Crockpot Hawaiian Chicken Delight

This Crockpot Hawaiian Chicken is a wonderful way to bring bright tropical flavors into a simple, hands-off meal. The chicken thighs become tender and juicy after slow cooking with juicy pineapple, crisp red peppers, and a sweet-savory sauce that balances coconut sugar, soy sauce, and honey. The arrowroot starch creates a glossy finish that clings beautifully to every bite. This recipe is perfect for busy days when you want delicious comfort food without fuss.

I first made this when I wanted a quick weeknight meal that felt special and bright. Now it’s a go-to for lazy weekends and casual dinners when I crave something tropical and comforting.

Ingredients

• Chicken thighs boneless and skinless: the best cuts for tenderness and quick cooking
• Salt and pepper: basics that season and enhance the natural chicken flavor
• Red bell peppers sliced and seed removed: adds sweetness and a crisp texture
• Yellow onion diced: builds sweetness and depth during cooking
• Fresh pineapple cut into small cubes: brings juicy tropical sweetness essential to the dish
• Garlic cloves minced: aromatic backbone of the sauce
• Fresh ginger grated: adds a light peppery zing and freshness
• Coconut sugar or brown sugar: brings caramel sweetness and depth
• Soy sauce or tamari or coconut aminos: provides umami and saltiness
• Honey: adds sticky sweetness that rounds out the sauce
• Arrowroot starch or cornstarch: thickens the sauce to a luscious consistency
• Water: used to blend starch for a smooth slurry
• Green onions chopped for garnish: adds vibrant color and fresh onion bite

Instructions

Prepare the crockpot and chicken:

Spray your crockpot with nonstick spray to prevent sticking and make cleanup easy. Season the chicken thighs liberally with salt and pepper to enhance their natural flavor. Arrange the chicken evenly in the bottom of the crockpot.

Add vegetables and pineapple:

Layer the sliced red peppers, diced onion, pineapple cubes, minced garlic, grated ginger, and coconut sugar evenly on top of the chicken. This layering allows the flavors to infuse the chicken as it cooks.

Mix and pour sauce:

In a small bowl, whisk together the soy sauce and honey until well combined. Pour this mixture evenly over the chicken and layered ingredients to soak into everything.

Slow cook the chicken:

Cover the crockpot and cook on the LOW setting for 4 to 5 hours. This slow cooking process ensures the chicken becomes tender while the flavors meld beautifully.

Thicken the sauce:

In a small bowl, whisk the arrowroot starch with water to form a smooth slurry. Pour this mixture into the crockpot and stir gently to combine. Continue cooking on LOW for another 30 to 40 minutes to let the sauce thicken to a glossy, luscious finish.

Serve and garnish:

Serve the Hawaiian chicken over cooked rice or with your favorite steamed vegetables. Sprinkle chopped green onions on top to add a fresh, vibrant touch and extra flavor. Enjoy a tropical-inspired meal that is cozy and bright.

One of my favorite ingredients here is fresh pineapple. It brings such a bright sweetness that balances the savory soy and ginger perfectly. I remember making this during a summer weekend when friends came over. The tropical fragrance filled the kitchen and it immediately became a crowd-pleaser.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. This dish also freezes beautifully—just thaw overnight in the fridge before reheating well.

Ingredient substitutions

If you cannot find arrowroot starch cornstarch works fine but arrowroot gives a clearer sauce. For a soy-free version use coconut aminos which are lower in sodium and add a lovely mild sweetness. Brown sugar makes a good substitute for coconut sugar adding a similar caramel flavor.

Serving suggestions

Serve over steamed jasmine rice or coconut rice to stay on theme. Steamed broccoli, snap peas, or sautéed greens like spinach make excellent vegetable sides. A simple cucumber salad adds a refreshing crunch.

Let the chicken rest for 5 minutes after cooking before serving to let the juices redistribute. Use fresh ginger over powdered for the best brightness and zing in this recipe.

FAQs about Recipes

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are ideal as they stay tender and absorb the flavors well during slow cooking.

→ Can I substitute arrowroot starch with something else?

Yes, cornstarch can be used as a substitute to thicken the sauce effectively.

→ What side dishes pair well with this meal?

Steamed vegetables or white rice complement the sweet and savory elements perfectly, balancing the flavors.

→ How long should I slow cook the chicken?

Cook on the low setting for 4 to 5 hours, then add the thickening slurry and cook an additional 30 to 40 minutes.

→ Is it possible to adjust the sweetness level?

Yes, you can reduce the amount of coconut sugar or honey according to personal taste preferences.