Sweet Crockpot Hawaiian Chicken
Crockpot Hawaiian chicken in a sweet pineapple-soy glaze, no vinegar tang. A simpler, sweeter cousin to sweet and sour chicken.
This post may contain affiliate links. See our disclosure policy.
Crockpot Hawaiian Chicken is the sweetest, simplest glaze in this whole cluster, and that’s exactly the point. Chicken thighs cook in pineapple juice, soy sauce, and brown sugar until tender, and a cornstarch slurry turns the pan liquid into a glossy, sticky glaze.
It’s easy to mix this up with our sweet and sour chicken since both use pineapple, but they land in genuinely different places. Sweet and sour leans on real vinegar tang and bell peppers for a tart, stir-fry-style dish; this one skips the vinegar and peppers entirely for a purely sweet-savory glaze, glossy and mellow instead of tangy and bright.
It’s the kind of sauce that makes rice disappear fast, sweet enough to win over picky eaters without needing any heat or tang to balance it.
Why You’ll Love This Recipe
- Purely sweet and glossy. No vinegar tang here, just a mellow, sticky pineapple-soy glaze.
- A picky-eater favorite. Sweet, familiar, and easy to win the table over with.
- Genuinely dump-and-go. Whisk the sauce, add the chicken, and the pot does the rest.
- Real pineapple flavor. Pineapple juice is the base of the sauce, not just a garnish.
Crockpot Hawaiian Chicken Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 (20 oz) can pineapple chunks, juice reserved
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch + 2 tbsp water
- Sliced green onions, for serving
Recipe Variations
- Chicken breasts work in place of thighs; check for doneness a little earlier since they can dry out faster.
- Add a diced bell pepper for the last hour of cooking if you want more texture, though the classic version keeps it simple.
- For a little heat, whisk in 1/4 teaspoon red pepper flakes with the sauce.
How to Make Crockpot Hawaiian Chicken
- Combine the sauce: In the crockpot, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
- Add the chicken: Add the chicken thighs and turn to coat in the sauce.
- Cook: Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken reaches 165°F and shreds or slices easily.
- Thicken the sauce: Remove the chicken to a plate. Whisk the cornstarch and water together, stir into the sauce, and cook on high, uncovered, for 5-10 minutes until glossy.
- Finish: Return the chicken and pineapple chunks to the pot, toss to coat in the glaze, and serve topped with green onions.
Recipe FAQs
What’s the Difference Between This and Your Sweet and Sour Chicken?
Sweet and sour uses real vinegar and bell peppers for a tangy, stir-fry-style dish. This one skips both for a simpler, purely sweet pineapple-soy glaze, mellower and glossier rather than tart.
Do I Need Fresh Pineapple Instead of Canned?
No, canned works well and its juice is a key part of the sauce base; just reserve the juice rather than draining it away.
Can I Make This Ahead?
Yes. It reheats well and the glaze holds up over a few days in the fridge.
Why Is My Sauce Too Thin?
The cornstarch slurry is what thickens it, so don’t skip that step. If it’s still thin after 10 minutes on high, whisk in another tablespoon of cornstarch and water.
What Should I Serve This With?
Steamed white rice, and extra pineapple on the side if anyone wants more. It doubles fine in a 6-quart or larger crockpot with about 30 extra minutes on low.
Cooking Tips
- Reserve the pineapple juice from the can rather than draining it away, it’s most of the sauce’s liquid base.
- Add the pineapple chunks back in only at the end, with the thickened glaze, so they stay in nice pieces instead of breaking down over the full cook.
- This sauce leans sweet on purpose; if you want more balance, a squeeze of lime juice at the end brightens it without turning it tangy the way vinegar would.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze the chicken and sauce together for up to 3 months. Thaw overnight in the fridge.
To reheat: Warm in a skillet over medium-low heat, stirring occasionally, or microwave in 30-second bursts.
How to Serve Crockpot Hawaiian Chicken
Steamed rice is the natural pairing, with extra pineapple chunks on the side. This is one of the recipes in our 25 Easy Crockpot Chicken Recipes round-up, along with the Crockpot Honey Garlic Chicken that started the whole series.
Loved This Recipe?
Crockpot Hawaiian Chicken keeps things simple and sweet, which is exactly what makes it disappear fastest at our table.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Crockpot Hawaiian Chicken
Equipment
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 20 oz pineapple chunks 1 can, juice reserved
- 1/3 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp ketchup
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp cornstarch for the slurry
- 2 tbsp water for the slurry
- green onions, sliced for serving
Instructions
- Combine the sauce: In the crockpot, whisk together the reserved pineapple juice, soy sauce, brown sugar, ketchup, garlic, and ginger.
- Add the chicken: Add the chicken thighs and turn to coat in the sauce.
- Cook: Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken reaches 165°F and shreds or slices easily.
- Thicken the sauce: Remove the chicken to a plate. Whisk the cornstarch and water together, stir into the sauce, and cook on high, uncovered, for 5-10 minutes until glossy.
- Finish: Return the chicken and pineapple chunks to the pot, toss to coat in the glaze, and serve topped with green onions.
