What a way to impress your family and avoid laboring hard in the kitchen than making my Hawaiian Crockpot chicken for a healthy, easy dinner. My recipe is bursting with island-inspired flavor with chicken pieces floating in a slightly thickened sea of pineapple chunks, onion, brown sugar, vinegar, and soy sauce. The taste is not overly sweet or tangy, but a happy mingling of ingredients that tenderizes the chicken and adds a lively brightness to this tropical sauce, which makes a delicious touch for serving over a bed of rice along with fresh green beans or another vegetable.
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I use chicken thighs or breasts, but whatever parts that you enjoy the most is what you should use. I do remove the skin of the chicken to keep my sauce healthier and lower in fat and cholesterol for topping over the chicken and rice. In my opinion, the extra chicken grease from its skin doesn’t help the taste is another reason I pull that skin off before depositing my chicken pieces into the crock pot.
In fact, I trust the organic chicken from ButcherBox over regular chicken ever since learning about all the disgusting additions to the grains and proteins commercial animals are fed such as with chicken feces and blood besides antibiotics, growth hormones and artificial dyes. I may be a #ButcherBoxPartner, but I am also a consumer that really believes in the quality of their grass-fed meats and organic poultry. If you’re of the same opinion, please go through my link because it is a great value and is far better for your health than taking chances with typical grocery store meat and poultry options regarding the safety of our food supply.
Using a crockpot simplifies kitchen drudgery to minimize work. The most complicated part of this recipe is removing the skin and cooking the sauce ingredients with some cornstarch somewhat to slightly thicker consistency than a watery one. This step is basically the hardest part before you are ready to throw this and your chicken pieces in the crock pot and set it on low to cook for about six hours.
Toward dinnertime, I cook some rice and prepare my vegetable, which is all there is really left to do.
I do hope that you try my Hawaiian crockpot chicken recipe because it is one of the best sweet and sour chicken recipes that I have made according to the voting of my family. Take care and if you try my recipe, please let me know what you thought.
I love my crockpot and do use it frequently to save myself work. Other wonderful crockpot chicken recipes that I make are Crock Pot Chicken-Rice Dinner and a Slow Crocker Spanish Rice Dinner.
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- 1/4 cup of cold water
- 2-1/2 tablespoons of cornstarch
- 1 teaspoon of salt
- 1/4 cup of brown sugar firmly packed (light or dark)
- 1/4 cup of white vinegar
- 1 can 20-oz. size of pineapple chunks with juice and all
- 1 tablespoon of soy sauce
- 1/4 cup of finely chopped onion
- 6 skinless chicken thighs
Skin your chicken pieces, then rinse and add to your waiting crock pot.
In the meantime, add 1/4 cup of cold water and mix with your cornstarch to dissolve it before adding it to your pot to cook.
Add the remaining salt, brown sugar, white vinegar, pineapple chunks, soy sauce, and finely chopped onion next to that pot.
Cook the sauce ingredients until slightly thickened enough to a suitable consistency to put over rice and chicken.
Pour the cooked sauce over your waiting chicken, cover with your lid and cook on low in your crock pot for about six hours.
Serve the chicken on a bed of rice add a green vegetable or a fresh garden salad and you have a delicious, healthy dinner to present to your family.
ENJOY!
This is similar to a Filipino chicken dish – Chicken Adobo.
reading recipe and very confused where does it mentio rice it says add so and so and then says to cook it until slightly thickened and pour over rice and chicken? what rice? very confusing recipe I definitely won’t be making
Author
Hi Linda,
Cook the amount of rice that you usually serve your family. I usually cook two cups to use as a base to throw the sauce and chicken over.