This Hawaiian Chicken in Crockpot recipe uses chicken breasts, BBQ sauce, and crushed pineapple to make a sweet and tangy meal with zero stress.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
There’s something about a crockpot dinner that makes me feel like I have my life together… even when I absolutely don’t.
I stumbled on this Hawaiian Chicken in Crockpot idea one summer when my kid’s soccer practice was running late, I was already behind on work, and the only thing in my fridge was chicken that was giving me a look. You know the one—like, “you better do something with me before it’s too late.”
Anyway, I had a bottle of BBQ sauce that I don’t even remember buying and a can of crushed pineapple that had been in the pantry so long it might’ve been from a grocery trip during early lockdown. I tossed it all in the crockpot with zero expectations and… wow. The house smelled like one of those backyard luaus from a 90s sitcom. The chicken was insanely tender, and the sauce? It tasted like I knew what I was doing.
We ate it over rice that night with nothing fancy on the side, and it was one of the first meals in weeks where everyone at the table just ate quietly and happily. No whining, no “can I just have cereal,” no negotiating bites. That was when I knew—this one’s a keeper.
Why You’ll Love This Hawaiian Chicken in Crockpot Recipe?
I could try to sell this recipe by saying it’s “easy” and “delicious,” but honestly? It’s more than that. This is the kind of meal that shows up when you’re just done.
Done planning. Done chopping. Done washing four pans after making one meal. (Why does that always happen?!)
Here’s what makes it a favorite in my house:
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It takes 5 minutes to throw together. That’s not a typo.
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It’s only three ingredients. And they’re not weird ones.
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The crockpot does everything. You don’t even have to stir it mid-way.
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It’s flexible. Eat it on rice, stuff it in tacos, make little sliders. Whatever you’re into.
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It smells amazing. Seriously, it’ll make your kitchen smell like sweet BBQ paradise.
Also? If you’ve got picky eaters, this one weirdly works. I don’t know what it is—maybe the pineapple cancels out the suspicion—but I’ve never had a kid turn it down.
Ingredient Notes:
Nothing fancy here, and that’s exactly the point.
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2 lbs chicken breasts (boneless & skinless): I usually cube it because I like bite-sized pieces I don’t have to cut later. But hey—leave it whole and shred it at the end if that’s more your style (or if your knives are in the dishwasher… been there).
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1½ cups BBQ sauce: Whatever you’ve got. I’ve used sweet, smoky, spicy—even that random one with peach in it. They all taste great. You can’t mess this up.
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1 can (15 oz) crushed pineapple: Juice and all! Don’t drain it. That liquid is what turns the sauce into this glossy, tangy glaze that coats the chicken like a tropical hug.
That’s it. No oil. No broth. No fifteen different spices. Just throw it all in and walk away like the domestic wizard you are.
How To Make Hawaiian Chicken in Crockpot?
Step 1: Cut the chicken (or don’t).
I usually cut it into chunks, but if the thought of handling raw meat today makes you sigh audibly? Skip it. Toss in whole breasts and shred ’em later. Zero judgment.
Step 2: Dump everything into your slow cooker.
Add chicken. Add BBQ sauce. Add pineapple (juice included). Give it a quick stir if you feel like it. If not? Just close the lid and pretend you did. It’ll be fine.
Step 3: Cook on low for 3.5–4 hours, or high for 2–2.5.
If you’re using frozen chicken, just tack on another 30–45 minutes. And yes, I’ve done that too. Sometimes dinner just has to defrost while it cooks. Life happens.
Step 4: Check doneness.
The chicken should be fall-apart tender, cooked through, and the sauce should be bubbling a bit. If you left the chicken whole, now’s the time to shred it.
Step 5: Serve and try not to eat it straight from the pot.
Spoon it over rice, stuff it into buns, or pile it into a tortilla with slaw. I’ve even eaten it cold straight from the fridge. No regrets.
Storage Options:
Fridge? Yup.
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Keeps well for about 4 days.
Want To Save This Recipe?
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Reheat with a little splash of water or pineapple juice if it thickens too much.
Freezer? Also yes.
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Let it cool, then freeze flat in bags or in meal-prep containers.
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Reheat in the microwave or stovetop and enjoy dinner without lifting a finger—again.
Variations and Substitutions:
I rarely make it the same way twice. Here are some ideas for when you’re feeling a little extra:
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Add chopped bell peppers or onions before cooking. It bulks things up and adds a pop of color.
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Throw in some red pepper flakes or sriracha if you like heat.
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Use teriyaki instead of BBQ for a more classic Hawaiian vibe.
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Swap the chicken breasts for thighs if that’s what’s in the freezer.
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Make tacos or sliders out of the leftovers the next day—arguably even better than night one.
What to Serve with Hawaiian Chicken in Crockpot?
This dish can kinda go with anything. But here are some ideas if you’re staring into the fridge like, “Uhhh… what now?”
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Steamed jasmine rice (the classic)
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Hawaiian rolls (for slider magic)
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Coleslaw (trust me, it balances the sweet)
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Grilled pineapple slices (next level)
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Mashed potatoes (untraditional, but weirdly amazing)
Or just eat it on its own while standing over the counter. Been there. Many times.
Frequently Asked Questions:
Can I make this with frozen chicken?
Yep! Just add about 30–45 minutes to the cook time. It still turns out great.
Do I need to add water or broth?
Nope. The pineapple juice and BBQ sauce do all the heavy lifting here.
Can I double the recipe?
Definitely. Just make sure your crockpot’s big enough and give it a stir halfway through if it’s packed.
This Hawaiian Chicken in Crockpot recipe isn’t trying to be fancy or viral or even Instagram-worthy. It just wants to feed you something sweet, warm, and ridiculously satisfying—with zero effort.
So if you’re feeling tired, overwhelmed, or just done, give this one a go. It’s saved my dinner (and my sanity) more times than I can count.
And if you love it—or tweak it, or accidentally eat half of it before dinner’s even served—I’d genuinely love to know.
Drop a comment, send me your version, or just say hi. Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Hawaiian Chicken in Crockpot
Ingredients
- 2 pounds chicken breasts boneless & skinless
- 1.5 c BBQ sauce
- 15 ounces canned crushed pineapple
Instructions
- Cut Chicken: Start by cutting the chicken breasts into 1-inch pieces for easy eating.
- Combine Ingredients: Place the diced chicken in your crockpot. Pour in the BBQ sauce and add the crushed pineapple. Give everything a good stir to make sure the chicken is well-coated.
- Cook: Cover your crockpot. Set it to cook on low for 3.5 to 4 hours or on high for 2 to 2.5 hours. If you're using frozen chicken, remember to add about 30-45 minutes to the cooking time.
- Check Doneness: When time's up, make sure the chicken is fully cooked to at least 165°F and tender. The sauce should have thickened a bit too.
- Serve: Carefully remove the lid to avoid any steam burns, and serve your delicious Hawaiian Chicken hot. If you like, garnish with some lime slices and fresh cilantro for an extra pop of flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
