Slow Cooker Hawaiian Chicken Recipe

This Slow Cooker Hawaiian Chicken Recipe is an effortless weeknight winner with sticky, sweet, and tangy sauce, tender chicken, and bright bursts of pineapple and peppers. If you love hands-off dinners that still taste like you spent all evening in the kitchen, this is for you. It’s built around pantry-friendly ingredients, a simple slow-cooker process, and a quick cornstarch-thickened finish that turns the cooking liquid into a glossy glaze. Serve it over steamed rice, coconut jasmine rice, or cauliflower rice for a lighter option.

What you’ll need

Serves 4–6. Prep time: 15 minutes. Cook time: 3–4 hours on High or 6–7 hours on Low.

• 2 lbs chicken thighs boneless and skinless – cut into 1–2 inch pieces, or chicken breasts
• 1/3 cup low-sodium soy sauce
• 2 tablespoons lime juice
• 1/4 cup orange juice
• 1 tablespoon lime zest
• 2 tablespoons sesame oil
• 12 oz can pineapple chunks do NOT drain
• 1 red bell pepper cut into 1-inch chunks
• 1 yellow bell pepper cut into 1-inch chunks
• 1 tablespoon garlic minced
• 1 tablespoon ginger grated
• 1/3 cup brown sugar
• 1/3 cup hoisin sauce
• 1 teaspoon red pepper flakes optional
• 4 tablespoons orange juice
• 2 tablespoons cornstarch
• 4 green onions sliced
• Sesame seeds
• Slivered almonds

Why this Slow Cooker Hawaiian Chicken Recipe works

Long, gentle heat breaks down the chicken so each bite is juicy and tender. Using the pineapple can with its juice keeps the sauce fruity and thin enough to absorb flavors while cooking. A quick cornstarch slurry at the end transforms that cooking liquid into the glossy, clingy sauce that coats every piece. The balance of soy, hoisin, citrus, and brown sugar is sweet, savory, and slightly tangy—very comforting, and very easy to adapt.

Notes and swaps

• If you prefer chicken breasts, use the same 2 lbs and cut them into 1–2 inch pieces as directed.
• Low-sodium soy sauce keeps the dish from becoming too salty; if you only have regular soy sauce, taste the sauce before serving and adjust as needed.
• Hoisin adds depth and sweetness; if you don’t have it, a mix of 2 tablespoons ketchup + 1 tablespoon soy sauce + 1 tablespoon brown sugar can stand in.
• For a nuttier crunch, toast the slivered almonds in a dry skillet for a few minutes until fragrant.

Step-by-step directions

Follow these clear, sequential steps to make the Slow Cooker Hawaiian Chicken Recipe exactly as intended.

1. Prepare the chicken by cutting 2 lbs chicken thighs (boneless and skinless) into 1–2 inch pieces. Transfer the chicken pieces to the slow cooker bowl and spread them out evenly.
2. In a medium bowl, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons lime juice, 1/4 cup orange juice, and 1 tablespoon lime zest until blended.
3. Add 2 tablespoons sesame oil to the sauce mixture, then stir in the juice from the 12 oz can pineapple chunks (do NOT drain the can—include the pineapple juice). Add the pineapple chunks themselves to the slow cooker on top of the chicken.
4. Add the bell peppers: scatter the 1 red bell pepper and 1 yellow bell pepper, each cut into 1-inch chunks, over the chicken and pineapple in the slow cooker.
5. Sprinkle 1 tablespoon minced garlic and 1 tablespoon grated ginger evenly over the ingredients in the slow cooker.
6. Stir 1/3 cup brown sugar and 1/3 cup hoisin sauce into the wet sauce mixture until the sugar dissolves and the sauce is smooth. If you want a touch of heat, add 1 teaspoon red pepper flakes now (optional).
7. Pour the completed sauce mixture evenly over the chicken, peppers, and pineapple in the slow cooker so everything is coated.
8. Cover and cook on Low for 6–7 hours, or on High for 3–4 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily.
9. When the chicken is cooked through, remove and turn the slow cooker to High (or keep it on High if it was already cooking on High). Use a slotted spoon to transfer the chicken and large chunks of pineapple and bell pepper to a separate serving dish and tent with foil to stay warm.
10. Pour the remaining cooking liquid from the slow cooker into a medium saucepan or keep it in the slow cooker insert if you can safely heat it on the stovetop. Whisk together 4 tablespoons orange juice with 2 tablespoons cornstarch in a small bowl to create a smooth slurry, then stir that slurry into the hot cooking liquid.
11. Bring the sauce to a simmer over medium heat, stirring constantly until it thickens and becomes glossy, about 2–3 minutes. If it looks too thick, whisk in a tablespoon or two of water or additional orange juice to reach your desired consistency.
12. Return the chicken, peppers, and pineapple to the slow cooker or combine them with the thickened sauce in the saucepan so the pieces are well coated with the glaze.
13. Garnish with 4 sliced green onions, a sprinkle of sesame seeds, and slivered almonds before serving.

To serve

Spoon the Slow Cooker Hawaiian Chicken Recipe over steamed rice or coconut jasmine rice for a classic pairing. It also works beautifully over rice noodles or cauliflower rice. Add a side of steamed broccoli or a simple cucumber salad to round out the meal.

Make-ahead and storage

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water or additional orange juice to loosen the sauce.
• To freeze, place cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting

• If the sauce doesn’t thicken: be sure to mix the cornstarch with cold orange juice before adding it to the hot liquid; simmer and stir constantly until it reaches a glossy consistency.
• If the sauce is too salty: add a squeeze more lime juice or a tablespoon of brown sugar to balance it, or dilute with a small splash of water or extra orange juice.
• If the chicken is dry: reduce the slow-cooker time slightly next time, or use chicken thighs (as written) which stay juicier than breasts when slow-cooked.

What readers love about this Slow Cooker Hawaiian Chicken Recipe

It’s hands-off, family-friendly, and the flavors are bright without being overly complicated. The recipe produces tender, saucy chicken that clings to rice and soaks up every drop of the pineapple-laced glaze. The finishing touch of green onions, sesame seeds, and toasted slivered almonds gives a fresh contrast in texture and color.

Quick printable recap

Ingredients: 2 lbs chicken thighs (boneless, skinless, cut into 1–2 inch pieces) or chicken breasts; 1/3 cup low-sodium soy sauce; 2 tbsp lime juice; 1/4 cup orange juice; 1 tbsp lime zest; 2 tbsp sesame oil; 12 oz can pineapple chunks (do NOT drain); 1 red bell pepper (1-inch chunks); 1 yellow bell pepper (1-inch chunks); 1 tbsp garlic (minced); 1 tbsp ginger (grated); 1/3 cup brown sugar; 1/3 cup hoisin sauce; 1 tsp red pepper flakes (optional); 4 tbsp orange juice; 2 tbsp cornstarch; 4 green onions (sliced); sesame seeds; slivered almonds.

Steps: Cut the chicken, mix the soy-lime-orange sauce, add sesame oil and pineapple (with juice), layer peppers and aromatics over chicken, stir in brown sugar and hoisin (plus red pepper flakes if using), cook on Low 6–7 hours or High 3–4 hours, remove chicken, thicken cooking liquid with cornstarch mixed into 4 tbsp orange juice, simmer until glossy, return chicken to sauce, garnish and serve.

Enjoy this Slow Cooker Hawaiian Chicken Recipe for an easy, flavorful dinner that feels special without the fuss.

Slow Cooker Hawaiian Chicken Recipe

Tender, slightly sweet Hawaiian-style chicken slow-cooked in a tangy pineapple and hoisin sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken thighs, boneless and skinless cut into 1–2 inch pieces (or use chicken breasts)
• 1/3 cup low-sodium soy sauce
• 2 tablespoons lime juice
• 1/4 cup orange juice
• 1 tablespoon lime zest
• 2 tablespoons sesame oil
• 1 20 oz can pineapple chunks do not drain
• 1 red bell pepper cut into 1-inch chunks
• 1 yellow bell pepper cut into 1-inch chunks
• 1 tablespoon garlic minced
• 1 tablespoon ginger grated
• 1/3 cup brown sugar
• 1/3 cup hoisin sauce
• 1 teaspoon red pepper flakes optional
• 4 tablespoons orange juice
• 2 tablespoons cornstarch
• 4 green onions sliced
• sesame seeds
• slivered almonds

Equipment

• Slow cooker/crockpot
• Large Skillet
• Measuring cups and spoons
• Cutting board and knife
• Small Bowl
• Spatula or spoon

Method

 

1. Heat a large skillet over high heat and add a small amount of oil; once hot, sear the chicken pieces in batches until browned on all sides.
2. Place the seared chicken in the slow cooker.
3. In the same skillet or a bowl, combine 1/3 cup soy sauce, 2 tablespoons lime juice, 1/4 cup orange juice, 1 tablespoon lime zest, 2 tablespoons sesame oil, the entire can of pineapple with juice, bell peppers, 1 tablespoon minced garlic, 1 tablespoon grated ginger, 1/3 cup brown sugar, 1/3 cup hoisin sauce, and red pepper flakes if using; stir to combine.
4. Pour the sauce and pineapple mixture over the chicken in the slow cooker and cover with the lid.
5. Cook on LOW for 7–8 hours or HIGH for 3–4 hours until the chicken is tender and cooked through.
6. About 30 minutes before the end of cooking, whisk 2 tablespoons cornstarch with 4 tablespoons orange juice until smooth, then stir the slurry into the slow cooker; replace the lid and continue cooking 30 minutes to thicken the sauce.
7. When done, check the seasoning and shred or chop the chicken if desired; garnish with sliced green onions, sesame seeds, and slivered almonds, and serve warm.

Notes

• Use low heat on the slow cooker for best texture when possible.
• Include the pineapple can juice in the slow cooker for moisture and flavor.
• Cook chicken until it reaches at least 160°F.
• Omit brown sugar to reduce sweetness.
• Freshly squeezed orange and lime juice/zest improves flavor.
• The recipe freezes well for up to three months.