Introduction
The kitchen filled with warm pineapple and soy as the slow cooker hummed. Right away I knew dinner would be a winner. This Sweet Hawaiian Crockpot Chicken first takes me back to slow Sunday afternoons, when the house smells like caramelized fruit and brown sugar. This always takes me back to Sunday dinners. If you’re in the mood for more easy, comforting meals, try my cheesy garlic chicken wraps later this week for a different twist.
Why You’ll Love This
- Hands-off cooking: toss, pour, and forget while it simmers.
- Family-friendly: sweet, savory, and kid-approved every time.
- Budget-friendly: simple pantry staples create big flavor.
- Meal-prep ready: makes great leftovers for bowls or wraps.
Quick Recipe Snapshot
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 3–8 hours (see notes)
- Total time: 3–8 hours (mostly hands-off)
- Skill level: Easy
- Taste: sweet + savory with bright pineapple notes
After the quick snapshot, feel confident—this recipe stays forgiving, and you can tweak sweetness or salt easily; for more quick chicken options, I also love these chicken wraps.
Ingredients You’ll Need
- Chicken tenderloins — quick-cooking, tender pieces.
- Bell peppers — mix colors for sweetness.
- Onions — yellow or white, sliced.
- Pineapple — fresh or canned chunks, drained.
- Soy sauce — use low-sodium if preferred.
- Brown sugar — light or dark, for caramel depth.
- Pineapple juice — adds brightness and thinness to sauce.
Chef notes:
- Fresh pineapple = brighter flavor.
- Low-sodium soy = better control on salt.
- Aim for similar-sized chicken pieces for even cooking.
For another cozy chicken idea, see my comfort-food chicken recipe.
How to Make It
- First, arrange the chicken tenderloins in the slow cooker in an even layer. Then scatter the sliced bell peppers, onions, and pineapple over the top.
- Next, whisk soy sauce, brown sugar, and pineapple juice in a bowl until smooth and glossy.
- Pour the sauce evenly over the chicken and vegetables. Also scrape the bowl to get every sweet bit into the cooker.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. Meanwhile, you’ll smell the sauce darken and sweeten.
- Check at the end: the chicken should flake easily and register 165°F, and the peppers should be soft with slightly caramelized edges.
- Finally, stir gently so the sauce coats everything. Serve warm over rice, or tuck into wraps for a handheld dinner. For crisp reheated leftovers, try a technique like my crispy air fryer chicken mozzarella wraps to add texture.
Kitchen Tips (From My Kitchen)
- Time-saver: Use frozen peppers and onions if you’re in a rush; they thaw in the cooker and cut prep.
- Common mistake + fix: Don’t over-sweeten at the start; taste the sauce and cut sugar by a tablespoon if your pineapple is very sweet.
- Simple variation: Add a pinch of red pepper flakes or a splash of rice vinegar for brightness.
Serving Ideas
- Weeknight rice bowls: spoon over jasmine rice with steamed greens.
- Casual party: let guests taco-style with tortillas and slaw.
- Brunch twist: shred the chicken over scrambled eggs and toast.
- Holiday side: serve alongside roasted sweet potatoes and a green salad.
Garnish with chopped green onions, sesame seeds, or a squeeze of lime.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months.
- Reheat: Warm gently on the stove or in a microwave to keep chicken tender.
Leftover idea: Make a quick wrap or rice bowl with slaw and a drizzle of extra sauce.
Sweet Hawaiian Crockpot Chicken
Ingredients
Method
- Arrange the chicken tenderloins in the slow cooker in an even layer.
- Scatter the sliced bell peppers, onions, and pineapple over the top.
- Whisk soy sauce, brown sugar, and pineapple juice in a bowl until smooth and glossy.
- Pour the sauce evenly over the chicken and vegetables. Scrape the bowl to get every sweet bit into the cooker.
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours.
- Check at the end; the chicken should flake easily and register 165°F, and the peppers should be soft with slightly caramelized edges.
- Stir gently so the sauce coats everything.
- Serve warm over rice, or tuck into wraps for a handheld dinner.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Cook it the day before, cool, and refrigerate. Reheat gently before serving.
Q: Can I swap ingredients?
A: Absolutely. You can use chicken thighs for more richness, or swap pineapple for mandarin segments in a pinch.
Q: How do I know it’s done?
A: The chicken is done when it flakes easily and reaches 165°F, and the peppers are soft and fragrant.
Q: Can I freeze Sweet Hawaiian Crockpot Chicken?
A: Yes — portion and freeze for up to three months, then thaw overnight and reheat slowly.
Final Thoughts
This is the kind of dinner I make when I want something warm, familiar, and effortless. Also, it’s forgiving enough to try small tweaks until it matches your family’s taste, so give it a go and make it yours. Sweet Hawaiian Crockpot Chicken
Conclusion
For a similar slow-cooker take with pineapple and brown sugar, check this version: Sweet Hawaiian Crockpot Chicken – with Pineapple Brown Sugar ….
If you want another easy Crock-Pot variation to compare, see: Crock Pot Sweet Hawaiian Chicken – Cooking With Janica.
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