Crockpot Hawaiian Chicken – Flavorful, Easy, and Healthy Recipe

Crockpot Hawaiian Chicken is your answer to a perfectly tender, sweet-and-savory meal that brings tropical vibes to your dinner table.

The combination of succulent chicken, juicy pineapple, and the slight tang from lime juice creates an irresistible dish that’s both quick and simple to prepare.

With minimal prep and the set-it-and-forget-it magic of a slow cooker, you’ll have a healthy and delicious dinner that suits any occasion.

This recipe stands out because it uses coconut aminos for a soy-free, gluten-free option, making it a healthier choice without compromising on flavor.

Whether you’re serving it as wraps, tacos, or over rice, this dish adapts beautifully for any meal. Let’s dive into what makes this the best Hawaiian chicken dinner, and why it’ll quickly become a staple in your household.

My Story Behind This Crockpot Hawaiian Chicken

The first time I made this dish, I was prepping for a low-key dinner with friends who love tropical flavors. I wanted something effortless yet impressive, and this easy Hawaiian chicken slow cooker recipe delivered exactly that.

The tender, shredded chicken infused with pineapple and coconut aminos was such a hit that my guests couldn’t stop asking for the recipe.

Inspired by island-style cuisine, I developed this dish to balance sweet, tangy, and savory flavors seamlessly.

Testing multiple variations, I found that using both white and dark meat yields the juiciest result. It’s incredibly versatile—whether you use it for healthy shredded chicken wraps or pair it with a simple salad, there’s no wrong way to enjoy this comfort meal.

Crockpot Hawaiian Chicken Ingredients

• 1 lb boneless skinless chicken breast
• ½ lb boneless skinless chicken thighs
• ½ small yellow onion, diced
• 3 garlic cloves, minced
• 1 8-ounce can crushed pineapple, slightly drained
• ⅓ cup coconut aminos*
• Juice of 1 lime (2 to 2 1/2 tablespoons)
• ½ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

*Coconut aminos is a soy-free alternative to tamari or soy sauce. You can substitute 3 tablespoons of soy sauce or tamari mixed with 2 tablespoons of water, if needed.

How to Make Crockpot Hawaiian Chicken

1. Add chicken breasts and thighs, diced onion, and minced garlic to the slow cooker.
2. In a small bowl, mix the slightly drained pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. Stir until combined.
3. Pour the sauce mixture over the chicken and ensure it coats everything evenly.
4. Cook on low for 4-6 hours or high for 3 hours, until the chicken is fork-tender and fully cooked.
5. Remove the chicken from the crockpot and shred it with two forks.
6. Return the shredded chicken to the crockpot and stir into the sauce to soak up all the flavors.
7. Switch to the Keep Warm setting if serving later. Serve as lettuce wraps, tacos, over rice, or as desired.

How to Make Instant Pot Hawaiian Chicken

1. Set the Instant Pot to Sauté and heat 1 tablespoon of oil (coconut or avocado oil works well).
2. Sauté diced onion and minced garlic for about 5 minutes until the onion softens.
3. Add chicken breasts, thighs, crushed pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt, and pepper.
4. Press Cancel, lock the Instant Pot lid, and set the vent to Sealing. Cook on High Pressure for 12 minutes (add 2 minutes if using thick or frozen chicken).
5. Manually release pressure once cooking is complete. For high altitudes, let it naturally release for 5 minutes first.
6. Shred the chicken with forks, stir it back into the sauce, and serve.

My Chef Tips for the Best Crockpot Hawaiian Chicken

• Use a mix of chicken breasts and thighs: Combining these cuts ensures the perfect balance of lean and juicy meat.
• Don’t skip the lime juice: It adds brightness and cuts through the sweetness of the pineapple beautifully.
• Make ahead: You can prepare the sauce a day ahead to save time on busy mornings.
• Batch cook: Double the recipe and freeze half for an easy meal later—it reheats beautifully!
• For added depth: Toss in a tablespoon of grated fresh ginger instead of ground ginger for a more pronounced zing.
• Serving options: This shredded chicken pairs well with cauliflower rice, quinoa, or even roasted sweet potatoes for a complete meal.

Crockpot Hawaiian Chicken FAQs

Can I make this recipe using only chicken breast or thighs?

Absolutely! While I recommend combining both for the best texture and flavor, you can use all chicken breasts for a leaner option or all thighs for richer taste.

Is this Crockpot Hawaiian Chicken recipe healthy?

Yes, this recipe uses whole, nutrient-dense ingredients like coconut aminos, pineapple, and lime juice. It’s naturally low in fat and high in protein, making it a healthy choice for easy weeknight meals.

What are coconut aminos?

Coconut aminos is a soy-free, gluten-free alternative to soy sauce. It’s slightly sweeter and less salty, making it perfect for this dish.

How long can I store leftovers?

Store any leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or microwave for the best texture.

How can I turn this into healthy shredded chicken wraps?

Serve the shredded chicken in Swiss chard leaves with avocado, shredded carrots, purple cabbage, almonds, and fresh cilantro for a light yet satisfying meal.

Time to Try This Crockpot Hawaiian Chicken

With its sweet pineapple, savory sauce, and melt-in-your-mouth chicken, this Crockpot Hawaiian Chicken recipe is a foolproof crowd-pleaser. It’s simple, versatile, and perfect for meal prepping or impressing dinner guests.

What’s your favorite way to serve Hawaiian chicken? Whether it’s on lettuce wraps, over a salad, or alongside rice, let me know in the comments below! Don’t forget to tag me on social media with your creations—I love seeing how you make this recipe your own.