
This tropical Sweet Hawaiian Chicken combines juicy chicken with sweet pineapple and colorful bell peppers in a tangy barbecue glaze. The slow cooker does all the work while you enjoy the mouthwatering aromas filling your home.
I first made this recipe during a particularly cold winter when we needed something to brighten our spirits. The tropical flavors transported us to a Hawaiian vacation at our dinner table and it's been a regular request from my family ever since.
Ingredients
- Boneless skinless chicken breasts or thighs use thighs for more flavor and tenderness that holds up well in the slow cooker
- Canned pineapple chunks provides natural sweetness and tenderizes the chicken with its enzymes
- Red and yellow bell peppers adds vibrant color and slight crunch to balance the tender chicken
- Barbecue sauce forms the base of the sauce look for a brand that isn't too smoky for this recipe
- Soy sauce brings umami depth and balances the sweetness with saltiness
- Brown sugar enhances the caramelization and tropical flavor profile
- Fresh ginger adds a warming spicy note that pairs perfectly with the sweet elements
- Garlic cloves provides essential aromatic foundation for the sauce
- Cornstarch creates that perfect thick glossy sauce that clings to the chicken
- Rice choose jasmine or basmati for the best tropical pairing
- Green onions adds fresh contrast and color to the finished dish
- Sesame seeds provides visual appeal and subtle nutty flavor
How To Make Sweet Hawaiian Chicken
- Prepare the base:
- Place chicken pieces evenly across the bottom of your slow cooker insert making sure they're in a single layer for even cooking. Scatter the drained pineapple chunks and diced bell peppers over the chicken creating a colorful bed of ingredients.
- Mix the sauce:
- In a mixing bowl combine the reserved pineapple juice barbecue sauce soy sauce brown sugar and minced garlic and ginger. Whisk until the sugar fully dissolves creating a smooth sauce with all flavors perfectly incorporated. Pour this mixture evenly over everything in the slow cooker ensuring all chicken pieces are coated.
- Slow cook to perfection:
- Cover the slow cooker with its lid and set to low for 6 to 8 hours or high for 3 to 4 hours. The chicken should be fork tender and easily shredded when done. The slow cooking allows the flavors to meld beautifully while tenderizing the meat.
- Shred and thicken:
- Remove the cooked chicken pieces to a cutting board and shred thoroughly using two forks pulling the meat apart in opposite directions. Return the shredded chicken to the slow cooker. Mix cornstarch with cold water until completely smooth with no lumps then stir this slurry into the cooking liquid. Cook on high for an additional 15 to 20 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
- Serve and garnish:
- Spoon the finished Hawaiian chicken over a bed of freshly cooked rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds for color contrast and texture.
The pineapple in this recipe is truly magical. Not only does it provide that distinctive tropical sweetness but it contains natural enzymes that help tenderize the chicken. My daughter once proclaimed it was like eating vacation food at home which perfectly captures why we love this dish so much.
Make Ahead and Storage Tips
This Sweet Hawaiian Chicken actually improves with time as the flavors continue to develop. You can prepare the entire dish up to 2 days ahead and refrigerate in an airtight container. When reheating simply add a splash of water or pineapple juice if the sauce has thickened too much. For longer storage freeze portions in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Flavor Variations to Try
While this recipe is perfect as written there are several delicious variations you might enjoy. Add a kick of heat with 1 to 2 teaspoons of sriracha or red pepper flakes for a spicy sweet version. For a more authentic Hawaiian flair substitute half the barbecue sauce with teriyaki sauce. You can also add vegetables like snow peas broccoli or carrots during the last 30 minutes of cooking for extra nutrition and color.
Serving Suggestions
This versatile dish pairs beautifully with more than just rice. Try serving it with coconut rice for an extra tropical touch or over quinoa for a nutritious twist. For a low carb option serve the chicken over cauliflower rice or alongside a fresh pineapple slaw. At summer gatherings I love serving this in hollowed out pineapple halves for a stunning presentation that always impresses guests.

Recipe FAQs
- → Can I use frozen chicken for this Hawaiian chicken?
Yes, you can use frozen chicken, but add approximately 1-2 hours to your cooking time if using the low setting. For food safety, it's best to thaw the chicken beforehand to ensure even cooking and proper temperature throughout.
- → What type of barbecue sauce works best for this dish?
A sweet or honey barbecue sauce complements the Hawaiian flavors best. However, if you prefer less sweetness since the dish already contains brown sugar and pineapple, a smoky or original barbecue sauce can provide good balance.
- → Can I make this Hawaiian chicken in an Instant Pot instead?
Absolutely! Use the pressure cook setting for 10-12 minutes for chicken breasts or 8-10 minutes for thighs. Allow natural release for 10 minutes, then shred the chicken. Use the sauté function to thicken the sauce with the cornstarch slurry afterward.
- → What sides pair well with this sweet Hawaiian chicken?
Beyond the suggested rice, this dish pairs wonderfully with coconut rice, stir-fried vegetables, a tropical fruit salad, Hawaiian rolls, or steamed broccoli. For a lower-carb option, serve over cauliflower rice.
- → How long can I store leftover Hawaiian chicken?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat thoroughly in a microwave or on the stovetop with a splash of water if needed.
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works wonderfully! Use about 2 cups of fresh pineapple chunks and substitute the reserved juice with 1/2 cup pineapple juice or a mixture of orange juice and a tablespoon of honey for similar sweetness.