Steam curls up from the valve and your stomach starts talking back.
You spot the sweet smell of pineapple mingling with garlic and soy sauce from across the kitchen. It’s that kinda aroma that grabs you and makes you wanna hurry over.
You remember how it’s been a busy day and the last thing you wanna do is fuss over dinner. This dish comes together so easy in your crock pot, you barely gotta lift a finger after the prep.
The Real Reasons You Will Love This Method
- You set it and forget it really works here.
- The steam cues from the crock pot tell you dinner’s close.
- Tender pull chicken that’s juicy inside and full of flavor.
- Broth depth is outta this world, so savory and sweet.
- Natural release leaves the chicken perfectly succulent.
- Slow release cooking means all those flavors soak in good.
- Great for meal prepping since leftovers reheat nice.
Everything You Need Lined Up
- 2 pounds chicken thighs or breasts cut into chunks - you pick whichever you like best.
- 1 red pepper roughly chopped - adds nice crunch and color.
- 20 ounce can pineapple chunks with juice - the sweet heart of this recipe.
- ⅓ cup soy sauce - salty and rich to balance the sweetness.
- ⅓ cup BBQ sauce - brings smoky tanginess that’s just right.
- ¼ cup brown sugar - for that deep, caramel kind of sweet.
- ¼ cup orange juice - zesty splash to brighten flavors.
- 2 tablespoons sesame oil - a nutty aroma that lifts everything.
- 2 tablespoons rice vinegar - gives a slight tang that keeps it fresh.
- Bonus extras: 1 tablespoon minced garlic and ½ teaspoon grated ginger - bring warmth and depth.
- Optional: green onions and sesame seeds for garnish - they add a little pop at the end.
Walking Through Every Single Move
Step one you toss chicken chunks right into the bottom of your crock pot. No fuss, no frills, just straight in.
Next you splash the chopped red pepper and entire can of pineapple chunks, including juice, over the chicken. That juice is gonna soak right in.
Then, in a medium bowl, you whisk together soy sauce, BBQ sauce, brown sugar, orange juice, sesame oil, rice vinegar and minced garlic. Get it all nice and combined.
Pour that sauce mix evenly over everything in the crock pot. It’s like a flavor shower for the chicken and veggies.
Cover the pot up and cook on low for 6 to 7 hours or high for 3 to 4 hours. You’ll know the chicken’s ready when it has that tender pull and the steam cues tell you it’s done.
Finally, serve it hot over rice or noodles if you want. Sprinkle some green onions and sesame seeds if you’re feeling fancy. That’s it, dinner done!
Easy Tweaks That Make Life Simple
- Swap chicken thighs for breasts if you want leaner but keep an eye so they don’t dry out.
- Use pre-minced garlic and ginger from the store to save a bit of chopping time.
- Open a jar of prepared BBQ sauce mixing it with pineapple juice for faster sauce prep.
The Flavor Experience Waiting for You
The first thing that hits you is the sweet tang of pineapple mingled perfectly with the salty soy sauce. It’s a combo that kinda wakes your taste buds right up.
Then the tender pull of the chicken is crazy satisfying. It’s so juicy you can’t help but smile each bite.
The broth depth surprises you too. There’s a rich caramel tone from the brown sugar and that smoky whisper from the BBQ sauce giving it layers.
And when you add the fresh green onion and sesame seed garnish, it’s like the dish wakes up even more bright and fresh. Totally worth the wait, you’ll see.
Making It Last All Week Long
Once cooled, store leftovers in airtight containers. This keeps the broth from drying out and flavor locked in.
Pop those containers in the fridge and you’ll good for about 3 to 4 days to enjoy second helpings.
If you want to hold it longer, put portions into freezer bags and freeze up to 3 months. Thaw in fridge overnight before reheating.
To reheat, warm it in the microwave or back in the crock pot on low with a splash of water or broth so it stays juicy and fresh tasting.
Everything Else You Wondered About
- Can I use chicken breasts instead of thighs? Yep, totally. Just watch the cook time so they don’t dry out.
- Do I need to add water or broth? Nah, the pineapple juice and sauces provide enough moisture and broth depth.
- What’s natural release and slow release mean here? Natural release means just letting the pot sit after cooking to slowly drop pressure. Slow release is kinda the same, helping the meat stay tender.
- Can I double this recipe? Sure thing, just be sure not to fill your crock pot over ⅔ full for safety and even cooking.
- How spicy is this? It’s pretty mild but you can add chili flakes if you want a little kick.
- What do I serve it with? Rice, noodles, or steamed veggies all work great to soak up the sauce.
For more slow cooker inspiration, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting meal, or try Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a perfect snack to pair with your dinner.
Don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives for an easy and flavorful starter that complements any meal.
Crock Pot Sweet Hawaiian Chicken
Equipment
- 1 Mixing bowl medium-sized for sauce prep
Ingredients
Main ingredients
- 2 pounds chicken thighs or breast cut into chunks
- 1 red pepper roughly chopped
- 20 ounce canned pineapple chunks with juice
- ⅓ cup soy sauce
- ⅓ cup BBQ sauce
- ¼ cup brown sugar
- ¼ cup orange juice
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- ½ teaspoon grated ginger
- green onions and sesame seeds optional garnish
Instructions
Instructions
- Add chicken chunks to bottom of slow cooker.
- Add chopped red pepper and pineapple chunks with juice over the chicken.
- In a separate bowl, whisk together soy sauce, BBQ sauce, brown sugar, orange juice, sesame oil, rice vinegar, garlic, and ginger.
- Pour sauce mixture evenly into crock pot over meat and vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Serve hot over rice or noodles with optional green onions and sesame seed garnish.
