Sweet Hawaiian Crockpot Chicken

Embarking on the culinary journey with the Sweet Hawaiian Crockpot Chicken recipe was like taking a mini-vacation to the tropics. The melding of savory chicken with the sweetness of pineapple and the depth of soy sauce created an enchanting flavor profile that was both comforting and exotic. Opting for a mix of both white and dark chicken meat added a delightful variety in texture and flavor, catering to all preferences at the dinner table. The addition of a Vidalia onion brought a mild sweetness that complemented the pineapple perfectly, while the optional green pepper added a subtle crunch and freshness, enhancing the overall dish. The ease of preparation, combined with the tantalizing aromas that filled the house throughout the day, made this dish not just a meal but an experience. It’s a must-try for anyone looking to bring a taste of the Hawaiian islands into their home.


  • 2 lb chicken chunks (white or dark meat, or a mix)
  • 1 cup pineapple juice
  • 1/4 cup brown sugar, firmly packed
  • 1/3 cup soy sauce (low sodium version recommended)
  • 1 medium can pineapple chunks (optional)
  • 1 medium Vidalia onion, chopped (optional)
  • Green pepper, cut into chunks (optional)


  1. Prep the Slow Cooker: Place the chicken chunks at the bottom of the crockpot.
  2. Combine Ingredients: Add the pineapple juice, brown sugar, soy sauce, pineapple chunks (if using), chopped Vidalia onion, and green pepper chunks to the crockpot.
  3. Cook: Set your slow cooker to low and let the mixture cook for 6-8 hours, until the chicken is tender and fully cooked through. The long cooking time allows the flavors to meld beautifully, creating a rich, tropical sauce.

Nutrition Facts

Servings: 6-8 Calories per serving: Approximately 300-350 calories (varies based on chicken parts used and whether additional ingredients are included)

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low
  • Total Time: 6 hours and 10 minutes to 8 hours and 10 minutes

Additional Tips

  • Serve over a bed of rice or with a side of steamed vegetables to complete the meal.
  • For a thicker sauce, you can remove the chicken towards the end of cooking and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), then return the chicken to the pot to thicken the sauce.
  • Consider adding a splash of lime juice or a sprinkle of cilantro before serving for an extra burst of freshness.

FAQ Section

  • Can I cook this on high instead of low? Yes, you can cook it on high for 3-4 hours, but the flavors develop better over a low and slow cook.
  • Can I use fresh pineapple instead of canned? Absolutely, fresh pineapple can be used and will add a brighter flavor to the dish.
  • Is it necessary to brown the chicken before adding it to the crockpot? Browning isn’t necessary for this recipe, making it even simpler to prepare.
  • How can I make this dish spicier? Add a diced jalapeño or a dash of red pepper flakes to introduce some heat.
  • Can I freeze leftovers? Yes, this dish freezes well. Cool the chicken completely and store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stove.