Best Sweet Hawaiian Crockpot Chicken — Healthy & Easy Tropical Flavor
A tender and juicy chicken dish slow-cooked in a sweet, tangy glaze with pineapple, soy sauce, and brown sugar. This hands-off recipe delivers bold, tropical flavors and is perfect for relaxed meal prep.
- Prep Time: 10
- Cook Time: 360
- Total Time: 370
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Hawaiian-American
- Diet: Healthy
Ingredients
2 lbs boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup brown sugar, packed
1 1/2 cups pineapple chunks (canned or fresh)
2 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon red chili flakes (optional)
1/2 teaspoon cinnamon (optional)
Instructions
Place chicken breasts in the crockpot.
In a bowl, whisk soy sauce, brown sugar, garlic, ginger, pineapple chunks, chili flakes, and cinnamon.
Pour the glaze over the chicken and add reserved pineapple juice.
Cover and cook on low for 6 hours or high for 3-4 hours.
Mix cornstarch and water in a small bowl.
Pour the cornstarch slurry into the crockpot, stir gently, and cook 30 minutes longer or until the sauce thickens.
Notes
For richer flavor, marinate chicken in the glaze for 30 minutes before cooking.
Serve over white or brown rice, with steamed vegetables, or on crusty bread.
Freeze leftovers in an airtight container for up to 3 months.
Use coconut milk or halal-friendly oil instead of butter if the original recipe included it.