I still make this Sweet Hawaiian Crockpot Chicken when I need a no-fuss weeknight meal that tastes like a mini vacation. Tender shredded chicken soaks up a tangy-sweet pineapple and barbecue sauce, and the slow cooker does the heavy lifting — perfect for busy evenings, casual dinners, or when you want something kid-friendly and crowd-pleasing with almost zero hands-on time.

Why you’ll love this dish

This recipe is the kind of slow-cooker dinner that wins arguments at the table: sweet, savory, and built around pantry staples. Using chicken thighs keeps the meat moist during low-and-slow cooking. The pineapple adds bright acidity that balances the brown sugar and barbecue sauce, while ginger and garlic give it an aromatic backbone. Make it for weeknights, potlucks, or any time you want something you can set and forget.

“We served this over rice and everyone asked for seconds—simple, juicy, and packed with flavor.”

Small note: if you like sticky, glaze-like sauce, finish it on the stove briefly to reduce and concentrate flavors before serving.

I sometimes link out to a different slow-cooker chicken flavor to mix up the rotation, like this Crockpot honey-garlic chicken for another easy option: https://usa.mixmirth.com/crockpot-honey-garlic-chicken-a-sweet-and-savory-delight/.

How this recipe comes together

Quick overview so you know what to expect:

Layer raw boneless, skinless chicken thighs in the crockpot.
Whisk together pineapple, barbecue sauce, soy sauce, brown sugar, garlic, and ginger to make a sweet-savory sauce.
Pour the sauce over the chicken and top with sliced bell pepper and onion.
Cook low and slow (6–8 hours) or faster on high (3–4 hours) until the chicken is fall-apart tender.
Shred the chicken in the pot and toss it with the juices. Serve over rice, in buns, or as tacos.

This is simple prep and a hands-off cook time — great for days when you can’t hover over the stove.

What you’ll need

1.5 pounds boneless, skinless chicken thighs (more forgiving than breasts for slow cooking)
1 cup pineapple chunks (fresh or canned)
1/2 cup barbecue sauce (your favorite style)
1/4 cup soy sauce (use low-sodium if preferred)
1/4 cup brown sugar (light or dark)
1 tablespoon minced garlic
1 tablespoon minced ginger (or 1 teaspoon ground ginger in a pinch)
1 bell pepper, sliced (red or green)
1 onion, sliced (yellow or white)
Salt and pepper to taste

Notes/substitutions:

For gluten-free: swap soy sauce for tamari or a gluten-free soy alternative.
To cut sugar: use a reduced-sugar barbecue sauce and reduce brown sugar slightly.
If you want less sweetness, use less pineapple or drain canned pineapple.

How to prepare it

Pat the chicken thighs dry and season lightly with salt and pepper. Place them in an even layer in the crockpot.
In a bowl, combine pineapple chunks (with a little juice if using canned), barbecue sauce, soy sauce, brown sugar, minced garlic, and minced ginger. Whisk until smooth.
Pour the sauce evenly over the chicken.
Scatter the sliced bell pepper and onion on top; they’ll soften and add sweetness.
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.
Remove the lid, shred the chicken directly in the crockpot using two forks, and stir so the meat soaks up the sauce. Taste and adjust seasoning.

Quick tip: If the sauce seems thin, ladle some into a saucepan and simmer until reduced, or thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added to the hot sauce and returned to a boil to thicken.

Best ways to enjoy it

This chicken is endlessly versatile:

Serve over steamed white or brown rice for a classic plate.
Pile into toasted slider buns with coleslaw for Hawaiian-style sandwiches.
Make tacos: warm tortillas, top with shredded chicken, diced pineapple, cilantro, and lime.
Plate with roasted sweet potatoes and a green salad for a balanced meal.
Garnish with sliced green onions, toasted sesame seeds, or thinly sliced jalapeño for heat.

If you want more ideas for similar slow-cooker meals and ways to serve them, check this alternate sweet Hawaiian crock-pot version: https://usa.mixmirth.com/sweet-hawaiian-crock-pot-chicken/.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for 3–4 days.
Freeze: Place cooled chicken and sauce in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or pineapple juice to loosen the sauce, or microwave in intervals until hot. Reheat only once.
Food safety: Always ensure reheated chicken reaches 165°F. When freezing, leave a little headspace and remove excess air to avoid freezer burn.

Helpful cooking tips

Use thighs: Boneless, skinless thighs handle long cook times better than breasts and stay juicier.
Brown for extra flavor: If you have time, sear the thighs quickly in a hot pan before adding to the crockpot to deepen flavor. This is optional but worthwhile.
Pineapple timing: Fresh pineapple is fine; canned pineapple has more juice and sweetness. If you’re worried about the enzyme bromelain making meat mushy, it’s not a concern at these timescales — the main issue is overcooking, so stick to the timing.
Thicken safely: To thicken the sauce after shredding, remove some liquid and simmer on the stove to reduce, or stir in a cornstarch slurry as described earlier.
Adjust heat: Add a pinch of red pepper flakes or a squirt of sriracha if you want a spicy kick.

Creative twists

Tangy Hawaiian BBQ sliders: Stir in chopped ham or diced pineapple rings and serve on Hawaiian rolls.
Tropical tacos: Add mango salsa and shredded cabbage for a fresher crunch.
Low-carb: Serve over cauliflower rice or leafy greens.
Vegetarian swap: Use shredded jackfruit or extra-firm tofu (pressed, then pan-seared) and adjust cook times accordingly.
Smokier flavor: Use a smoky BBQ sauce or add a teaspoon of liquid smoke to the sauce.

Your questions answered

Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry out if cooked too long. Check at 3–4 hours on low and remove when the internal temperature reaches 165°F. Thighs are more forgiving.

Q: Will the pineapple make the chicken mushy?
A: Fresh pineapple contains bromelain, an enzyme that can break down protein. In this recipe the effect is minimal because the fruit is cooked with other ingredients; still, don’t overcook beyond recommended times to avoid overly soft texture.

Q: How do I thicken the sauce without losing flavor?
A: Simmer the sauce on the stove to reduce it, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until glossy. This concentrates flavor without adding sweetness.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep the same cook times; thicker layers of chicken may take longer to reach safe temperatures, so verify doneness with a thermometer.

Q: Is it safe to leave the crockpot on while I’m at work?
A: Yes — slow cookers are designed for unattended cooking. Use the low setting for 6–8 hours; if you need longer, many modern crockpots have a “warm” setting to prevent overcooking.

Conclusion

This Sweet Hawaiian Crockpot Chicken is a simple, reliable recipe for busy cooks who want a sweet-savory meal with minimal fuss. For more versions and inspiration, see this detailed take on Sweet Hawaiian Crockpot Chicken by Little Bit Recipes: https://littlebitrecipes.com/sweet-hawaiian-crockpot-chicken/, or compare techniques and tips at Cooking With Janica’s Crock Pot Sweet Hawaiian Chicken page: https://cookingwithjanica.com/sweet-hawaiian-chicken/.