The first time I made this Sweet Hawaiian Crock Pot Chicken I doubled the sauce because my family kept going back for spoonfuls straight from the slow cooker.
It’s one of those effortless weeknight dinners that tastes like you spent hours cooking.
Sweet, tangy, and faintly umami — it’s a recipe that hits weeknight comfort and a little bit of party food at the same time.
Why You’ll Love This Recipe
- Hands-off cooking that still delivers restaurant-style flavor.
- Pantry-friendly ingredients you probably already have.
- Crowd-pleasing sweet-and-salty balance that works for kids and adults.
- Easy to scale for meal prep or a dinner party.
The texture is tender without being mushy. The chicken shreds easily but remains moist because the pineapple juice and soy sauce create a gentle braising liquid. The pineapple chunks add bursts of acidity and sweetness that cut through the brown-sugar richness, while the garlic and onion powders round out the savory backbone. Served over rice, the sauce soaks in and gives every bite a perfect glaze that isn’t overly sticky.
“5 stars! My whole family asked for seconds — and I loved how simple it was to throw together in the morning.” — Sarah, reader
Key Ingredients
Chicken breasts: Use fresh or fully thawed boneless, skinless breasts for consistent cooking. If your breasts are large, consider halving them so they cook evenly; smaller pieces also absorb the sauce faster.
Pineapple juice: This is the backbone of the flavor and the tenderizer. I prefer 100% juice (not from concentrate) for brighter flavor; the natural enzymes help break down muscle fibers and keep the chicken soft.
Soy sauce: Choose a naturally brewed soy sauce for depth. Low-sodium soy works well if you’re watching salt — adjust seasoning at the end to taste.
Brown sugar: Light brown sugar adds molasses notes that balance the pineapple acidity. If you use dark brown, expect a deeper caramel tone and slightly richer color.
Full ingredient list:
- 4 chicken breasts
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can pineapple chunks
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional for thickening)
Step-by-Step Instructions
Step 1: Arrange the chicken
Place the chicken breasts in the slow cooker in a single layer if possible.
Try not to crowd the pot; overlapping is okay but a single layer gives the most even cooking.
Pro Tip: You’ll know the chicken is positioned right when each piece has a little space — that helps the sauce circulate.
Step 2: Whisk the sauce
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic powder, and onion powder until smooth.
Taste the sauce — it should be noticeably sweet with a salty edge; adjust sugar or soy sauce now rather than later.
Pro Tip: A quick taste test here saves time. If the sauce tastes flat, add a squeeze of fresh lime or a pinch more soy.
Step 3: Combine and add fruit
Pour the sauce evenly over the chicken, making sure each breast gets some of the liquid.
Open the can of pineapple chunks and scatter them over the top, pouring in any reserved syrup from the can for extra sweetness.
Pro Tip: Reserve a few pineapple chunks to add fresh at the end for texture contrast.
Step 4: Cover and cook low and slow
Cover the slow cooker and set to low for 6–7 hours or high for 3–4 hours.
The chicken should be tender and pull apart easily when done.
Pro Tip: Check internal temperature if unsure — it should reach 165°F (74°C) for safe eating, and the meat should shred with little resistance.
Step 5: Thicken the sauce (optional)
If you want a thicker glaze, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry. Stir the slurry into the cooker about 25–30 minutes before serving and switch the cooker to high if it was on low.
Stir gently so the slurry disperses evenly, then allow the sauce to bubble and thicken.
Pro Tip: If sauce thickens too much, stir in a splash of chicken broth or pineapple juice to loosen it.
Step 6: Serve
Shred or slice the chicken and spoon the sauce and pineapple over rice, cauliflower rice, or noodles.
Garnish with green onions, sesame seeds, or a squeeze of lime for brightness.
Pro Tip: Leftover sauce soaks beautifully into grain bowls and makes a great meal prep base.
Expert Tips for Success
- Use even-sized chicken pieces. If your breasts vary in thickness, pound them gently to an even thickness or slice thicker breasts in half. This prevents overcooked edges and helps the meat finish at the same time.
- Resist the temptation to lift the lid. Every time you lift the slow cooker you lose heat, which can add a surprising amount of time to the cooking process. Trust the timer.
- Balance the sweetness. Pineapple juice and brown sugar can dominate if you prefer savory. Add a splash of rice vinegar or a teaspoon of Dijon mustard to add tang if needed.
- Adjust salt at the end. Soy sauce brings saltiness, and evaporation concentrates flavors. Taste after cooking; add a pinch of salt only if necessary.
- If you want more caramelization, transfer cooked chicken and sauce to a rimmed baking sheet and broil for 3–5 minutes. Watch it closely so the sugars don’t burn.
- Make it thicker without cornstarch by removing the chicken and simmering the sauce on the stove for 5–7 minutes to reduce. This intensifies flavor without adding floury texture.
- Use low-sodium soy sauce for better control. Brands vary widely in salt; low-sodium gives you room to season precisely.
- For a deeper flavor, brown the chicken quickly in a hot skillet before adding to the slow cooker. This step is optional but adds a roasted note that pairs beautifully with pineapple.
- Don’t overdo the pineapple enzyme. If you use fresh pineapple, be mindful that very long contact can overly soften meat; canned pineapple is gentler for long cooks.
- Timing for shredding: when the knife or fork slides through without resistance, it’s ready. Pulling too early yields denser texture.
Storage & Freezing
Fridge: Store cooled chicken and sauce in an airtight container for up to 4 days. Refrigerate within two hours of cooking.
Reheat gently in a covered skillet over medium-low heat, stirring occasionally until warmed through. Add a splash of water or pineapple juice if the sauce has thickened too much.
Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Remove excess air and label with the date.
Thaw overnight in the refrigerator before reheating. Reheat slowly to prevent drying; use a covered skillet or microwave on medium power in short intervals.
Make-ahead tip: Freeze in individual portions over rice for quick lunches. Reheat from frozen in the microwave for 3–5 minutes, stirring halfway through.
Variations & Substitutions
Teriyaki-style: Replace brown sugar with 1/4 cup honey and add 1 tablespoon of mirin or rice vinegar. Finish with toasted sesame seeds and sliced green onions.
Spicy Hawaiian: Add 1–2 teaspoons sriracha or a diced jalapeño to the sauce. For a smoky heat, use chipotle in adobo (1/2 teaspoon minced).
Low-sodium/healthier swap: Use low-sodium soy sauce and reduce brown sugar to 1/4 cup, then brighten with fresh lime juice. Serve over cauliflower rice for a lower-carb option.
Protein swaps: Chicken thighs are an excellent substitute if you prefer darker meat; they’re more forgiving and stay juicy. For vegetarian take, use extra-firm tofu pressed and cut into cubes; decrease cooking time to prevent over-softening.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need a slightly longer cook time; boneless thighs cook similarly to breasts and will be a bit more forgiving and juicy. Adjust times and check for doneness by shredding or using a thermometer.
Q: Is it safe to cook pineapple with chicken for several hours?
A: Yes. Canned pineapple has reduced enzyme activity and is safe for slow cooking. Fresh pineapple contains bromelain, which can tenderize meat quickly; canned fruit is preferred for long slow-cook times to avoid overly mushy texture.
Q: Can I double this recipe for a crowd?
A: Absolutely. Most slow cookers handle doubled recipes, but ensure there’s room for heat circulation. If your slow cooker is full, increase cook time slightly and check for internal temperature of 165°F (74°C).
Q: How can I thicken the sauce without cornstarch?
A: Remove the chicken and simmer the liquid uncovered on the stove until it reduces. Alternatively, mix a small amount of instant mashed potato flakes or a tablespoon of tomato paste for body, but heat-reduction keeps flavors cleanest.
Q: Will this freeze well?
A: Yes. It freezes very well for up to 3 months. Cool completely, transfer to freezer-safe containers, and thaw overnight in the fridge before reheating gently.
Final Thoughts
This Sweet Hawaiian Crock Pot Chicken is one of those fail-proof, weeknight winners that tastes complex but requires almost no babysitting.
If you make it, please leave a star rating in the recipe card below and pin this to your dinner board on Pinterest so you can find it again.
Conclusion
If you want another take on this classic, you can compare variations and notes over at Crock Pot Sweet Hawaiian Chicken – Cooking With Janica, which has useful photos and timeline tips.
For a slightly different ingredient ratio and serving suggestions, see Sweet Hawaiian Crockpot Chicken | Little Bit Recipes for extra troubleshooting and ideas.
Sweet Hawaiian Crock Pot Chicken
Ingredients
Main ingredients
- 4 pieces chicken breasts Use fresh or fully thawed, boneless, skinless breasts.
- 1 cup pineapple juice Preferably 100% juice (not from concentrate).
- 1/2 cup soy sauce Choose naturally brewed or low-sodium.
- 1/2 cup brown sugar Light brown sugar preferred; dark brown adds deeper flavor.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 can pineapple chunks Reserve a few for fresh use at the end.
- to taste salt and pepper
- 1 tablespoon cornstarch Optional for thickening.
Instructions
Preparation
- Place the chicken breasts in the slow cooker in a single layer if possible.
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, garlic powder, and onion powder until smooth.
- Pour the sauce evenly over the chicken, making sure each breast gets some of the liquid.
- Open the can of pineapple chunks and scatter them over the top, pouring in any reserved syrup for extra sweetness.
- Cover the slow cooker and set to low for 6–7 hours or high for 3–4 hours.
Thickening the Sauce (Optional)
- If a thicker glaze is desired, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to create a slurry.
- Stir the slurry into the cooker about 25–30 minutes before serving and switch the cooker to high if it was on low.
Serving
- Shred or slice the chicken and spoon the sauce and pineapple over rice, cauliflower rice, or noodles.
- Garnish with green onions, sesame seeds, or a squeeze of lime.
