Can I prep it the night before?

Yes—combine all ingredients in a bag, refrigerate, then dump into the slow cooker the next day. Super convenient!

Can I freeze leftovers?

Definitely. Let Sweet Hawaiian Crockpot Chicken cool, store flat in freezer bags, and thaw overnight before reheating.

Can I double the recipe?

Only in an 8-quart crockpot . Don’t overcrowd or it’ll cook unevenly and get watery.

What’s the best crockpot size for this?

A 6-quart is perfect. It gives enough room for even cooking and great sauce coverage.

How do I thicken the sauce?

Mix 1 tbsp cornstarch + 1 tbsp cold water , stir into the crockpot 30 minutes before serving.

What does it taste like?

It’s sweet, tangy, a little garlicky—think tropical BBQ vibes with juicy shredded chicken.

Can I add veggies like bell pepper or carrots?

Yes—add firm veggies like carrots early ; toss in bell peppers during the last hour to keep them crisp.

Can I use pork instead of chicken?

Yep! Pork loin or shoulder works well—just cook 1–2 hours longer for tenderness.

Can I make this in an Instant Pot?

Yes. Pressure cook for 10 minutes , then natural release for 10 more before shredding.

Can I use tomato paste instead of BBQ sauce?

Sure. Blend 3 tbsp tomato paste , 2 tbsp soy sauce , and 1 tbsp brown sugar for a homemade BBQ-style base.

Sweet Hawaiian Crockpot Chicken – Bold Flavor, No Fuss

Name: Sweet Hawaiian Crockpot Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 cup pineapple juice (unsweetened if you’re watching sugar); ¾ cup barbecue sauce (use sweet, smoky, or tangy depending on your mood); 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp brown sugar; 1 tsp garlic powder; Optional: 1 cup pineapple chunks for added texture

Description

Juicy, sweet, and savory crockpot chicken with pineapple, BBQ sauce, and garlic—perfect for weeknight dinners.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1 cup pineapple juice (unsweetened if you’re watching sugar)
¾ cup barbecue sauce (use sweet, smoky, or tangy depending on your mood)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp brown sugar
1 tsp garlic powder
Optional: 1 cup pineapple chunks for added texture

Instructions

Prep Chicken: Place the chicken thighs in the bottom of your slow cooker.
Mix Sauce: In a separate bowl, whisk together the pineapple juice, barbecue sauce, soy sauce, brown sugar, and garlic powder.
Combine: Pour the mixture over the chicken, making sure it’s fully coated. If using pineapple chunks, sprinkle them on top.
Cook: Cover and cook on LOW for 6 hours or on HIGH for 3½ hours.
Shred and Serve: Shred the chicken using two forks right in the pot and mix it into the sauce. Serve over jasmine rice, veggies, or in sandwiches.

Notes

Store in an airtight container in the fridge up to 4 days or freeze up to 3 months.
Estimate-based nutrition; values may vary by BBQ sauce brand and meat cut.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Hawaiian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 12g
Sodium: 640mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg

Keywords: Sweet Hawaiian Crockpot Chicken