Slow Cooker Hawaiian Chicken

This slow cooker Hawaiian chicken is sweet, saucy, and packed with hoisin, garlic, pineapple, and ginger. The chicken cooks in a flavorful sauce with bell peppers and red onion until tender. Serve it over rice or noodles for an easy, flavorful dinner.

Course Dinner

Cuisine American, Hawaiian-Inspired

Keyword easy weeknight dinner, Hawaiian chicken, hawaiian chicken recipe, pineapple chicken, Slow Cooker Hawaiian Chicken

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 350kcal

Author Cathy Pollak

Equipment

measuring cups and spoons To portion ingredients accurately.
Knife For prepping chicken, peppers and onion.
slow cooker For cooking the whole recipe.

Ingredients

¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) orange juice (store-bought or freshly squeezed - pulp free)
¼ cup (50 g) light brown sugar
¼ cup hoisin sauce
1 tbsp. (15 ml) sesame oil
3 cloves garlic minced
1 tbsp. (10 g) fresh ginger peeled and finely diced/grated (ginger paste works too)
1 tsp. (1 g) red pepper flakes
1 tsp. (3 g) garlic powder
2 lbs. (900 g) skinless, boneless chicken breast, cubed
1 (20 oz. can/567 g) pineapple chunks with juice
1 large red bell pepper cubed
1 large yellow bell pepper cubed
½ cup (70 g) diced red onion
2 tbsps. (15 g) cornstarch
⅛ cup (30 ml) water
4 green onions -tops only sliced
1 tbsp. (9 g) sesame seeds

Instructions

Add the soy sauce, orange juice, brown sugar, hoisin sauce, sesame oil, garlic, ginger, red pepper flakes, and garlic powder to the slow cooker. Stir to combine.
¼ cup (60 ml) low-sodium soy sauce, ¼ cup (60 ml) orange juice, ¼ cup (50 g) light brown sugar, ¼ cup hoisin sauce, 1 tbsp. (15 ml) sesame oil, 3 cloves garlic, 1 tbsp. (10 g) fresh ginger, 1 tsp. (1 g) red pepper flakes, 1 tsp. (3 g) garlic powder
Add the chicken, pineapple chunks with their juice, bell peppers, and red onion. Stir until everything is coated in the sauce.
2 lbs. (900 g) skinless, boneless chicken breast, cubed, 1 (20 oz. can/567 g) pineapple chunks with juice, 1 large red bell pepper, 1 large yellow bell pepper, ½ cup (70 g) diced red onion
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
If the sauce needs thickening, stir together the cornstarch and water in a small bowl, then pour it into the slow cooker. Stir and cook uncovered for about 10 minutes, or until slightly thickened.
⅛ cup (30 ml) water, 2 tbsps. (15 g) cornstarch
Serve hot, topped with sliced green onions and sesame seeds.
4 green onions -tops only sliced, 1 tbsp. (9 g) sesame seeds

Notes

Fresh ginger gives the best flavor, but ginger paste works if that's what you have.
Canned pineapple is ideal—fresh pineapple can affect the texture if slow-cooked.
I usually use store-bought orange juice, but fresh-squeezed is fine too.
The cornstarch slurry is optional. If you want a thicker sauce, stir it in during the last 10 minutes.
This recipe works with rice, noodles, or even baked potatoes.
Let the leftovers cool completely before storing. Keep refrigerated in an airtight container for up to 4 days.
Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave with a splash of water if needed.

For the best results when making this slow cooker Hawaiian chicken, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition