One Pot Recipes

Crockpot Pineapple Chicken

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Quick and easy crockpot pineapple chicken recipe, homemade with simple ingredients. Tender chicken breast pieces are loaded in a sweet and spicy sauce with lots of peppers. Also known as Hawaiian chicken.

I already have a super popular 30 minute One Pan Chinese Pineapple Chicken Stir Fry Recipe that gets rave reviews but this is the crockpot version. It’s an easy slow cooker meal for busy days and better than any takeout I have ever had.

Slow Cooker Pineapple Chicken Recipe

How to make crockpot pineapple chicken?

  1. Dump the chicken, pineapples, pineapple juice, honey, salt, pepper, ginger paste, garlic paste, Sriracha sauce and soy sauce in a crock pot.
  2. Cover and cook.
  3. Then, add the peppers, onions and cover and cook.
  4. Then, remove some liquid from the slow cooker and mix in cornstarch to make a slurry. Pour this in the slow cooker.
  5. Cover and cook.
  6. Garnish and you are done.

What sides to serve with slow cooker Hawaiian pineapple chicken recipe?

Rice- You can just serve boiled/steamed jasmine rice or basmati rice or try this Pineapple Rice (One Pot) or Bacon Fried Rice (One Pot) or even Cauliflower Fried Rice (One Pot) for a healthier alternative.

Quinoa- This is another healthy alternative to rice.

Roasted vegetables are always a classic side dish. Here are some of my family’s favorites: Oven Roasted Carrots (One Pan)Oven Roasted Cauliflower (One Pan)Oven Roasted Green Beans (One Pan),Oven Roasted Broccoli (One Pan)Oven Roasted Asparagus (One Pan).

Salad– Keep it simple. A green salad is a classic choice or you can try this Asian Cucumber Salad (One Bowl).

Easy Crockpot Pineapple Chicken


Pineapple teriyaki chicken– Add 1/4 cup Teriyaki sauce.

Pineapple bbq chicken– Add 1/4 cup bbq sauce.

Grilled or baked pineapple chicken– This is great, if you are making chicken pineapple kabobs. Start off by mixing together all the ingredients (except cornstarch) in a bowl and marinate in the fridge for at least 1 hour or overnight. Then, spread on a baking tray and bake at 350 degrees for 20-30 minutes or until chicken is cooked through. You can also grill on medium heat.

Shred it- Use whole chicken breasts and once they are cooked through, use 2 forks to shred them. These are great in tacos and sandwiches.

Tips and Techniques

Don’t use frozen chicken- That’s because it releases more water and your sauce or gravy will become too thin.

What cut of chicken to use? You can use whole chicken breasts or cut them into 1 inch cubes. You can also use thighs or drumsticks. I don’t recommend using wings because they start falling apart, when cooked for so long.

Use dissolved cornstarch– Because this prevents the sauce from becoming too lumpy. Don’t add more cornstarch than what’s listed below because the sauce gets thicker, as it cools.

Adjust the spice level- This is a personal preference. Add more or less red chili flakes and Sriracha sauce.

Fresh pineapples or canned pineapples- Either can be used. Fresh is obviously healthier. If you are using canned, don’t use anything in a heavy syrup.

Pineapple juice– You can use fresh pineapple juice or the canned juice.

Adjust sweetness- Once again, this is a personal preference. Add more or less. Also, I like to use honey to sweeten this meal but you can also use granulated sugar or brown sugar.

Garnish options- Finely chopped green onions or cilantro or roasted sesame seeds.

Crockpot Hawaiian Pineapple Chicken Recipe

Other One Pot Chinese Chicken Recipes

Other Crockpot Meals

Crockpot Pineapple Chicken

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Quick and easy crockpot pineapple chicken recipe, homemade with simple ingredients. Tender chicken breast loaded in a sweet and spicy sauce and peppers.
Yield: 6 People



  • In a slow cooker, add chicken, pineapple chunks, ginger, garlic, red chili flakes, salt, pepper, Sriracha sauce, soy sauce, vinegar, honey, pineapple juice. Mix everything together. 
  • Cover and cook for on high 1.5 hours
  • Add all the peppers and onions. Mix everything together. 
  • Cover and cook on high for 30 minutes.
  • In a small mixing bowl, add about ⅓ reserved liquid from the slow cooker and cornstarch. Mix it together until the cornstarch is fully dissolved. Add this mixture in the slow cooker. Mix everything. 
  • Cover and cook on high for 30 minutes.
  • Garnish with cilantro or parsley.
  • Serve with rice and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 



Calories: 293kcal, Carbohydrates: 31g, Protein: 33g, Fat: 4g, Cholesterol: 96mg, Sodium: 403mg, Potassium: 707mg, Fiber: 1g, Sugar: 26g, Vitamin A: 115IU, Vitamin C: 13.8mg, Calcium: 24mg, Iron: 1.1mg
Course: Main Course
Cuisine: American, Chinese
Calories: 293
Author: Abeer

Happy cooking everyone!

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