Sweet Hawaiian Crockpot Chicken Recipe

Ingredients

• 907 g (2 pounds)boneless, skinless chicken breast, cut into 2.5 cm (1-inch) pieces
• 180 ml (3/4 cup)100% pineapple juice (from a 170 g (6 oz) mini can)
• 110 g (1/2 cup), packedbrown sugar
• 60 ml (1/4 cup)soy sauce
• 45 ml (3 tablespoons)hoisin sauce
• 5 ml (1 teaspoon)minced garlic
• 16 g (2 tablespoons)cornflour
• 15–30 ml (1–2 tablespoons)thinly sliced green onions
• A small amountcold water, for the cornflour slurry

Instructions

1. 1

   Cut the chicken

   Cut the boneless, skinless chicken breasts into pieces about 2.5 cm (1 inch) across so they cook evenly.

2. 2

   Mix the sauce

   In a bowl, stir together the pineapple juice, brown sugar, soy sauce, hoisin sauce and minced garlic until the sugar dissolves and the mixture is well combined.

3. 3

   Add to cooker

   Put the chicken pieces in the slow cooker and pour the sauce over them, coating the pieces evenly.

4. 4

   Slow cook

   Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is fully cooked and tender.

5. 5

   Thicken the sauce

   About 30 minutes before serving, mix the cornflour with a small amount of cold water to make a smooth slurry. Stir it into the slow cooker, then continue cooking uncovered for the remaining time so the sauce thickens.

6. 6

   Garnish and serve

   When the chicken is cooked and the sauce has thickened, scatter the sliced green onions over the top. Serve with steamed rice or another favourite side.

What is Hawaiian chicken?

This is a Hawaiian-inspired slow-cooker dish rather than a claim to a traditional Hawaiian preparation. Its sweet-savoury sauce brings together pineapple juice, brown sugar, soy and hoisin with tender pieces of chicken.

The slow cooker makes it practical for a hands-off meal, while the cornflour slurry gives the cooking liquid a thicker, more clingy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 52g protein, 59g carbs, 5g fat.

Chicken supplies most of the protein, while the brown sugar and pineapple juice contribute much of the carbohydrate and sugar. The sauces add flavour, fat and a substantial share of the sodium; serve with rice and vegetables, and use a moderate amount of sauce if you want to balance the plate.

Why these sauce ingredients work

Pineapple juice: It gives the sauce its fruity tang and liquid base. The brown sugar rounds that sharpness with sweetness.

Soy and hoisin: Soy sauce adds savouriness and salt, while hoisin contributes a richer, sweet-savoury flavour. Both are concentrated, so measure them carefully.

Cut the chicken evenly

Even pieces: Aim for pieces about 2.5 cm (1 inch) across, as the method specifies. Similar-sized pieces are more likely to finish cooking at the same time.

Coat well: Pour the sauce over the chicken and make sure the pieces are covered before putting the lid on.

Thicken the sauce smoothly

Slurry first: Mix the cornflour with cold water before adding it to the cooker. This helps it disperse through the sauce rather than forming dry lumps.

Uncovered finish: Add the slurry about 30 minutes before serving and leave the cooker uncovered for the remaining time, as directed, to let the sauce thicken.

Check for doneness

Timing: The recipe gives a range of 4–6 hours on low or 2–3 hours on high. Slow cookers vary, so use the shorter end as a check rather than assuming the full time is needed.

Texture: The chicken should be fully cooked and tender. The sauce should look thicker after its uncovered finish; if it is still loose, allow more time in the cooker.

Serve it as a meal

Rice: Steamed rice is the suggested pairing and works well to catch the sweet-savoury sauce.

Fresh finish: Add the green onions just before serving so their fresh flavour and colour stand out. Serve with a simple vegetable side if you want to round out the plate.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Stir the sauce ingredients until the brown sugar has dissolved before pouring them over the chicken.
• Use cold water for the cornflour slurry and mix it until smooth.
• Add the slurry about 30 minutes before serving, not at the beginning of cooking.
• Slice the green onions shortly before serving for a fresher garnish.

Variations

• Add ginger: Stir minced fresh ginger into the sauce for a warm, aromatic note.
• Add vegetables: Serve with steamed vegetables alongside the chicken and rice.
• Use chicken thighs: Swap in boneless, skinless thighs, keeping an eye on doneness as cooking times can vary.
• Adjust the sweetness: Reduce the brown sugar to make the sauce less sweet.
• Add a little heat: Serve with chilli flakes or sliced chilli at the table.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar 2.5 cm size so they cook more evenly.
• Lumpy slurry: Mix the cornflour with cold water until smooth before stirring it into the sauce.
• Adding slurry too early: Wait until about 30 minutes before serving so it thickens during the final cooking period.
• Leaving the sauce covered at the end: Cook uncovered after adding the slurry to help it thicken as directed.
• Overcooking the chicken: Check for doneness within the stated time range, since slow cookers differ.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water if the sauce has thickened too much in the fridge.

Frequently asked questions