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A hearty plate of Sweet Hawaiian Crockpot Chicken with tender chicken pieces, juicy pineapple chunks, and vibrant bell peppers, garnished with parsley. A slow cooker favorite with a backdrop of fresh ingredients and a crockpot
Chef Marcy Grece

Sweet Hawaiian Crockpot Chicken

5 from 2 votes
Make this delicious Sweet Hawaiian Chicken with just three main ingredients and a slow cooker! Perfectly sweetened with pineapple and balanced with a smoky BBQ flavor, this recipe is ideal for busy weeknights or laid-back weekends.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Hawaiian
Calories: 337
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts (or thighs, if preferred)
  • 1.5 cups barbecue sauce
  • 15 ounces canned crushed pineapple with juice

Equipment

  • Slow Cooker / Crockpot
  • Instant Pot (optional, for alternative cooking method)
  • Airtight containers (for storage)

Method
 

  1. Prep the Chicken:
  2. Dice the chicken into 1-inch cube pieces. This ensures even cooking and better absorption of the sauce.
  3. Combine Ingredients in the Crockpot:
  4. Place the diced chicken into the slow cooker. Add the crushed pineapple (including juice) and barbecue sauce. Stir well to evenly coat the chicken pieces.
  5. Cook:
  6. Cover the slow cooker with the lid and set it to:
  7. Low heat for 3.5–4 hours.
  8. High heat for 2–2.5 hours.
  9. If using frozen diced chicken, add an extra 30–45 minutes to the cook time.
  10. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is fork-tender.
  11. Serve:
  12. Once cooked, carefully open the lid and give the mixture a good stir.
  13. Serve over a bed of rice or alongside roasted vegetables. Garnish with fresh lime wedges and chopped cilantro for an extra burst of flavor (optional).

Video

Notes

 

  1. Ingredient Substitutions:
    • Pineapple: Fresh or frozen pineapple chunks can replace canned pineapple for a fresher taste.
    • Chicken: Boneless, skinless thighs can be used instead of breasts. Add an extra 20 minutes to the cook time.
    • Add Veggies: Incorporate diced bell peppers, red onions, or even zucchini for added nutrients and flavor.
  2. Instant Pot Instructions:
    • Add all ingredients to the Instant Pot. Set to High Pressure for 8 minutes (12 minutes for frozen chicken).
    • Allow a Natural Pressure Release (NPR) before opening the lid. Stir well and serve.
  3. Storage Tips:
    • Refrigeration: Transfer leftovers to an airtight container and store in the fridge for 3–4 days.
    • Freezing: Cool the chicken completely, then place it in a freezer-safe container or bag. Squeeze out as much air as possible and freeze flat. Use within 6 months. To reheat, thaw overnight in the fridge and warm on the stovetop or microwave.