Looking for a tasty, easy-to-make chicken meal that will take your taste buds to Hawaii?
Choose this Sweet Hawaiian Crockpot Chicken Recipe! This recipe will be a family favorite with juicy chicken thighs marinated in pineapple juice, soy sauce, and brown sugar.
Slow cooker recipes can be set and forgotten until dinnertime. We’ll show you how to make this delicious dish in this blog post, along with some dietary tweaks. Let’s get cooking!
How to Make Sweet Hawaiian Crockpot Chicken
I’m always looking for quick, tasty weeknight dishes because I love to cook but rarely have time. That’s why I’m pleased to share my favorite Sweet Hawaiian Crockpot Chicken recipe.
This dish is a family favorite. It’s simple to make, tastes like Hawaii, and requires little prep. It’s also a fun way to spice up your chicken supper routine and impress your guests.
Since then, I’ve cooked this dish many times, adjusting it to my liking. I sometimes add sliced bell peppers or onions for flavor and nutrition, or I serve it with steamed rice and roasted veggies for a complete meal. The leftovers? I’ll freeze or eat them for lunch the next day.
Sweet Hawaiian Crockpot Chicken Ingredients:
- 2 lbs. boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step by Step instructions
Step 1: Marinate the Chicken
In a small mixing bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken until all of the pieces are coated. Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes, but preferably for a few hours or overnight.
Step 2: Cook the Chicken in the Crockpot
When you’re ready to cook the chicken, remove it from the refrigerator and transfer it to your crockpot. Pour any remaining marinade over the chicken.
Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender.
Serving Sweet Hawaiian Chicken
I enjoy Sweet Hawaiian Crockpot Chicken with steamed rice and roasted vegetables. The sweet and acidic chicken pairs well with the rice, and the roasted vegetables add crunch and nutrition.
I slice bell peppers, onions, and carrots into bite-sized pieces and mix them with olive oil, salt, and pepper for roasted vegetables. I lay them on a baking sheet and roast them at 400 degrees Fahrenheit for 20-25 minutes until soft and slightly browned.
I serve chicken, rice, and vegetables on a wide platter for a colorful and filling meal. The marinade makes the chicken thighs soft, delicious, and golden brown. I also add chopped cilantro or green onions for color and taste.
This Sweet Hawaiian Crockpot Chicken recipe yields a lot of chicken that can be frozen or refrigerated for meal prep. I like to portion out the chicken and rice into meal prep containers and put them in the fridge for convenient weekday lunches and dinners.
Variations and Substitute
Here are a few variations and substitutes you can try:
Use different vegetables: Bell peppers and onions are fantastic in this recipe, but you may use any vegetables you choose. Zucchini, carrots, and broccoli add nourishment.
Reduce the brown sugar for less sweetness. Honey or maple syrup can impart sweetness.
Spicy marinade: Add red pepper flakes or sriracha if you want to heat.
Make it gluten-free: Replace soy sauce with tamari or coconut aminos.
Use tofu or tempeh instead of chicken to make it vegetarian. Cook tofu or tempeh in the crockpot for 2-3 hours on low in the same marinade.
Make it dairy-free: Replace butter with a plant-based butter alternative or olive oil.
Sweet Hawaiian Crockpot Chicken
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Step 1: Marinate the Chicken
- In a small mixing bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.
- Place the chicken thighs in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken until all of the pieces are coated. Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes, but preferably for a few hours or overnight.
Step 2: Cook the Chicken in the Crockpot
- When you’re ready to cook the chicken, remove it from the refrigerator and transfer it to your crockpot. Pour any remaining marinade over the chicken.
- Cook the chicken on high for 3-4 hours or on low for 6-8 hours, until the chicken is fully cooked and tender.
Step 3: Serve and Enjoy!
- Once the chicken is cooked, you can serve it immediately with your favorite side dishes. I like to serve this dish with some steamed rice and roasted vegetables for a well-rounded meal.
