Slow Cooker Hawaiian Sticky Chicken

That first hiss from the cooker tells you something good is happening

You notice that moment right before the float valve pops. It’s a little thing but it means the pressure's building just right inside. That sound’s like a countdown to tasty goodness simmering away.

As you grab a quick peek at the steam cues, you realize how much easier dinner’s gonna be tonight. You don’t gotta babysit it like on the stove or mess with timers all day long. It’s just set and forget, and your house starts smelling like heaven.

You recall the days before you tried this recipe, when chicken came out dry or tough. But now when you slow release the pressure, the chicken pulls tender and juicy every time. Those sweet sticky flavors soak in while you go about your day, no fuss, just yum.

The Real Reasons You Will Love This Method

• You get that perfectly tender pull without a ton of work.
• Pressure cooking locks in flavor way better than just baking.
• It’s hands off, so you can chill or hit Netflix while it does its thing.
• The float valve and steam cues tell you when it’s ready, no guesswork.
• Slow release means no sudden mess or splatter to clean up.
• Sticky glaze forms perfectly with the built-in steam and heat space.
• Perfect for meal preps or feeding a crowd with less hassle.

Everything You Need Lined Up

• 2 and ½ pounds boneless skinless chicken thighs - juicy and tender works best.
• Half a red bell pepper chopped coarse for that sweet crunch.
• Half a medium yellow or sweet onion, chopped just right to melt in the sauce.
• Half cup packed brown sugar, dark or light, to sweeten the sticky sauce.
• A third cup ketchup for tang and body in that sauce.
• 2 tablespoons soy sauce bring the salty note that balances sweetness.
• Half teaspoon crushed red pepper flakes for a little kick but nothing crazy.
• Two garlic cloves minced fine, plus a teaspoon fresh ginger minced - gotta have that zing.
• Two 8-ounce cans pineapple rings, undrained to soak everything in tropical juicy goodness.
• A tablespoon cornstarch if you wanna thicken the sauce up after cooking.
• Optional sliced green onions for a fresh pop on top after serving.

Walking Through Every Single Move

First off, plop those chicken thighs down in the bottom of your slow cooker. Get them laying nice and even.

Next, toss the chopped red bell pepper and onion right on top of the chicken. You want those veggies kinda spread out to cook evenly.

Now grab a medium bowl and whisk together your brown sugar, ketchup, soy sauce, crushed red pepper flakes, garlic, and ginger. Make sure it’s a smooth sauce with all the flavors melding.

Pour that sauce right over the chicken and veggies. You’ll wanna cover every bit so the sticky sweet stuff soaks in.

Open those pineapple cans and dump the rings with juice right on top. Spread them around to get that pineapple taste in every bite.

Seal the cooker and set it on low for about 6 to 7 hours or high for 3 to 4 hours. You’re lookin’ for tender chicken that falls apart when you poke it.

When the time is up, carefully slow release the pressure so the cooker calms down gentle-like. Then take out the chicken and shred it with two forks. Return it to the cooker and stir it up so every shredded bit’s coated in that sticky sauce. Serve up hot over rice or toss with your favorite sides.

Valve Hacks You Need to Know

• When pressure build starts, watch the float valve pop right up so you know it’s sealed tight and cooking like a champ.
• Slow release is your best friend here - it prevents sauce splatters and keeps the chicken moist and tender when the cooking’s done.
• If you’re in a hurry, a quick release works but gotta be ready for some hot steam and a little sauce pop.

What It Tastes Like Fresh From the Pot

The first bite’s full of sticky sweet with that touch of salty soy sauce taking the lead. Your tongue catches the brown sugar richness wrapped in that tender chicken pull.

Then comes the pineapple punch, fruity and fresh, cutting through the richness with a nice tropical zing. The bell pepper and onion add little bursts of sweetness and texture you didn’t even expect.

It’s the kinda flavor combo that feels like a backyard luau in your mouth, sticky but balanced, and crazy good. Every forkful makes you wanna dive in for more, no question.

Smart Storage That Actually Works

• Store leftovers in an airtight container in the fridge for up to 4 days. The sticky sauce thickens and gets even better after a day.
• If you need to freeze, portion into freezer-safe bags or containers. Make sure to press out excess air to keep it fresh.
• When reheating, do it slow in the microwave or on low stovetop heat to keep that sauce smooth and the chicken tender.
• For a quick meal next day, toss the reheated chicken over fresh rice or warmed tortillas for a fun twist.

Common Questions and Real Answers

• Can I use chicken breasts instead of thighs? Yep, you can but thighs stay juicier and don’t dry out as easy in pressure cooking.
• What if I don’t have pineapple rings? Use fresh pineapple chunks or canned pineapple chunks in juice – same sweet effect!
• Do I have to shred the chicken? You can leave it whole if you want, but shredding helps soak up more sauce.
• Is it okay to make this on high pressure? Sure thing! Just shorten the time to 3 to 4 hours on high or 30-35 mins if using actual pressure cooker settings.
• Why is my sauce watery? Make sure to whisk in the cornstarch after cooking to thicken it up, then heat a bit more for it to gel.
• Can I add veggies besides bell pepper and onion? Totally! Pineapple chunks, carrots, or snap peas would all be tasty additions.

For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.

Crock Pot Sticky Hawaiian Chicken

Sticky sweet tender chicken with pineapple, soy, and ginger, cooked effortlessly in the slow cooker for a lazy tropical meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine Mexican

Servings 6 people

Calories 372 kcal

Equipment

• 1 Slow cooker 6-quart

Ingredients

  

Main ingredients

• 2 ½ pounds boneless skinless chicken thighs juicy and tender works best
• ½ red bell pepper coarsely chopped
• ½ yellow or sweet onion coarsely chopped
• ½ cup packed brown sugar dark or light
• ⅓ cup ketchup
• 2 tablespoons soy sauce
• ½ teaspoon crushed red pepper flakes
• 2 cloves garlic minced
• 1 teaspoon fresh ginger finely minced
• 2 cans pineapple rings 8-ounce each, undrained
• 1 tablespoon cornstarch optional, for thickening
• green onion sliced, optional

Instructions

 

Instructions

• Place the chicken thighs in the bottom of the slow cooker in an even layer.
• Add chopped red bell pepper and onion evenly on top of the chicken.
• In a bowl, whisk together brown sugar, ketchup, soy sauce, red pepper flakes, garlic, and ginger into a sauce.
• Pour the sauce over the chicken and vegetables to coat well.
• Add both cans of pineapple rings with juice on top, spreading them evenly.
• Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
• Remove chicken and shred with two forks. Mix cornstarch with cold water and add to slow cooker. Cook on HIGH for 15 minutes to thicken.
• Return shredded chicken to pot. Stir to coat in sauce. Serve topped with green onions if desired.

Notes

Serve hot over rice or as pulled chicken sandwiches. Get creative with leftover servings!