Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken is built for the kind of meal people actually search for: clear ingredients, a direct method, and enough detail to avoid the common texture or timing mistakes.

The recipe below keeps the core flavor familiar while making the process easy to follow on a phone in the kitchen.

Why this recipe works

• Use pineapple packed in juice rather than heavy syrup so the sauce stays balanced.
• Chicken thighs are forgiving in the slow cooker and remain tender.
• Add the cornstarch slurry only at the end for a glossy sauce.

Ingredients

• 2 lb (900 g) boneless skinless chicken thighs, cut into large pieces
• 1 can (20 oz / 567 g) pineapple chunks in juice
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 medium onion, chopped
• 1/3 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp cornstarch
• 2 tbsp cold water
• Cooked rice and sliced green onions, for serving

How to make sweet hawaiian crockpot chicken

1. Step 1

   Drain the pineapple, reserving 3/4 cup juice. Add chicken, pineapple, peppers, and onion to the slow cooker.

2. Step 2

   Whisk the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, garlic, and ginger. Pour over the chicken.

3. Step 3

   Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and cooked through.

4. Step 4

   Whisk cornstarch with cold water. Stir the slurry into the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until the sauce thickens.

5. Step 5

   Serve over rice with green onions.

Practical serving ideas

Serve this recipe with a simple vegetable, salad, rice, bread, or another side that fits the dish. Keep the plate focused on the main recipe instead of padding the page with unrelated pairings. The related-recipes module below the recipe card should provide the discovery path to other Yumm Recipes pages.

Storage and reheating

Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, and use normal food-safety guidance for meat, seafood, dairy, and egg dishes. For recipes where crispness matters, use an oven, toaster oven, skillet, or air fryer rather than relying only on a microwave.

Recipe tips

• Use pineapple packed in juice rather than heavy syrup so the sauce stays balanced.
• Chicken thighs are forgiving in the slow cooker and remain tender.
• Add the cornstarch slurry only at the end for a glossy sauce.

Looking for another dependable option? Browse more slow cooker recipes from the restored Yumm Recipes collection.

Frequently asked questions

Yumm Recipes

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian crockpot chicken with pineapple, peppers and a glossy sweet-savory sauce. A simple slow-cooker meal for busy days.

Ingredients

• 2 lb (900 g) boneless skinless chicken thighs, cut into large pieces
• 1 can (20 oz / 567 g) pineapple chunks in juice
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 medium onion, chopped
• 1/3 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp cornstarch
• 2 tbsp cold water
• Cooked rice and sliced green onions, for serving

Instructions

1. Drain the pineapple, reserving 3/4 cup juice. Add chicken, pineapple, peppers, and onion to the slow cooker.
2. Whisk the reserved pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, garlic, and ginger. Pour over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
4. Whisk cornstarch with cold water. Stir the slurry into the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until the sauce thickens.
5. Serve over rice with green onions.

YR

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