If you’re craving a tropical twist without the fuss, you’re going to absolutely love this Sweet Hawaiian Chicken in Slow Cooker Recipe. It’s the perfect balance of tangy pineapple, savory soy, and tender chicken simmered slowly to juicy, flavorful perfection. When I first tried this, I was blown away by how easy it was to prep in minutes but packed a punch of flavor that made my family go crazy. Stick with me here—I’ll share all the tips that help you nail this dish every time!
Why You’ll Love This Recipe
- Effortless Prep: You just toss everything in the slow cooker and let it do the work—no hour-long marinating or constant stirring.
- Bold, Balanced Flavors: The sweet pineapple juice and savory soy notes complement each other perfectly, making every bite delightful.
- Family-Friendly: Even my picky eaters ask for seconds, proving this recipe is a winner across all ages.
- Customizable & Flexible: You can easily adjust the spice level or swap ingredients based on what you have on hand.
Ingredients You’ll Need
Each ingredient in this Sweet Hawaiian Chicken in Slow Cooker Recipe brings something special to the table. The combination of soy sauce, pineapple, and tomato paste creates a sweet-savory glaze that clings to the chicken perfectly. When shopping, try to get fresh bell peppers and good-quality canned pineapple chunks for the best taste.
- Boneless skinless chicken breasts: Cubed chicken cooks evenly and stays tender in the slow cooker.
- Soy sauce or tamari: Tamari is a great gluten-free alternative, and you’ll want to watch the saltiness here—add slowly.
- Tomato paste: Adds a subtle depth and helps thicken the sauce slightly.
- Worcestershire sauce: Brings a complex, umami flavor that balances the sweetness.
- Garlic powder: Easy way to infuse garlic flavor without chopping.
- Brown sugar: Sweetens the sauce naturally to complement the pineapple.
- Black pepper: For just a touch of warmth and seasoning.
- Red bell pepper: Adds color, crunch, and a mild sweetness.
- Pineapple chunks with juices: The star of the show—choose canned pineapple with juice to build the tropical sauce.
- Scallions (optional): Fresh garnish that adds a little zing and color.
- Rice (optional): Perfect for serving and soaking up that luscious sauce.
Variations
I’m all about making recipes your own, so here are some ways I like to switch things up. Feel free to get creative—you’ll find that this Sweet Hawaiian Chicken in Slow Cooker Recipe is very forgiving and adaptable.
- Add some heat: I sometimes toss in red pepper flakes or diced jalapeños to wake up the flavors—perfect if you love a little kick.
- Swap chicken cuts: If you prefer dark meat, thighs work wonderfully and stay juicy even longer in the slow cooker.
- Make it gluten-free: Using tamari instead of soy sauce keeps it friendly for gluten sensitivities without losing any flavor.
- Use fresh pineapple: When in season, fresh pineapple chunks bring an incredible brightness compared to canned.
How to Make Sweet Hawaiian Chicken in Slow Cooker Recipe
Step 1: Mix Your Flavorful Sauce Base
Start by adding soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper right into your slow cooker. Stir these together until the brown sugar dissolves a bit and you have a glossy, fragrant sauce. This step is key because it ensures every chicken piece ends up perfectly coated in the sweet-savory goodness.
Step 2: Add Chicken, Bell Pepper & Pineapple
Next up, toss in your cubed chicken breasts, red bell pepper, and pineapple chunks—don’t forget the juice! Gently stir everything so the chicken and peppers are evenly bathed in that flavorful sauce you just made. This mix is what cooks down low and slow into the luscious Hawaiian chicken we all love.
Step 3: Cook Low & Slow (or Quick & Hot)
Cover your slow cooker and set it to low for about 4 to 6 hours. This slow gentle heat is what makes the chicken melt-in-your-mouth tender. In a hurry? You can crank it to high and cook for 2 to 3 hours, but be sure to check occasionally so the chicken doesn’t dry out. I learned the hard way that overcooking chicken can happen fast on high!
Step 4: Final Taste & Adjust
About 30 minutes before serving, give the sauce a taste and adjust it to your liking. Maybe you want it a little sweeter—add a pinch more brown sugar. Or saltier? A splash more soy sauce will do. This step lets you tailor the dish perfectly every time.
Step 5: Serve & Garnish
Once everything’s cooked and seasoned just right, I love to garnish with thinly sliced scallions for a fresh bite. Serve it up over steamed rice to soak up all that magical sauce—trust me, you’ll want to mop it up!
Pro Tips for Making Sweet Hawaiian Chicken in Slow Cooker Recipe
- Don’t Overcrowd the Slow Cooker: Give the chicken some room so it cooks evenly and the sauce can circulate well.
- Taste Gradually: I always add soy sauce and sugar little by little at the end, because the balance can change as it cooks down.
- Use Fresh Bell Peppers: They hold up nicely in the slow cooker, giving texture without getting soggy.
- Check Chicken Early on High Heat: I’ve learned checking 30 minutes early prevents the chicken from drying out when cooking on high.
How to Serve Sweet Hawaiian Chicken in Slow Cooker Recipe
Garnishes
I’m a big fan of fresh scallions here because their slight crunch and bright onion flavor brighten up the rich, sweet sauce. If you want a little extra crunch, toasted sesame seeds or chopped fresh cilantro also make fantastic toppings.
Side Dishes
This chicken is made for rice—jasmine or brown rice both work beautifully. I also like serving it alongside steamed veggies like broccoli or snap peas to add a fresh, crisp contrast. For a fun twist, try coconut rice to double down on those island vibes!
Creative Ways to Present
For a special occasion, I’ve served this Sweet Hawaiian Chicken in pineapple boats—just hollow out a fresh pineapple and spoon the chicken and sauce inside for a dramatic, tropical presentation that guests love. Another fun idea is layering it over coconut-infused quinoa with a sprinkle of toasted macadamia nuts for some extra crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and it keeps beautifully for up to 3 days. The sauce thickens a bit overnight, which I actually love because it clings even better when reheated. Just make sure to cool it completely before sealing.
Freezing
This recipe freezes well, which is great if you want to batch prep. After cooling, I portion it into freezer-safe containers or bags, label them, and freeze for up to 3 months. When thawed, the sauce and chicken maintain their flavor and texture surprisingly well.
Reheating
I usually reheat leftovers gently on the stove over medium-low heat to avoid drying out the chicken. Adding a splash of water or a little extra pineapple juice helps loosen the sauce if it’s too thick. You can also reheat in the microwave, but watch the time closely to keep the chicken tender.
FAQs
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Can I use chicken thighs instead of breasts for this Sweet Hawaiian Chicken in Slow Cooker Recipe?
Absolutely! Chicken thighs work wonderfully in this recipe and often yield a juicier, more flavorful result since they have a bit more fat than breasts. Just keep in mind cooking times may be roughly the same, but thighs are a bit more forgiving and less likely to dry out.
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Is this recipe gluten-free?
It can be! Just swap the regular soy sauce for gluten-free tamari, making sure your Worcestershire sauce is gluten-free as well. This small switch keeps all the rich flavor without gluten worries.
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How do I prevent the chicken from drying out in the slow cooker?
Cooking on the low setting and not overcooking is key. Set your timer for the minimum recommended time and check if the chicken is done. Chicken breasts especially benefit from slower, gentler cooking. If using high heat, check early to avoid dryness.
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Can I add other vegetables to this recipe?
Definitely! Vegetables like snap peas, carrots, or even sliced zucchini can add great texture and nutrients. Just add them appropriately depending on their cooking times—longer-cooking veggies go in earlier, delicate ones later.
Final Thoughts
This Sweet Hawaiian Chicken in Slow Cooker Recipe holds a special place in my kitchen because it’s the kind of dish that brings everyone to the table with smiles, even on busy weeknights. Its simple prep, comforting flavors, and tropical flair remind me how easy it is to enjoy a taste of the islands at home. Give it a try—you’ll find it quickly becomes one of your go-to slow cooker favorites too!
Print
Sweet Hawaiian Chicken in Slow Cooker Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
- Diet: Gluten Free
Description
This Sweet Hawaiian Crockpot Chicken recipe is a flavorful, tender, and easy-to-make dish featuring cubed chicken breasts cooked with a sweet and savory pineapple sauce, accented by red bell peppers and a hint of garlic. Perfect for a hands-off meal, it can be served over rice and garnished with fresh scallions for a refreshing finish.
Ingredients
Chicken and Marinade
- ½ pound boneless skinless chicken breasts, cubed
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon tomato paste
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ½ teaspoon brown sugar
- Black pepper to taste
Vegetables and Fruit
- 1 red bell pepper, diced
- 8 ounces small can of pineapple chunks with juice
Garnish and Serving
- Scallions for garnish (optional)
- Rice for serving (optional)
Instructions
- Prepare the marinade: In the slow cooker, combine the soy sauce, tomato paste, Worcestershire sauce, garlic powder, brown sugar, and black pepper. Mix these ingredients thoroughly to create a well-blended marinade.
- Add the main ingredients: Add the cubed chicken breasts, diced red bell pepper, and the can of pineapple chunks along with its juice to the slow cooker.
- Mix everything: Gently stir all the ingredients in the slow cooker, ensuring the chicken and bell pepper pieces are evenly coated with the marinade and pineapple juice.
- Slow cook the chicken: Cover the slow cooker with the lid and set it to low heat. Cook for 4 to 6 hours, or alternatively, cook on high heat for 2 to 3 hours for faster preparation.
- Taste and adjust seasoning: About 30 minutes before serving, taste the sauce and adjust the seasoning if needed. You can add additional soy sauce or brown sugar to balance the flavors to your preference.
- Garnish and serve: Optionally, garnish the cooked chicken with sliced scallions. Serve hot over rice for a complete meal.
Notes
- Add red pepper flakes or diced jalapeños to add a spicy kick to the dish.
- Be cautious with the soy sauce as it can make the dish salty; add gradually and taste frequently.
- Monitor the slow cooker when cooking on high to avoid overcooking and drying out the chicken.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 70 mg
