Go Back

Sweet Hawaiian Crockpot Chicken

A tender and flavorful chicken dish made in a slow cooker with a tangy-sweet pineapple and barbecue sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless, skinless chicken thighs Thighs stay moist during 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.
  • 1 whole bell pepper Sliced (red or green).
  • 1 whole onion Sliced (yellow or white).
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Pat the chicken thighs dry and season lightly with salt and pepper. Place them in an even layer in the crockpot.
  2. 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.
  3. Pour the sauce evenly over the chicken.
  4. Scatter the sliced bell pepper and onion on top.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is done.
  2. Remove the lid, shred the chicken directly in the crockpot using two forks, and stir so the meat soaks up the sauce.
  3. Taste and adjust seasoning if necessary.

Notes

For gluten-free, swap soy sauce for tamari. To reduce sweetness, use reduced-sugar barbecue sauce and less pineapple. Store leftovers within 2 hours in an airtight container for 3–4 days.