This Sweet Hawaiian Crockpot Chicken is one of my favorite dump-and-go recipes. It’s incredibly simple but delivers big on flavor with juicy chicken, a touch of sweet brown sugar, tropical pineapple juice, and savory soy sauce. I love how the slow cooker does all the work while I go about my day. When dinner rolls around, I just scoop it over some fluffy rice and I’ve got a warm, comforting meal ready to serve.

Why You’ll Love This Recipe

Effortless Prep: I just toss everything into the slow cooker—no searing, no marinating, no hassle.
Bold, Sweet-Savory Flavor: The combination of brown sugar, pineapple juice, and soy sauce gives the chicken a delicious balance of sweet and salty.
Perfect for Busy Days: I love letting it cook low and slow while I handle other things—dinner practically makes itself.
Great with Rice or Veggies: It’s super versatile and pairs beautifully with white rice, brown rice, or steamed vegetables.
Family Favorite: Everyone in my house enjoys this—no complaints, just clean plates.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lb chicken tenderloin chunks
1 cup pineapple juice
½ cup brown sugar
⅓ cup soy sauce

Directions

I add the chicken tenderloin chunks to the Crock-Pot.
I pour in the pineapple juice, brown sugar, and soy sauce. Then I stir it all gently to combine.
I cover and cook on low for 6–8 hours, letting the chicken become tender and soak up all the flavors.
Once done, I serve it over warm rice and spoon the extra sauce on top for maximum flavor.

Servings and timing

This recipe serves about 4–6 people and takes 6 to 8 hours of hands-off cooking time on low.

Variations

Add Veggies: I sometimes toss in chopped bell peppers or onions during the last hour for extra color and flavor.
Spice It Up: A pinch of red pepper flakes or a splash of sriracha adds some heat.
Thicker Sauce: If I want a thicker glaze, I mix a little cornstarch with water and stir it in during the last 30 minutes.
Pineapple Chunks: For more texture and sweetness, I throw in canned pineapple chunks near the end of cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave in 1-minute intervals until warm, or reheat gently in a skillet on the stove.
It also freezes well—just cool completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as usual.

FAQs

Can I use chicken breasts or thighs instead of tenderloins?

Yes, I’ve used both and they work perfectly. I just cut them into chunks for even cooking.

Is this dish very sweet?

It has a noticeable sweetness, but the soy sauce helps balance it. I sometimes reduce the sugar slightly if I want it less sweet.

Can I cook this on high?

Yes, I’ve cooked it on high for 3–4 hours when I’m short on time. Just keep an eye on it so the chicken doesn’t overcook.

Can I use fresh pineapple juice?

Absolutely. Fresh juice gives it an even brighter flavor, but canned works just fine too.

What can I serve this with besides rice?

I’ve served it with quinoa, noodles, steamed broccoli, or even as a filling in lettuce wraps.

Conclusion

Sweet Hawaiian Crockpot Chicken is one of those recipes I keep coming back to—easy, flavorful, and totally satisfying. It’s perfect for busy weeknights when I want dinner waiting for me at the end of the day. With just a few ingredients and a slow cooker, I get a tropical-inspired meal that tastes like I spent way more time in the kitchen than I actually did. Give it a try—it might just become a regular in your dinner rotation too.