This Crockpot Hawaiian Chicken has been my go-to for easy, crowd-pleasing dinners ever since I stumbled on the balance of sweet pineapple and savory soy in a lazy Sunday experiment. I first made it during a humid July when fresh pineapples were abundant at the farmer's market. I wanted something that smelled like vacation but required almost no babysitting, so the slow cooker became the obvious choice. The result was tender, shreddable chicken with a glossy tropical sauce that my family devoured—kids included. I love how the bell peppers keep a little bite while the chicken melts apart after hours on low.

What makes this version special is the use of coconut sugar and honey together to create depth without being cloying, and the arrowroot slurry at the end for a silky finish that clings to each piece of chicken. Fresh ginger and garlic elevate the profile beyond basic sweet-and-sour. It’s ideal when served over steamed white rice, jasmine, or even cauliflower rice for a lighter option. I often double the batch because the leftovers are even better the next day when the flavors have had more time to marry.

Ingredients

• Chicken: Use 2 pounds of boneless, skinless chicken thighs for the best texture—thighs stay juicier than breasts after long slow-cooking. If buying fresh, look for locally raised thighs or a trusted brand; frozen will also work but thaw completely first.
• Red bell peppers: Two medium peppers, sliced and seeded; they add color, crisp-tender texture and a sweet pepper note that complements the pineapple.
• Yellow onion: About 1/2 cup diced; use sweet yellow or Vidalia for a softer, caramelized background flavor after hours in the slow cooker.
• Pineapple: Two cups fresh pineapple cut into small cubes; fresh fruit gives the brightest flavor—canned works if drained, but fresh is worth the extra minute of prep.
• Aromatics: Three cloves garlic, minced, and 1/2 teaspoon fresh grated ginger to provide aromatic lift and balance the sweetness.
• Sweet-savory sauce: 1/4 cup coconut sugar (or brown sugar), 3 tablespoons soy sauce (or tamari/coconut aminos), and 2 tablespoons honey. This trio creates depth: coconut sugar adds caramel notes, honey smooths the flavor, and soy sauce provides umami and salt.
• Thickener: 2 tablespoons arrowroot starch mixed with 2 tablespoons water as a slurry to finish the sauce—arrowroot yields a clear, glossy glaze; cornstarch is an acceptable substitute.
• Garnish: 2 tablespoons chopped green onions for freshness and a pop of color just before serving.

Instructions

Prepare the slow cooker and chicken: Lightly spray the inside of your crockpot with nonstick spray to prevent sticking. Season 2 pounds of boneless, skinless chicken thighs liberally with salt and pepper on both sides. Place the thighs in an even layer across the bottom of the cooker so they cook uniformly—avoid stacking if possible to encourage even heat distribution. If pieces are thick, you can pound them gently to even thickness for consistent cooking. Add vegetables and pineapple: Layer 2 sliced red bell peppers, 1/2 cup diced yellow onion, 2 cups cubed fresh pineapple, 3 minced garlic cloves, and 1/2 teaspoon grated fresh ginger over the chicken. Sprinkle 1/4 cup coconut sugar evenly over the top; the sugar will melt and mingle with the fruit juices during cooking and help create a flavorful braising liquid. Mix and pour sauce: In a small bowl whisk together 3 tablespoons soy sauce (or tamari), and 2 tablespoons honey until smooth. Pour this mixture over the stacked ingredients so it trickles down and distributes flavor. The soy provides salt and umami while the honey balances acidity from the pineapple. Slow cook on LOW: Cover and cook on the LOW setting for 4 to 5 hours. Cook until the chicken reaches at least 165°F internal temperature and is easily pulled apart with a fork. Low-and-slow allows the pineapple to soften and the aromatics to blossom without drying the meat. Thicken the sauce: When the chicken is tender, whisk 2 tablespoons arrowroot starch with 2 tablespoons cold water to make a smooth slurry. Pour the slurry into the crockpot and stir gently to incorporate; continue cooking on LOW for an additional 30 to 40 minutes until the sauce thickens to a glossy, spoon-coating consistency. Arrowroot thickens at lower temperatures and gives a clearer finish than cornstarch. Serve and garnish: Serve the chicken and sauce over cooked white or jasmine rice, or with steamed vegetables for a lighter plate. Sprinkle 2 tablespoons chopped green onions on top. For added brightness, a squeeze of fresh lime works beautifully right before serving.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When reheating from frozen, thaw in the refrigerator overnight and reheat gently on the stovetop over low heat with a splash of water or chicken broth to loosen the sauce. Microwave reheating is fine for single servings; cover the dish and heat in 30-second intervals, stirring between bursts, to heat evenly and prevent drying.

Ingredient Substitutions

If you don’t have coconut sugar, use light or dark brown sugar at an equal measure. For a gluten-free savory swap, use tamari or coconut aminos instead of soy sauce; start with the same volume but taste and adjust because coconut aminos can be slightly sweeter. Cornstarch can replace arrowroot at a 1:1 ratio, though the sauce will be a bit more opaque. If you prefer a leaner option, use boneless chicken breasts but reduce cooking time slightly and check doneness earlier to avoid drying. Canned pineapple (drained) may be used in a pinch, but reduce added sugars as canned fruit can be sweeter.

Serving Suggestions

Serve over steamed jasmine or long-grain white rice for a classic presentation, or try coconut rice for amplified tropical flavor. For a lighter plate, spoon over cauliflower rice or a bed of sautéed greens. Garnish with extra chopped green onions, toasted sesame seeds, or chopped fresh cilantro. Add a side of roasted sweet potatoes or a crisp cabbage slaw to balance the sweet-sour profile. For a party, provide lime wedges and chili flakes so guests can brighten or kick up the heat to taste.

Cultural Background

This dish draws inspiration from Hawaiian-style sweet-and-savory preparations that blend Asian and Polynesian influences—pineapple and soy are common in many Hawaiian plates due to historical trade and migration patterns. While not a traditional native Hawaiian dish, dishes labeled "Hawaiian" in mainland U.S. cuisine often feature pineapple paired with meats, reflecting the islands' multicultural foodways where Japanese, Filipino, Chinese, and native Hawaiian traditions converge. Using a slow cooker modernizes the concept for busy home cooks.

Seasonal Adaptations

In summer, use peak-ripe fresh pineapple and locally grown bell peppers to make the most of seasonal sweetness. In winter, canned pineapple can be brightened with a splash of fresh lime juice and extra grated ginger. For holiday gatherings, scale up the quantities and serve family-style in chafing dishes to keep warm. Add diced mango or charred pineapple rings for a sweeter, caramelized twist when grilling the fruit first.

Meal Prep Tips

Prep all ingredients the night before: slice peppers, dice onion, cube pineapple, and measure out sugar and sauces. Refrigerate components separately and assemble the slow cooker in the morning for a fresh dinner with minimal evening effort. Divide cooked portions into single-serving containers with rice for grab-and-go lunches. Label containers with date and reheating instructions to keep things organized for the week.

There’s a particular joy in pulling a fragrant slow-cooked meal out of the crockpot and knowing it will please everyone at the table. This version of Hawaiian-style chicken is forgiving, flavorful, and built for sharing—make it your own by adjusting sweetness, heat, or garnish to match your family’s tastes.