occasionally to ensure the sauce doesn’t separate and the chicken stays tender. Adding a splash of water or broth can help loosen up the sauce if it has thickened too much.
FAQs
Can I use chicken breasts instead of thighs for this Crockpot Hawaiian Chicken Recipe?
Yes, you can substitute chicken breasts if desired, but thighs tend to stay juicier and more tender during the slow cooking process. If using breasts, keep an eye on cooking time as they may cook a little faster and can dry out.
Is fresh pineapple necessary, or can I use canned pineapple?
Fresh pineapple is ideal because it adds brightness and texture without extra syrup, but canned pineapple can work in a pinch. Just be sure to drain it well and opt for pineapple chunks packed in juice rather than heavy syrup to avoid extra sweetness.
Can I make this recipe vegan or vegetarian?
To make a plant-based version, substitute chicken with hearty veggies like cauliflower florets or tofu. Use tamari or coconut aminos instead of soy sauce and skip the honey, replacing it with maple syrup or agave for sweetness.
What if I don’t have arrowroot or cornstarch for thickening?
You can omit the thickening step if preferred, though the sauce will be thinner. Alternatively, reduce the sauce on the stovetop after cooking to concentrate the flavors. Another thickening option is using a small amount of flour mixed with water, but arrowroot or cornstarch gives the best glossy finish.
How spicy is this Crockpot Hawaiian Chicken Recipe?
This recipe is not spicy by default; its flavor profile is balanced between sweet and savory with a touch of warmth from ginger. If you like a kick, you can add crushed red pepper flakes or a diced chili pepper while layering the vegetables to customize the heat level.
Final Thoughts
Once you try this Crockpot Hawaiian Chicken Recipe, it will quickly become a go-to for those days when you want something that feels like a mini tropical getaway without the fuss. The ease of slow cooking combined with the vibrant, sweet, and savory flavors makes this dish a total winner. Don’t wait to bring a little island sunshine to your table—your taste buds will thank you.
Print
Crockpot Hawaiian Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Halal
Description
This Crockpot Hawaiian Chicken recipe features tender, slow-cooked chicken thighs infused with sweet pineapple, bell peppers, and a savory soy-honey sauce. With a simple preparation and a slow cooker doing all the work, this tropical-inspired dish is perfect for an easy weeknight dinner. The sauce is thickened towards the end for a luscious finish, and the meal is garnished with fresh green onions for a burst of flavor.
Ingredients
Chicken
- 2 lb. chicken thighs, boneless, skinless
- Salt and pepper, to taste
Vegetables & Fruit
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups pineapple, cut into small cubes (preferably fresh)
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp green onions, chopped (more to taste)
Sauce & Thickener
- 1/4 cup coconut sugar (or brown sugar as substitute)
- 3 tbsp soy sauce (or tamari/coconut aminos as substitute)
- 2 tbsp honey
- 2 tbsp arrowroot starch (or cornstarch as substitute)
- 2 tbsp water
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick spray to prevent the chicken from sticking during cooking. Season the boneless, skinless chicken thighs evenly with salt and pepper, then place them at the bottom of the crockpot.
- Add Vegetables and Flavorings: Layer the sliced red bell peppers, diced yellow onion, pineapple cubes, minced garlic, grated fresh ginger, and coconut sugar over the arranged chicken. This layering helps distribute flavors and sweetness throughout the dish as it cooks.
- Mix and Pour the Sauce: In a small bowl, whisk together the soy sauce and honey until fully blended. Pour this sauce evenly over the chicken and vegetables in the crockpot, allowing the savory-sweet mixture to permeate the ingredients during slow cooking.
- Slow Cook the Chicken: Cover the crockpot with its lid and cook on LOW heat for 4 to 5 hours. The slow cooking process ensures the chicken becomes tender and juicy while the flavors meld beautifully.
- Thicken the Sauce: About 30 to 40 minutes before serving, whisk the arrowroot starch (or cornstarch) with water to create a smooth slurry. Pour this mixture into the crockpot and stir well to integrate. Continue cooking for the remaining time, letting the sauce thicken to a luscious consistency.
- Serve: Once the sauce has thickened, serve the Hawaiian chicken hot over cooked rice or your choice of vegetables. Garnish generously with the chopped green onions to add freshness and a touch of color to the dish.
Notes
- You can substitute chicken thighs with chicken breasts, though thighs remain juicier when slow cooked.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Fresh pineapple is recommended for best flavor, but canned pineapple chunks (drained) can be used.
- Arrowroot starch gives a glossy finish; cornstarch is a great alternative for thickening.
- Serve with steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option.
