Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Easy Crockpot Hawaiian Chicken with Pineapple is a family favorite. After making this many times, I discovered the trick to tender, juicy chicken every time. The crispy edges and sweet, tangy pineapple sauce will make your kitchen smell like a tropical vacation. If you love recipes like this, you’ll also enjoy Easy High Protein Smoked Salmon Quinoa Breakfast Bowls and Easy Sweet Chili Halloumi Wraps Ready in 20 Minutes.

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 apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper to taste
• Red pepper flakes (optional)
• Optional: Green onions for garnish
• Optional: Sesame seeds 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 slow cooker.
2. Step 2: In a bowl, mix together pineapple chunks (with juice), soy sauce, brown sugar, apple cider vinegar, garlic powder, and ground 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 cooked through and tender.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with sauce. Serve over rice and garnish 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 make this recipe ahead of time and reheat it when you're ready to serve.

Freezing Easy Crockpot Hawaiian Chicken Recipe with Pineapple

Freeze cooked chicken and sauce in an airtight container for up to 3 months.

How to Reheat Without Drying It Out

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

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
• Make-ahead: You can prepare the chicken and sauce the night before and refrigerate it. Then, just cook it in the slow cooker in the morning.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If your sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the slow cooker in the last 30 minutes of cooking.

Easy Crockpot Hawaiian Chicken Recipe with Pineapple

⏱

Prep

10 minutes

🍳

Cook

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

⏳

Total

6-8 hours (low) or 3-4 hours (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 apple cider vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger

Seasonings

• Salt and pepper to taste
• Red pepper flakes (optional)

Optional Toppings

• Green onions for garnish
• Sesame seeds for garnish

Instructions

1. Step 1: Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Step 2: In a bowl, mix together pineapple chunks (with juice), soy sauce, brown sugar, apple cider vinegar, garlic powder, and ground 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 cooked through and tender.
4. Step 4: Remove chicken from slow cooker and shred using two forks. Return to slow cooker and stir to combine with sauce. Serve over rice and garnish 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: If you don't have apple cider vinegar, you can use white vinegar or lemon juice.
• Make-ahead: You can prepare the chicken and sauce the night before and refrigerate it. Then, just cook it in the slow cooker in the morning.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If your sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the slow cooker 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.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: You can make this recipe ahead of time and reheat it when you're ready to serve.

Nutrition Per Serving

• Calories: 340
• Protein: 35g
• Fat: 6g
• Carbs: 36g
• Fiber: 1g
• Sugar: 26g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 1.5g

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!