This Sweet Hawaiian Crockpot Chicken is loaded with tropical flavor. Chicken thighs and a colorful blend of bell peppers are cooked low and slow in a thick, sweet, and tangy pineapple brown sugar sauce then served over rice!

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Do you cook high or low?
How to thicken the sauce
Variations
Pairing suggestions
How to store
Nutrition information

Ingredients

Pineapple juice, ginger, bell peppers, and orange juice all make this dish sweet and tropical!

Pineapple Juice – gives the sauce its tropical flavor. The acidity in pineapple juice also helps break down the chicken so it can become ultra tender and juicy.
Brown Sugar – adds a warm, sweet, molasses flavor that pairs beautifully with the pineapple juice.
Soy Sauce – provides a much needed saltiness to balance out the sweetness from the pineapple juice and brown sugar.
Hoisin Sauce – adds additional saltiness and a slightly sweet flavor.
Garlic – provides a rich, nutty, earthy flavor to the sauce.
Ginger – adds a fresh flavor with just a touch of spice.
Chicken Thighs – boneless, skinless thighs are affordable and super juicy! If you’re not a fan of thighs, boneless, skinless chicken breasts will work as well.
Yellow Bell Pepper, Green Bell Pepper, and Red Bell Pepper – add color, texture, and nutrients. I love to use different colors to make this dish super pretty!
Orange Juice and Cornstarch – whisked together to form a slurry which helps thicken the sauce.
Cooked Rice, Green Onions, Sesame Seeds, and Red Pepper Flakes – for serving, if desired!

Pro tip

You can find pineapple juice a few different ways in the grocery store: in a glass bottle, a can, plastic bottle, or simply drain the juice from a can of diced or sliced pineapples.

How to make

I love just how easy this Hawaiian chicken is to make!

In a medium sized bowl, whisk together pineapple juice, brown sugar, soy sauce, hoisin sauce, minced garlic, and minced ginger.
Pour half of the sauce into a greased crockpot. Top with chicken thighs and peppers then pour on remaining sauce.
Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours then remove chicken and set aside.
In a small bowl, whisk together cornstarch and orange juice until smooth then slowly whisk that into the sauce.
Cut the chicken into large chunks then stir them back into the crockpot.
Cover and cook on HIGH for another 30 minutes then serve and enjoy!

Pro tip

Traditionally you’d use cornstarch and water to create a slurry (which thickens are sauce), but today, we’re using cornstarch and orange juice to add additional flavor!

Is it better to cook chicken on high or low in the crockpot?

Either is fine and will yield similar results. If I have the time, I prefer to cook my chicken on low in the crockpot because the slower cook time can result in a more tender and flavorful dish.

However, if you’re pressed for time the chicken is still super delicious cooked a faster on high!

How to thicken the sauce

The sauce is thickened using a cornstarch slurry made with cornstarch and orange juice. It will also thicken as it sits.

If it’s still not quite thick enough for you, continue cooking with the lid removed until the desired consistency is reached. Cooking with the lid off should allow some excess liquid to evaporate.

Variations

Add pineapple chunks. A lot of sweet Hawaiian chicken recipes call for pineapple chunks for even more tropical flavor, sweetness, and added texture. Feel free to add some, if desired.
Use a different meat. Beef, pork, or turkey will all work.
Add more veggies. Pretty much any veggies you want should work — broccoli or green beans would be great! I would add them in the last hour of cook time so they don’t get mushy.
Spice it up. Give it a kick of heat by mixing in some crushed red pepper flakes or sriracha.
Make it smoky. Stir in some BBQ sauce for a thicker, sweeter, smokier sauce.

What to serve with sweet hawaiian chicken

I love to serve this sweet Hawaiian crockpot chicken over rice and topped with green onions, sesame seeds, and red pepper flakes. It’s also delicious paired with a couple of yummy sides!

How to store

Leftover Hawaiian chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.

– Jennifer