Prepare to be swept off to an island paradise with this Crockpot Hawaiian BBQ Chicken! This sunny slow-cooker dish marries juicy chicken with a sweet-and-tangy blend of barbecue sauce and tropical pineapple, for a meal that’s both incredibly easy and downright irresistible. In just a handful of steps, your kitchen will fill with the savory, smoky aroma of barbecue and the lively brightness of pineapple, making dinner time feel like a luau any night of the week.
Ingredients You’ll Need
The beauty of Crockpot Hawaiian BBQ Chicken lies in its downright simplicity. You only need a few, flavor-packed ingredients, but each one plays a starring role, delivering the perfect punch of taste, color, and irresistible texture.
- Boneless, skinless chicken breasts or thighs (2 pounds): Choose your favorite cut—breasts stay lean and shred up beautifully, while thighs add that extra bit of juicy richness.
- Barbecue sauce (1 1/2 cups): Pick your go-to BBQ sauce—the smokier and tangier, the better! This takes care of most of the flavor, so use one you love.
- Pineapple chunks in juice, drained (1 can, 20 oz): Sweet, tangy pineapple keeps things tropical, and the juice brings moisture and brightness to the sauce.
- Reserved pineapple juice (1/2 cup): Don’t toss that liquid gold—it helps balance the richness with a pop of fruitiness.
- Soy sauce (1 tablespoon): Adds a subtle depth and saltiness that ties all the flavors together.
- Brown sugar (1 tablespoon): A spoonful of sweetness that caramelizes perfectly as everything cooks low and slow.
- Garlic powder (1 teaspoon): For a savory undertone that complements the sweet flavors without overpowering them.
- Ground ginger (1/2 teaspoon): A touch of warm, zesty zing that whispers “tropical islands.”
- Black pepper (1/2 teaspoon): Just enough to perk up all the elements with a bit of mild heat.
- Green onions and sesame seeds (for garnish): Sprinkle these on just before serving for crunch and loads of fresh flavor.
- Cooked rice (for serving): Fluffy white rice soaks up all the luscious sauce—don’t skip it!
How to Make Crockpot Hawaiian BBQ Chicken
Step 1: Prepare the Chicken
Start by laying your chicken breasts or thighs in the bottom of your crockpot. You want them nestled in a single layer if possible, since this guarantees every bite gets beautifully sauced and tenderizes evenly.
Step 2: Mix Up That Tropical Sauce
In a mixing bowl, whisk together the barbecue sauce, reserved pineapple juice, soy sauce, brown sugar, garlic powder, ground ginger, and black pepper. It only takes a minute and this combo is absolute magic—sweet, smoky, tangy, and irresistible.
Step 3: Pour Sauce and Top with Pineapple
Pour your whisked sauce mixture evenly over the chicken in the crockpot. Then scatter the drained pineapple chunks on top. The fruit sits on the chicken while everything simmers, slowly infusing the whole dish with juicy flavor.
Step 4: Let the Crockpot Work Its Magic
Cover your crockpot and set it to low for 5–6 hours, or high for 2.5–3 hours. Resist opening the lid too often! The steam is what keeps that chicken melt-in-your-mouth tender. By the end, the chicken will shred with no effort.
Step 5: Shred and Stir
Once the chicken is finished, use two forks to shred it right in the crockpot. Stir everything together so every juicy chunk of pineapple and bite of chicken is smothered in that delicious Hawaiian BBQ sauce.
Step 6: Serve and Enjoy
Spoon the Crockpot Hawaiian BBQ Chicken over generous bowls of fluffy rice, then don’t forget the finishing touches—sprinkle with chopped green onions and sesame seeds for a burst of color and brightness.
How to Serve Crockpot Hawaiian BBQ Chicken
Garnishes
Garnishing is no afterthought here. Scatter plenty of sliced green onions and a shower of sesame seeds over the top just before serving. This not only adds a pop of color but also a delightful crunch and a little bite of freshness that balances the rich, saucy chicken perfectly.
Side Dishes
Crockpot Hawaiian BBQ Chicken absolutely shines when piled over rice—white, brown, jasmine, or even cauliflower rice all work beautifully. For a little extra flair, try it with coconut rice or serve alongside steamed broccoli, grilled veggies, or a crisp tropical slaw. These sides help soak up all that luscious sauce and make your meal a true feast.
Creative Ways to Present
Ready to level up your kitchen game? Try stuffing Crockpot Hawaiian BBQ Chicken into toasted sandwich buns with a little slaw for a party-perfect slider, or spoon it into soft tacos for a Hawaiian twist on Taco Tuesday. You can even serve it in hollowed-out pineapple halves for max island vibes at your table!
Make Ahead and Storage
Storing Leftovers
Leftovers of Crockpot Hawaiian BBQ Chicken are pure gold for busy weeknights. Simply cool any extras to room temperature, then transfer into airtight containers and refrigerate. The flavors get even deeper as it sits, making tomorrow’s lunch something to look forward to!
Freezing
To freeze, let the chicken cool completely, then portion it into freezer-safe bags or containers (bonus points for storing with a little extra sauce). It’ll keep perfectly for up to 3 months. Thaw overnight in the fridge when you’re ready for your next tropical dinner escape.
Reheating
Reheat Crockpot Hawaiian BBQ Chicken gently in a saucepan over medium-low heat, adding a splash of water or reserved pineapple juice if needed to loosen it. You can also microwave individual portions, just be sure to cover loosely so it doesn’t dry out or splash.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs deliver extra juiciness and are very forgiving in the slow cooker, so feel free to use either or mix both for slightly different texture and flavor in your Crockpot Hawaiian BBQ Chicken.
Will this work with fresh pineapple instead of canned?
Fresh pineapple is fantastic if you have it! Use about 2 cups of diced fresh pineapple, and substitute with regular pineapple juice from the store for the liquid if you don’t have any from the can.
Is this recipe gluten-free?
The base ingredients are naturally gluten-free, but check your barbecue sauce and soy sauce labels—some brands contain wheat. Opt for certified gluten-free sauces if needed, and you’re good to go.
How spicy is Crockpot Hawaiian BBQ Chicken?
This dish is on the mild side, but you can add a pinch of red pepper flakes or a squirt of sriracha if you want to turn up the heat. It’s incredibly flexible to suit any family’s taste buds.
Can I prep this recipe ahead for freezer meals?
Yes! Place all the ingredients (except garnishes and rice) into a freezer bag, lay it flat, and freeze. Thaw in the fridge overnight, then dump everything into the slow cooker when you’re ready to cook—a true meal prep hero!
Final Thoughts
You won’t believe how fast this Crockpot Hawaiian BBQ Chicken becomes your go-to recipe for easy weeknight dinners or fun gatherings. With every bite taking you somewhere warm and bright, there’s every reason to give this joyful, no-fuss meal a spot on your table—so grab your slow cooker and bring some island sunshine to dinner tonight!
Print
Crockpot Hawaiian BBQ Chicken Recipe
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Tender, juicy Hawaiian-inspired BBQ chicken made effortlessly in a slow cooker. This dish features a perfect blend of sweet and savory flavors that pairs beautifully with rice.
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs
For the BBQ Sauce:
- 1 1/2 cups barbecue sauce
- 1 can (20 oz) pineapple chunks in juice (drained, juice reserved)
- 1/2 cup reserved pineapple juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
For Serving:
- Chopped green onions and sesame seeds (for garnish)
- Cooked rice
Instructions
- Prepare the Chicken: Place chicken in the bottom of the crockpot.
- Make the BBQ Sauce: In a bowl, whisk together barbecue sauce, pineapple juice, soy sauce, brown sugar, garlic powder, ginger, and black pepper. Pour over the chicken.
- Add Pineapple: Top with pineapple chunks.
- Cook: Cover and cook on low for 5-6 hours or on high for 2.5-3 hours, until chicken is tender.
- Shred and Serve: Shred the chicken using two forks, stir back into the sauce and pineapple. Serve over rice, garnished with green onions and sesame seeds.
Notes
- For extra texture and flavor, try using grilled pineapple or adding chopped red bell pepper in the last hour of cooking.
- This chicken works great as a sandwich filling or taco topping too.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 24g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
