There’s something about coming home after a day that’s somehow both busy and a little dull, and knowing dinner’s going to be waiting, warm and comforting. This Slow Cooker Chicken Hawaiian recipe is like a little tropical escape right in your kitchen. The chicken turns out so tender it almost falls apart, soaking up the tangy, sweet sauce that’s made with pineapple juice and a hint of ginger. You can’t help but notice those pops of color from the red and green bell peppers and the onion, all soft and inviting after slow cooking.

I remember the first time I made this, I was a bit distracted trying to get everything ready for the week—emails in one hand, chopping vegetables in the other. Somewhere between the second bell pepper slice and the sauce whisking, I wasn’t quite sure if I measured the sugar right, but it all came together anyway. The aroma filled the house slowly, teasing out the garlic and the pineapple, and by the time I sat down to eat, the sauce was perfectly thickened with just a touch of fresh cilantro on top. It wasn’t fancy, but it was exactly what I needed.

The slow cooker does nearly all the work, making it perfect when your afternoon gets away from you.
The balance of sweet pineapple and savory soy sauce creates a flavor that feels bright without being overwhelming.
It’s simple — and that’s kind of the point. No complicated steps, just set it and forget it.
The leftovers reheat nicely, though I usually try to save them for the next day because somehow it tastes even better then.

If you’re a bit hesitant about slow cooker recipes, this one’s pretty forgiving. The sauce thickens up in a few minutes on the stove once the chicken’s done, so you don’t have to worry about it being watery. Plus, the fresh cilantro garnish at the end adds a bright note that’s easy to skip if you don’t have it on hand, no big deal.

Slow Cooker Chicken Hawaiian

Print Recipe

A delicious and easy slow cooker recipe featuring tender chicken breasts cooked with pineapple, bell peppers, and a sweet and tangy Hawaiian-inspired sauce.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 4

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned, drained if canned)
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 small onion, sliced
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar, packed
2 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons chopped fresh cilantro (for garnish)

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Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add the pineapple chunks, sliced red and green bell peppers, and sliced onion on top of the chicken.
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until well combined.
Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and tender.
Remove the chicken and vegetables from the slow cooker and place them on a serving dish, covering to keep warm.
In a small bowl, mix the cornstarch and water to create a slurry.
Pour the liquid from the slow cooker into a saucepan and bring to a simmer over medium heat.
Whisk in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
Pour the thickened sauce over the chicken and vegetables.
Garnish with chopped fresh cilantro before serving.

Honestly, the slow cooker is all you need here — no fancy equipment required. When serving, I like to spoon this over a bed of steamed rice or even quinoa to soak up that sauce. Sometimes I swap out the bell peppers for whatever’s in the fridge; a yellow pepper or even a handful of snap peas can work, though I haven’t tried every combo yet. If you want a little extra heat, a pinch of red pepper flakes won’t hurt, but the recipe stands strong on its own.

FAQ

Can I use frozen chicken breasts? Yes, but add about an extra 30 minutes to the cooking time and make sure they’re fully cooked through before serving.

Is canned pineapple okay? Definitely. Just drain it well so the sauce doesn’t get too watery.

What if I don’t have cornstarch? You can use flour as a thickener, but it might take a little longer for the sauce to thicken up.

Give this Slow Cooker Chicken Hawaiian a try next time you want something flavorful without fuss. It’s one of those meals that feels like a small celebration after a hectic day, every time.