Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Easy Crockpot Hawaiian Chicken — tender, juicy chicken in a sweet and tangy pineapple sauce. After making this many times, I’ve perfected the balance of flavors. The crispy edges and fresh pineapple chunks make this dish irresistible. Start with my Easy Chilled Cucumber Avocado Soup for a refreshing start. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chilled Cucumber Avocado Soup and Easy Garlic Bread Grilled Cheese Sandwich Recipe.

What You'll Need for Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 can (20 oz) pineapple chunks
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)
• Optional: Chopped green onions
• Optional: Sesame seeds
• Optional: Crushed pineapple, for garnish

How to Make Easy Crockpot Hawaiian Chicken Recipe with Pineapple

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
2. Step 2: In a bowl, combine pineapple chunks (with juice), soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, and ginger. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
4. Step 4: Remove chicken from crockpot and shred using two forks. Return to crockpot and stir to combine with sauce. Serve over rice or noodles, garnished with green onions and sesame seeds.

Storing & Reheating Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can prepare the sauce and chicken the night before. Store in the fridge separately until ready to cook.

Freezing Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Freeze cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute chicken breasts with chicken thighs for even more tender results.
• Make-ahead: This dish can be made ahead and reheated. See storage notes for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the crockpot in the last 30 minutes of cooking.

Easy Crockpot Hawaiian Chicken Recipe with Pineapple

⏱

Prep

10 min

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 can (20 oz) pineapple chunks
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger

Seasonings

• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Optional Toppings

• Chopped green onions
• Sesame seeds
• Crushed pineapple, for garnish

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart crockpot.
2. Step 2: In a bowl, combine pineapple chunks (with juice), soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, and ginger. Pour over chicken.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender and cooked through.
4. Step 4: Remove chicken from crockpot and shred using two forks. Return to crockpot and stir to combine with sauce. Serve over rice or noodles, garnished with green onions and sesame seeds.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute chicken breasts with chicken thighs for even more tender results.
• Make-ahead: This dish can be made ahead and reheated. See storage notes for details.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the crockpot in the last 30 minutes of cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through.
• Make ahead: You can prepare the sauce and chicken the night before. Store in the fridge separately until ready to cook.

Nutrition Per Serving

• Calories: 370
• Protein: 35g
• Fat: 7g
• Carbs: 32g
• Fiber: 1g
• Sugar: 25g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Hawaiian Chicken Recipe with Pineapple FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Hawaiian Chicken Recipe with Pineapple and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!