If you are craving a dish that bursts with tropical flavors, tender chicken, and a sweet-savory glaze, you are in for a treat with this Crockpot Hawaiian Chicken Recipe. It’s the perfect mix of juicy pineapple, rich soy sauce, and just the right amount of brown sugar, all slow-cooked to perfection so each bite is incredibly flavorful and melt-in-your-mouth tender. Whether you want an easy weeknight dinner or a dish that will impress guests with minimal effort, this recipe is your new go-to comfort food with a fun island twist.
Ingredients You’ll Need
The magic of this Crockpot Hawaiian Chicken Recipe lies in its simple but thoughtfully combined ingredients. Each one plays a key role—whether it’s the cornstarch adding the perfect coating for a crispy sear or the pineapple juice bringing that bright, tropical sweetness that defines the dish. Let’s run through what you’ll need to capture those vibrant flavors.
- 2 lbs. chicken (cubed): Use boneless, skinless chicken thighs or breasts for tender, juicy pieces that soak up the sauce beautifully.
- 1/3 cup cornstarch: This creates a light coating that crisps up the chicken just before slow-cooking, ensuring a delicious texture.
- ¾ teaspoon salt: Enhances the natural flavors of the chicken and balances the sweetness of the sauce.
- ½ teaspoon pepper: Adds just a hint of warmth and depth without overpowering the other ingredients.
- ¼ cup olive oil: For searing the chicken to lock in flavor and give the pieces a heavenly golden crust.
- 2/3 cup packed brown sugar: Brings caramelized sweetness that pairs perfectly with the pineapple elements.
- 1 cup pineapple juice: Provides that iconic tropical tang and liquid base for the slow cooker sauce.
- 1/3 cup soy sauce or Tamari (gluten free): Delivers umami and saltiness, making every bite irresistibly savory.
- ½ cup crushed pineapple: Adds fruity bursts and texture, keeping the dish fresh and vibrant.
How to Make Crockpot Hawaiian Chicken Recipe
Step 1: Coat the Chicken
Start by combining the cornstarch, salt, and pepper in a large gallon-size Ziploc bag. This mix will form a light crust around the chicken once cooked. Add your cubed chicken, seal the bag, and toss it well until each piece is completely coated. This step sets the foundation for a tender yet slightly crisp texture.
Step 2: Sear for Flavor
Heat the olive oil in a pan over medium heat, then add the coated chicken cubes. Sear for about 7 minutes, turning occasionally so each side browns evenly. This searing step is crucial for building depth of flavor and sealing in the juices before the slow cooker does its magic.
Step 3: Prepare the Sauce
While the chicken is browning, mix the brown sugar, pineapple juice, soy sauce, and crushed pineapple together in a small bowl. These ingredients combine to create a beautiful balance of sweet, salty, and tangy notes that perfectly complement the chicken.
Step 4: Slow Cook to Perfection
In the slow cooker, pour half of the sauce mixture on the bottom first. Then add the seared chicken on top, and finally, pour over the remaining sauce ingredients. Cook on low for 4 to 6 hours. This slow simmer allows the flavors to meld together and the chicken to become fall-apart tender.
How to Serve Crockpot Hawaiian Chicken Recipe
Garnishes
Sprinkle chopped green onions or fresh cilantro over the chicken right before serving for a fresh pop of color and flavor. Toasted sesame seeds are also a wonderful addition, adding a nutty crunch that pairs beautifully with the tropical sauce.
Side Dishes
This dish shines when served with fluffy white rice or nutty quinoa, which soak up all the delicious sauce. For a lighter option, steamed broccoli or sautéed snap peas make vibrant accompaniments that complement the sweet-savory flavors perfectly.
Creative Ways to Present
For a fun twist, serve the Crockpot Hawaiian Chicken Recipe inside pineapple halves to double down on the tropical vibes. Alternatively, turn it into a hearty sandwich or lettuce wrap for casual lunches or picnic-ready meals that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Hawaiian chicken in an airtight container in the refrigerator. It will keep well for up to 4 days, making it ideal for quick lunches or easy dinner reheats later in the week.
Freezing
You can freeze this dish if you want to save it for longer. Place portions in freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chicken gently in a skillet over medium-low heat or in the microwave. Adding a splash of water or extra pineapple juice can help keep the chicken moist and the sauce luscious when warming it up.
FAQs
Can I use chicken breasts instead of thighs for this Crockpot Hawaiian Chicken Recipe?
Absolutely! Chicken breasts work well, though thighs tend to stay juicier during the slow cooking process. Just keep an eye on cooking times as breasts can dry out more easily.
Is it possible to make this recipe gluten-free?
Yes, just use Tamari instead of regular soy sauce to keep it gluten-free without sacrificing flavor.
Can I prepare this dish without searing the chicken first?
While searing adds great flavor and texture, you can skip it for a shortcut. Just note the chicken won’t have that golden crust but will still be tender and tasty.
How spicy is the Crockpot Hawaiian Chicken Recipe?
This recipe is naturally mild and sweet. If you want a bit of heat, try adding a pinch of red pepper flakes or a splash of sriracha to the sauce before slow cooking.
Can I double the recipe for a larger crowd?
Definitely! Just make sure your slow cooker is large enough to hold the doubled ingredients and increase the cooking time slightly if needed for even heat distribution.
Final Thoughts
This Crockpot Hawaiian Chicken Recipe has become one of my absolute favorites because it’s a breeze to prepare yet delivers a flavor punch that feels special every time. It’s such a comforting dish with that perfect balance of tropical sweetness and savory richness. I really hope you give it a try soon and enjoy sharing it with your loved ones the same way I do. Once you taste it, I’m sure it will become a staple in your recipe collection!
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Crockpot Hawaiian Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian
Description
This Crockpot Hawaiian Chicken recipe offers a deliciously sweet and savory dish perfect for a comforting meal. Featuring tender chicken cubes coated in cornstarch and seared before slow cooking in a flavorful sauce of brown sugar, pineapple juice, soy sauce, and crushed pineapple, it’s an easy, fuss-free recipe that yields a mouthwatering tropical twist on classic chicken. Ideal for serving over rice or quinoa, it’s a crowd-pleaser that’s great for meal prep or family dinners.
Ingredients
Chicken and Coating
- 2 lbs. chicken, cubed
- 1/3 cup cornstarch
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup olive oil
Sauce
- 2/3 cup packed brown sugar
- 1 cup pineapple juice
- 1/3 cup soy sauce or Tamari (gluten free)
- ½ cup crushed pineapple
Instructions
- Coat the Chicken: In a gallon-size Ziploc bag, combine cornstarch, salt, and pepper. Add the cubed chicken and toss until each piece is completely coated with the mixture. This helps create a slight crust on the chicken and thickens the sauce later.
- Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the coated chicken cubes and sear them for about 7 minutes, turning occasionally, until they develop a light golden crust but are not fully cooked through.
- Prepare the Sauce: In a small bowl, mix together the brown sugar, pineapple juice, soy sauce or Tamari, and crushed pineapple until well combined. This sauce provides the signature sweet and tangy flavor.
- Assemble in Slow Cooker: Pour half of the sauce mixture into the slow cooker, then add the seared chicken on top. Pour the remaining sauce over the chicken. Cover and cook on low for 4 to 6 hours, allowing the flavors to meld and the chicken to become tender.
- Serve: Once cooked, serve the Hawaiian chicken warm over cooked rice or quinoa to soak up the flavorful sauce.
Notes
- Searing the chicken before slow cooking locks in flavor and improves texture.
- You can substitute chicken thighs for a juicier result if preferred.
- Use Tamari for a gluten-free version of this dish.
- Leftovers reheat well and taste great the next day.
- Adjust the sugar amount to taste for a less sweet or more balanced dish.
