Sweet, tangy, and effortlessly tender, this Slow Cooker Hawaiian Chicken brings tropical vibes to your table with almost no hands-on work. Juicy chicken simmers in a pineapple-soy glaze kissed with garlic and ginger, then gets shredded into saucy perfection ideal for busy weeknights, meal prep, or crowd-pleasing potlucks.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk pineapple chunks, soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes (if using).
- Pour sauce over chicken, turning to coat evenly.
- Scatter sliced bell pepper and onion over the top.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is very tender (165°F/74°C).
- Transfer chicken to a board and shred with two forks; return to the cooker and stir to coat with sauce.
- Taste and adjust seasoning (more soy for salt, brown sugar for sweetness, or red pepper for heat).
- Serve over cooked rice and garnish with chopped green onions.
Variations
- Teriyaki Twist: Replace ketchup with 2 tablespoons mirin and add 1 tablespoon rice vinegar; finish with sesame seeds.
- Spicy Mango: Swap pineapple for diced mango and add 1–2 tablespoons sriracha or chili-garlic sauce for heat.
- Coconut Lime: Add 1/2 cup coconut milk and finish with 1 tablespoon lime juice and fresh cilantro for a creamy, tropical finish.
Cooking Notes
- Chicken thighs work beautifully and stay ultra-juicy; cook times are the same.
- For best shredding, let chicken rest 5 minutes after cooking to reabsorb juices.
- If sauce tastes too salty, balance with a teaspoon of brown sugar or a splash of pineapple juice.
Serving Suggestions
- Serve over jasmine or coconut rice with steamed broccoli or snap peas.
- Pile into toasted Hawaiian rolls for sliders with a slice of fresh pineapple.
- Build rice bowls with pickled cucumbers, edamame, and a sprinkle of toasted sesame seeds.
Tips
- Lightly sear chicken for 1–2 minutes per side before slow cooking to boost savory depth (optional).
- Cut peppers into larger strips so they don’t turn mushy during the long cook.
- Double the batch for easy meal prep leftovers reheat and freeze well.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on Low (or 3–4 hours on High)
- Total Time: 6 hours 10 minutes (Low) or 3 hours 10 minutes (High)
Nutritional Information (Per serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 1600 mg
Frequently Asked Questions
- Can I use chicken thighs?
Yes boneless, skinless thighs are great and stay extra juicy; cook times are the same. - How do I thicken the sauce?
Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and cook on High 10–15 minutes. - Can I make it ahead or freeze it?
Yes store cooked chicken in the sauce up to 4 days or freeze up to 3 months. Thaw overnight before reheating. - No slow cooker?
Simmer covered on the stovetop over low heat 30–40 minutes or use an Instant Pot (8–10 minutes on High Pressure, natural release 5 minutes).
Conclusion
This Slow Cooker Hawaiian Chicken delivers tender, juicy shreds in a glossy pineapple-soy sauce with hints of garlic, ginger, and gentle heat. It’s a low-effort, high-reward dinner that’s perfect over rice, tucked into sliders, or packed for meal prep bright, comforting, and weeknight-easy with a tropical twist.
Print
Slow Cooker Hawaiian Chicken
- Total Time: 6 hours 10 minutes (Low) or 3 hours 10 minutes (High)
- Yield: 4 servings 1x
Description
Sweet, tangy, and effortlessly tender, this Slow Cooker Hawaiian Chicken brings tropical vibes to your table with almost no hands-on work. Juicy chicken simmers in a pineapple-soy glaze kissed with garlic and ginger, then gets shredded into saucy perfection ideal for busy weeknights, meal prep, or crowd-pleasing potlucks.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk pineapple chunks, soy sauce, brown sugar, ketchup, garlic, ginger, and red pepper flakes (if using).
- Pour sauce over chicken, turning to coat evenly.
- Scatter sliced bell pepper and onion over the top.
- Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until chicken is very tender (165°F/74°C).
- Transfer chicken to a board and shred with two forks; return to the cooker and stir to coat with sauce.
- Taste and adjust seasoning (more soy for salt, brown sugar for sweetness, or red pepper for heat).
- Serve over cooked rice and garnish with chopped green onions.
Notes
- Use low-sodium soy sauce to keep salt in check; regular soy can be quite salty.
- If using canned pineapple, include 2–3 tablespoons of the juice for extra tang, or drain fully for a thicker sauce.
- Want a thicker sauce? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook on High 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on Low (or 3–4 hours on High)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (about 1 to 1 1/2 cups chicken with sauce)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 1600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: slow cooker hawaiian chicken, pineapple chicken, crockpot, easy dinner, weeknight, meal prep, gluten free option, shredded chicken