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Crockpot Hawaiian Chicken

Easy Crockpot Chicken with pineapples, red peppers, bone-in chicken thighs, and served with a side of rice, this is a delectable dinner.

Course chicken, crockpot, Dinner
Keyword chicken, crockpot, dinner
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people
Calories 289 kcal


  • 4 chicken thighs, bone-in skin on
  • 2 cups pineapple, cut into 1 inch chunks
  • 1 yellow onion, cut into 1 inch chunks
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • ¼ cup dark brown sugar
  • 1 tbsp grated ginger or ½ tbsp ground ginger
  • 2 garlic cloves, minced
  • 2 tsp sesame seeds, optional
  • 1 tbsp cornstarch
  • 2 red peppers, cut into 1 inch pieces
  • chopped parsley for garnish, optional


  1. Over high heat, brown the chicken thighs for 3-5 minutes on each side in a large skillet.

  2. Turn your crockpot onto low and add the honey, soy sauce, brown sugar, ginger and garlic to the bottom. Mix sauce with wooden spoon.

  3. Add the pineapple and onion chunks to the bottom of your crockpot and mix in with sauce.

  4. With tongs, place the browned chicken thighs into crockpot on top of sauce/onion/pineapple mixture.

  5. Cook for 5 hours on low or 3 hours on high.

  6. Mix 1 tbsp of cornstarch with 1 tbsp of water, and mix into crockpot to thicken the sauce. Add chopped red peppers at this time. Cook for an additional 30 minutes.

  7. Serve with fluffy rice and you're all set for a delicious healthy family dinner.

Recipe Notes

Adapted from Dinner then Dessert