Crockpot Sweet Hawaiian Barbecue Chicken Recipe (EASY) The Frugal Girls

I’m sharing my Easy Crockpot Hawaiian Chicken recipe that pairs juicy pineapple with tangy BBQ using only a handful of pantry staples.

I’m obsessed with how boneless skinless chicken breasts pick up that bright, sticky sweetness from pineapple preserves in this Crockpot Sweet Hawaiian Barbecue Chicken Recipe. It’s weirdly simple but every bite kinda tricks you into thinking it took way more effort.

I made it one rainy night and suddenly my kitchen smelled like vacation, people kept asking if it was from a restaurant. If you’re into Hawaiian Barbecue Chicken or need an Easy Crockpot Hawaiian Chicken for a busy week, this one’s sneaky and satisfying.

Try it when you want a little aloha without the fuss, you might get hooked.

Ingredients

• Chicken breasts: lean protein, low fat, great for muscle; soaks up flavors, mild taste.
• Barbecue sauce: sweet, tangy, lots of sugar, adds bold flavor and sticky glaze.
• Pineapple preserves: brings sweetness and acidity, some vitamins and fiber, tropical taste.
• Brown sugar: adds caramel sweetness, mostly carbs, use sparingly if watching calories.
• Soy sauce: salty umami, boosts savory notes, watch sodium levels, adds depth.
• Garlic powder: concentrated garlic flavor, helps aroma, contains small antioxidants, low calorie.
• Cooked white rice: carbs for energy, pairs well, not much fiber, fills you up.

Ingredient Quantities

• 3 to 4 boneless skinless chicken breasts (about 2 to 2 1/2 lb)
• 1 cup barbecue sauce (use your favorite bottled sauce)
• 1 cup pineapple preserves or crushed pineapple, drained
• 1/4 cup packed brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 green onions, thinly sliced for garnish (optional)
• Cooked white rice for serving (optional)

How to Make this

1. Season the 3 to 4 boneless skinless chicken breasts with salt and pepper and lay them in the bottom of the crockpot.

2. In a bowl whisk together 1 cup barbecue sauce, 1 cup pineapple preserves or drained crushed pineapple, 1/4 cup packed brown sugar, 2 tablespoons soy sauce, 1 teaspoon garlic powder and 1/2 teaspoon onion powder until smooth.

3. Pour the sauce over the chicken making sure it’s mostly covered, give it a little shake so the sauce gets under the pieces.

4. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and is easily shreddable.

5. Optional: for extra flavor you can quickly sear the breasts in a hot skillet for 1 to 2 minutes per side before putting them in the crockpot, but it’s not required.

6. Remove the chicken to a plate and shred with two forks, then return the shredded chicken to the crockpot and stir to coat in the sauce.

7. If you want a thicker glaze, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot, then cook on HIGH for another 10 to 20 minutes until thickened; or spoon the sauce into a pan and reduce on the stove for a few minutes.

8. Taste and adjust salt or pepper if needed, add a little extra brown sugar if you like it sweeter.

9. Serve the Hawaiian BBQ chicken over cooked white rice and sprinkle with the thinly sliced green onions for garnish.

Equipment Needed

1. Crockpot or slow cooker big enough for 3 to 4 chicken breasts
2. Mixing bowl and a whisk or fork
3. Measuring cups and measuring spoons
4. Tongs or a spatula for placing the breasts and stirring
5. Skillet for the optional quick sear (not required)
6. Instant read thermometer so you dont overcook the chicken
7. Two forks or meat claws for shredding
8. Cutting board and a sharp knife for slicing green onions
9. Small bowl and spoon for mixing the cornstarch slurry (optional)

FAQ

Crockpot Sweet Hawaiian Barbecue Chicken Recipe (EASY) The Frugal Girls Substitutions and Variations

• Barbecue sauce (1 cup): try 1 cup hoisin for a sweet savory Asian twist, or whisk 1 cup ketchup + 2 tbsp brown sugar + 1 tbsp apple cider vinegar + 1 tsp smoked paprika as a quick stand in — works surprisingly well.
• Pineapple preserves or crushed pineapple (1 cup): swap with 1 cup freshly crushed pineapple, drained, or use 3/4 cup apricot or peach jam plus 1/4 cup pineapple juice to mimic the sweet tang.
• Brown sugar (1/4 cup packed): use 1/4 cup coconut sugar 1:1, or 1/4 cup white sugar + 1 tsp molasses to make light brown sugar, or 3 tbsp maple syrup but cut another tablespoon of liquid elsewhere.
• Soy sauce (2 tbsp): replace with 2 tbsp tamari for gluten free, or 2 tbsp coconut aminos for lower sodium, or even 2 tbsp Worcestershire for a deeper savory note.

Pro Tips

– Trim and halve or pound any very thick parts so the pieces cook evenly, dont leave one huge breast next to tiny ones; use an instant read thermometer to check the thickest bit so you dont overcook before shredding.

– If you want deeper flavor quickly, give the outsides a fast sear in a very hot skillet (just a minute or two per side) before the crockpot, those browned bits make the sauce taste way better.

– If the sauce ends up watery, pull the chicken out and simmer the sauce to reduce it, or whisk a cold cornstarch slurry into the hot sauce to thicken — mix the starch in cold water first so it doesnt clump.

– Always taste at the end and balance it: add a splash of rice vinegar or a squeeze of lime to cut the sweetness, a little extra soy if it needs salt, and save some pineapple or green onion to stir in last for fresh texture.