Irresistible Sweet Hawaiian Crockpot Chicken
Sweet, tangy, and savory — this Irresistible Sweet Hawaiian Crockpot Chicken blends tender chicken with pineapple, barbecue sauce, and soy for a tropical-inspired dish that practically cooks itself. Perfect for busy weeknights or laid-back dinners with family and friends.
Equipment
- Crockpot
- Mixing Bowl
- Measuring cups
- Tongs
- Serving Spoon
Ingredients
Chicken and Sauce
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks fresh or canned
- ½ cup barbecue sauce
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp fresh ginger optional
- salt and pepper to taste
- green onions for garnish
Instructions
- Gather all ingredients. Chop garlic and ginger, and prepare your crockpot for use.
- Place chicken breasts flat on the bottom of the crockpot for even cooking.
- In a bowl, combine pineapple chunks, barbecue sauce, soy sauce, brown sugar, garlic, and ginger. Mix until fully combined.
- Pour the sauce mixture over the chicken, ensuring the pieces are well-coated.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken reaches 165°F and is tender.
- Shred the cooked chicken using two forks, mixing it with the sauce to coat evenly.
- Season with salt and pepper to taste, garnish with chopped green onions, and serve hot over rice or in wraps.
Notes
Make ahead and refrigerate for up to 3–4 days, or freeze for up to 3 months. For extra flavor, marinate the chicken overnight before cooking. Add chili flakes or sriracha for a spicy kick!