I’ve made this Sweet Hawaiian Crock Pot Chicken more times than I can count when I needed a no-fuss crowd-pleaser. Tender shredded chicken bathing in a sticky-sweet pineapple-soy glaze—easy to assemble in the morning and perfect for a busy weeknight, potluck, or casual dinner that feels a little tropical.

Why you’ll love this dish

This recipe turns plain chicken breasts into a saucy, slightly tangy-sweet meal with almost zero hands-on time. It’s ideal when you want something that:

Requires minimal prep and cleanup (dump-and-go crockpot cooking).
Stretches to feed a family when spooned over rice or noodles.
Appeals to both kids and adults thanks to the sweet-savory balance.
Lets you prep ahead and reheat without losing much texture.

“I made this for a busy weeknight and everyone went back for seconds — the pineapple adds the perfect brightness.” — a quick review from a regular dinner night

How this recipe comes together

Before you open the fridge, here’s the overall flow so you know what to expect:

Arrange the chicken in the slow cooker.
Whisk together pineapple juice, brown sugar, soy sauce, ketchup, garlic, and ginger to build the sauce.
Pour the sauce over the chicken and scatter pineapple chunks on top.
Cook low and slow until the chicken is shreddable, then shred it in the sauce so it soaks up flavor.
Garnish and serve over rice, noodles, or inside sliders.

This sets expectations: an easy layer-and-cook method with a short finish (shredding) that transforms the dish.

What you’ll need

4 chicken breasts (boneless, skinless)
1 cup pineapple juice
1 cup brown sugar
1/2 cup soy sauce (use low-sodium if preferred)
1/4 cup ketchup
1 tablespoon minced garlic
1 tablespoon minced ginger
1 cup pineapple chunks (fresh or canned, drained if canned)
Salt and pepper to taste
Chopped green onions for garnish

Ingredient notes:

Swap chicken thighs for juicier meat and slightly shorter cook times (thighs stay moister).
If you want less-sweet, reduce brown sugar to 2/3 cup or use half brown sugar + half honey.
For gluten-free, use tamari or a gluten-free soy sauce.

Directions to follow

Season the chicken breasts lightly with salt and pepper and place them in a single layer in the crockpot.
In a medium bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and minced ginger until smooth.
Pour the sauce evenly over the chicken so each piece is coated.
Scatter the pineapple chunks over the top—these add texture and a burst of acidity as they cook.
Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it easily shreds with two forks and reaches 165°F (74°C) internally.
Remove the chicken to a cutting board, shred with two forks, and then return the shredded meat to the crockpot. Stir the chicken into the sauce to absorb more flavor.
Optional: To thicken the sauce, transfer a cup of the liquid to a small saucepan and simmer until reduced, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering sauce until glossy.
Garnish with chopped green onions and serve hot over rice, noodles, or in buns.

How to serve Sweet Hawaiian Crock Pot Chicken

Classic: Heap over steamed jasmine or brown rice and spoon extra sauce on top.
Noodle bowl: Serve over lo mein or rice noodles with quick-blanched bok choy.
Sandwiches: Pile into slider rolls with extra pineapple and a sprinkle of cilantro.
Tacos: Use warmed corn tortillas, top with shredded cabbage and a squeeze of lime for a Hawaiian-Mexican twist.
Garnishes: Toasted sesame seeds, extra green onions, or thinly sliced red chili add visual contrast and flavor.

Storage and reheating tips

Refrigerate: Cool within 2 hours and store in an airtight container for 3–4 days.
Freeze: Freeze in airtight containers or freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over medium-low until steaming (stirring occasionally), or microwave in short bursts. Reheat to an internal temperature of 165°F (74°C) for safety.
Sauce separation: If the sauce separates after refrigeration, whisk or warm gently; it will come back together.

Helpful cooking tips

Don’t over-salt at the start — soy sauce adds plenty of sodium. Taste when you shred and adjust.
For deeper flavor, brown the chicken quickly in a skillet before adding to the crockpot (optional). It’s not necessary but adds a savory note.
If your slow cooker runs hot, check at the shorter side of the time range to avoid dry chicken.
To get a sticky, glazed finish: after shredding, place the chicken on a lined baking sheet under a hot broiler for 3–4 minutes to caramelize the top. Watch it closely.
Use a meat thermometer to ensure safe doneness—USDA recommends 165°F (74°C) for poultry.

Creative twists

Spicy Hawaiian: Add 1–2 teaspoons sriracha or a diced jalapeño to the sauce for heat.
Teriyaki-style: Swap ketchup for 2 tablespoons hoisin sauce and add 1 tablespoon rice vinegar.
Low-sugar: Replace brown sugar with a natural sweetener like monk fruit or reduce the amount and add an extra splash of pineapple juice.
Vegetarian swap: Use cubed, firm tofu or jackfruit and reduce cook time—watch tofu closely to prevent over-softening.
Smoky: Add 1 teaspoon smoked paprika or finish with a few drops of liquid smoke for a barbecue twist.

Your questions answered

Q: Can I use frozen chicken breasts in the crockpot?
A: It’s best to thaw chicken first. Cooking frozen chicken in a slow cooker can keep the meat in the temperature “danger zone” (40–140°F) too long, which raises food safety concerns. Thaw overnight in the fridge for best results.

Q: How do I thicken the sauce if it’s too thin?
A: Remove a cup of the sauce and simmer it on the stove to reduce and concentrate. Or make a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and whisk into simmering sauce until it thickens.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are juicier and forgiving—reduce the low setting time slightly and check for shreddability around 5–6 hours.

Q: Is this recipe freezer-friendly?
A: Absolutely. Cool, portion, and freeze in airtight containers. Thaw in the refrigerator overnight before reheating. Sauces sometimes separate after freezing; warm and whisk to recombine.

Q: What internal temperature should the chicken reach?
A: The safe internal temperature for cooked poultry is 165°F (74°C). Use a meat thermometer in the thickest part.

Conclusion

This Sweet Hawaiian Crock Pot Chicken is a reliable, hands-off recipe that delivers big flavor with minimal effort—perfect for busy households or when you want a comforting, slightly exotic meal without fuss. For a similar take and extra ideas, check out this version on Sweet Hawaiian Crockpot Chicken | Little Bit Recipes and another approach at Crock Pot Sweet Hawaiian Chicken – Cooking With Janica.