Sweet Hawaiian Crockpot Chicken: A Tropical Slow-Cooker Delight
If you’re craving a dish that combines the savory goodness of tender chicken with the sweet, tangy flavors of the tropics, this Sweet Hawaiian Crockpot Chicken is the perfect recipe for you! This slow-cooker meal is a crowd-pleaser, blending juicy pineapple, vibrant bell peppers, and a sticky-sweet sauce that’s infused with the perfect balance of savory and sweet notes. Whether you’re preparing a family dinner or hosting a casual gathering, this dish will transport your taste buds to a sunny Hawaiian paradise—all from the comfort of your kitchen.
Ingredients (Serves 4-6)
For the Chicken and Sauce:
- 2 pounds boneless, skinless chicken breasts or thighs (thighs offer a juicier texture, while breasts are leaner—your choice!)
- 1 (20-ounce) can of pineapple chunks, drained (reserve the juice for the sauce)
- 1 medium red bell pepper, diced into bite-sized pieces
- 1 medium yellow bell pepper, diced into bite-sized pieces (for a pop of color and sweetness)
- 1 cup of your favorite barbecue sauce (choose a sweet or smoky variety for best results)
- 1/2 cup low-sodium soy sauce (to balance the sweetness with a savory umami kick)
- 1/4 cup light brown sugar, packed (for caramelized sweetness)
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger if fresh isn’t available)
- 2 large garlic cloves, minced (for a subtle aromatic depth)
- 1/4 cup cornstarch (to thicken the sauce)
- 1/4 cup cold water (to mix with the cornstarch for a smooth slurry)
For Serving:
- 3 cups cooked white or brown rice (jasmine or sticky rice works beautifully)
- 1/4 cup chopped green onions (for a fresh, crisp garnish)
- 1 tablespoon sesame seeds (lightly toasted for extra flavor, if desired)
Instructions
- Prepare the Chicken and Veggies: Start by trimming any excess fat from your chicken breasts or thighs. Cut the chicken into large chunks (about 1.5-inch pieces) for even cooking. Dice the red and yellow bell peppers into bite-sized pieces, ensuring they’re roughly the same size for uniform texture in the final dish. Drain the pineapple chunks, but don’t discard the juice—it’s a key ingredient in the sauce!
- Assemble in the Crockpot: Place the chicken chunks at the bottom of your slow cooker. Add the diced red and yellow bell peppers, followed by the pineapple chunks. These ingredients will release their natural juices as they cook, infusing the chicken with tropical flavors.
- Make the Hawaiian Sauce: In a medium mixing bowl, whisk together the reserved pineapple juice (from the can), barbecue sauce, soy sauce, brown sugar, grated ginger, and minced garlic. Stir until the brown sugar dissolves completely, creating a glossy, well-blended sauce. Pour this mixture evenly over the chicken, peppers, and pineapple in the crockpot. Gently stir to ensure everything is coated in the flavorful sauce.
- Cook Low and Slow: Cover the crockpot with its lid and set it to cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The chicken should become tender and succulent, easily shredding with a fork when done. Check the internal temperature of the chicken with a meat thermometer—it should reach 165°F (74°C) to ensure it’s fully cooked.
- Thicken the Sauce: About 30 minutes before serving, prepare a cornstarch slurry to thicken the sauce. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the crockpot, mixing gently to combine. Turn the crockpot to HIGH (if it isn’t already) and let it cook for an additional 20-30 minutes, or until the sauce has thickened to a glossy, sticky consistency that coats the chicken beautifully.
- Shred the Chicken (Optional): If you prefer a shredded texture, use two forks to gently pull the chicken apart into smaller pieces while it’s still in the crockpot. This allows the chicken to soak up even more of the sweet and savory sauce. Alternatively, you can leave the chicken in chunks for a heartier presentation.
- Serve and Garnish: Spoon the chicken, peppers, and pineapple over a bed of fluffy cooked rice. Drizzle some of the thickened sauce over the top for extra flavor. Sprinkle with chopped green onions and a pinch of sesame seeds for a fresh, nutty finish. The green onions add a pop of color and a mild oniony bite, while the sesame seeds bring a subtle crunch.
Tips for Success
- Customize the Sweetness: If you prefer a less sweet dish, reduce the brown sugar to 2 tablespoons and add a splash of rice vinegar (about 1 tablespoon) for a slight tangy kick.
- Add Some Heat: For a spicy twist, toss in 1/2 teaspoon of red pepper flakes or a diced jalapeño when adding the bell peppers.
- Make It a Meal Prep Star: This dish stores beautifully! Let it cool completely before transferring to airtight containers. It will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
- Alternative Cooking Method: No crockpot? No problem! You can make this in a large pot on the stovetop. Simmer the chicken, sauce, and veggies over low heat for 45-60 minutes, stirring occasionally, until the chicken is tender. Thicken the sauce with the cornstarch slurry as directed.
Why You’ll Love This Recipe
This Sweet Hawaiian Crockpot Chicken is a fantastic option for busy weeknights or lazy weekends when you want a hearty, flavorful meal with minimal effort. The slow cooker does all the heavy lifting, allowing the flavors to meld together into a dish that’s both comforting and exotic. The combination of tender chicken, juicy pineapple, and colorful bell peppers creates a vibrant, satisfying meal that’s as beautiful as it is delicious. Plus, the sticky-sweet sauce pairs perfectly with fluffy rice, making every bite a little taste of paradise.
Serving Suggestions
While this dish is amazing over rice, you can switch things up by serving it with:
- Quinoa or Cauliflower Rice: For a lighter, low-carb option.
- Steamed Veggies: Broccoli, snap peas, or carrots make great side dishes to add more greens to your plate.
- Hawaiian Rolls: Serve with soft, sweet Hawaiian rolls to soak up the extra sauce.
- Tropical Salad: Pair with a side salad featuring mango, avocado, and a citrus vinaigrette for a full tropical vibe.
Enjoy this delightful Sweet Hawaiian Crockpot Chicken recipe, and let its sunny flavors brighten your day! If you try it, we’d love to hear how it turned out—share your thoughts in the comments below. Aloha!
