This Slow Cooker Hawaiian Pineapple Chicken is a total game-changer for busy nights! It’s sweet, savory, and packed with juicy pineapple and tender chicken—all slow-cooked to perfection. The best part? You just toss everything in the slow cooker and let it do the work. Serve it over rice for a family-friendly meal that’ll have everyone asking for seconds!
What You’ll Need
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 can (20 oz) pineapple chunks (with juice)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- ½ teaspoon red pepper flakes (optional, for heat)
- Cooked white rice, for serving
- Green onions & sesame seeds, for garnish
Pro Tips
- Use chicken thighs! They stay juicier and more flavorful than chicken breasts.
- Don’t skip the cornstarch slurry. It thickens the sauce perfectly at the end.
- Want extra caramelization? Sear the chicken in a hot pan for 2 minutes per side before adding it to the slow cooker.
- Adjust the sweetness. If you prefer less sweetness, drain some of the pineapple juice before adding it in.
- Double the batch. This meal freezes well, so make extra for easy future dinners!
Tools You’ll Need
- Slow cooker
- Cutting board & knife
- Measuring cups & spoons
- Small bowl for cornstarch slurry
- Wooden spoon
Substitutions & Variations
- Chicken: Swap thighs for chicken breasts or even pork tenderloin.
- Veggies: Add carrots, snap peas, or broccoli for extra crunch.
- Soy Sauce: Use coconut aminos for a gluten-free option.
- Sweetener: Replace honey with brown sugar or maple syrup.
- Spicy: Add a little sriracha or more red pepper flakes.
Make Ahead Tips
- Chop all veggies and mix the sauce the night before. Store in the fridge, then dump everything into the slow cooker in the morning!
How to Make Slow Cooker Hawaiian Pineapple Chicken
1. Prep the Chicken & Veggies
Chop the bell peppers into bite-sized pieces. Trim any excess fat from the chicken thighs.
2. Mix the Sauce
In a bowl, whisk together soy sauce, honey, ketchup, rice vinegar, minced garlic, ginger, and red pepper flakes.
3. Add Everything to the Slow Cooker
Place the chicken in the slow cooker. Pour the sauce over it. Add the pineapple chunks (with juice) and chopped bell peppers.
4. Cook Low & Slow
Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is tender.
5. Thicken the Sauce
Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the slow cooker and cook for another 15 minutes until the sauce thickens.
6. Serve & Enjoy!
Spoon the chicken and sauce over cooked white rice. Garnish with green onions and sesame seeds.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container. Thaw overnight and reheat on the stovetop or microwave.
Final Thoughts
This Slow Cooker Hawaiian Pineapple Chicken is a total crowd-pleaser—easy to make, packed with flavor, and perfect for busy nights. Give it a try and let me know in the comments how it turned out! Did your family love it? Have any fun twists to share? Let’s chat! 🍍🍗
