Sweet, tangy, and so easy to make, Crockpot Pineapple Chicken is a dream for feeding the family on busy evenings. Ten minutes to prep, and it’s got juicy chicken, sweet pineapple, and tender-crisp bell peppers all wrapped up in a delicious sauce that simmers itself while you’re away.

Bowl full of slow cooker pineapple chicken served with white rice, green onions, and sesame seeds.

Real Food for Busy Days

If you know the grind of family life, you know you can never have too many slow cooker recipes. It can be difficult, however, to round out menus with Crockpot fare that isn’t super heavy or creamy. This Hawaiian-inspired pineapple chicken recipe is the rare slow cooker gem that tastes great, is easy to prep, and includes some meaningful protein and vegetable, too.

  • Ultra fast prep. Spend 10 minutes tossing this together in the morning, then it simmers away with no effort from you.
  • Delicious sauce. Sweetened with pineapple juice and brown sugar, savory thanks to the salty tang of hoisin sauce, garlic, and ginger.
  • Healthy-ish status. This is a bit lighter than most Crockpot meals. I love an option for super busy nights that isn’t so indulgent.
  • Fruit, veggie, protein combo. This makes this dish appealing for many kids — even if they only want fruit, at least it’s built right into the main dish. Maybe they’ll try the adjacent chicken and vegetables? Hope springs eternal.

Related: Skillet Pineapple Chicken

What You’ll Need

Labeled overhead photo of chicken breasts seasoned with salt and pepper, red onion, bell peppers, pineapple chunks, olive oil, cornstarch, sesame seeds, and a measuring cup filled with soy sauce, hoisin sauce, pineapple juice, brown sugar, ground ginger, and garlic powder, all measured and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Boneless, skinless chicken breasts. For this recipe, you do not want thin-sliced chicken breasts; those would cook far too quickly and dry out. Thick chicken breasts will stay juicy and tender.
  • Pineapple chunks and pineapple juice. Use canned pineapple, purchase freshly-cut pineapple chunks from most grocery stores, or buy a whole pineapple and cut it yourself. A bonus of using canned pineapple is you can use the juice from the can rather than purchasing that separately.
  • Two bell peppers. Any color; use a mix if possible for visual variety.
  • Red onion. Yellow onion or sweet onion work, too.
  • Soy sauce. Low-sodium is best; you can always salt the finished dish to taste.
  • Hoisin sauce. Adds irresistible umami flavor.
  • Brown sugar. Light or dark.
  • Ground ginger and garlic powder.
  • Olive oil, kosher salt, and black pepper.
  • Cornstarch. To slightly thicken the sauce. Note: the sauce will still not be super thick.
  • Sesame seeds, parsley, green onions, and/or rice for serving.

Can I use chicken thighs?

Chicken thighs — either boneless, skinless or bone-in, skin-on — work well in this recipe but will require a longer cooking time, so plan accordingly.

Can I use frozen pineapple?

Unfortunately, I have found that frozen pineapple gives off too much water, making the sauce unpleasantly runny. For best results, use fresh pineapple, or canned for a convenience option.

How To Make Slow Cooker Pineapple Chicken

This is an overview with step-by-step photos. Find full ingredients & instructions in the screen- and print-friendly recipe card below.

Seared chicken breasts in a skillet.

Begin by seasoning the chicken breasts with salt and pepper, then giving them a quick sear in a skillet, just until they are a bit golden on the outside.

Seared chicken breasts in the bowl of a Crockpot with pineapple chunks and red onion.

Place the seared chicken in the bowl of your Crockpot, then toss the chopped pineapple and red onion on top. You don’t want the onion chopped too finely — just in chunks is perfect.

Sauce poured over pineapple chicken in a Crockpot, ready to cook.

Whisk together the sauce in a liquid measuring cup. Pour that over the chicken and pineapple.

Cook on low for 3 to 3.5 hours, until the inside of the chicken reaches a temperature of 165 degrees F at its thickest point.

Pro Tip

It is all too easy to overcook chicken, even in the slow cooker, so resist the temptation to leave this on all day! A programmable slow cooker makes this easier to achieve.

Bell peppers added to Crockpot pineapple chicken.

When the chicken is done and you’re nearly ready to eat, turn the Crockpot to its keep warm setting and toss in the bell peppers and cornstarch slurry. Put the lid back on and leave on “keep warm” for about 15 minutes. The peppers will become slightly tender, while the slurry will thicken up the sauce just a bit.

This is the perfect time to make some rice or anything else that you want to serve with the chicken.

Close up of slow cooker pineapple chicken garnished with green onions and sesame seeds inside the Crockpot.

Season with extra salt and pepper to taste, then garnish as desired and enjoy!

Substitutions & Variations

  • In a major hurry? You can skip the first step of browning the chicken: it is nice but not strictly necessary. You can instead put the raw chicken directly in the Crockpot. Season with a sprinkle of salt & pepper, then add the pineapple, onion, and sauce and proceed.
  • You can also speed things up by cooking this recipe on your slow cooker’s high setting, but watch the cook time carefully — average chicken breasts cook for me on this setting in just over 2 hours.
  • If you want a thicker sauce, you can pour it into a small saucepan and simmer over medium heat until it’s reduced and thickened as much as you like.
  • Craving some heat? Add a splash of sriracha or another hot sauce you love to the sauce. You can also sprinkle on red pepper flakes at the end.

What To Serve with Pineapple Chicken

We usually keep it super simple and serve slow cooker Hawaiian pineapple chicken over steamed rice with garnishes of chopped green onions or fresh parsley and a sprinkling of sesame seeds. Tasty and easy!

Roasted potatoes also make a nice pairing. For a low carb option, consider cauliflower rice, a bed of greens, or adding steamed broccoli, edamame, or another vegetable.

Bowl of Hawaiian-inspired pineapple chicken with peppers and onions served with white rice and garnished with sesame seeds, with extra pineapple chunks and garnishes in the background.

Storage & Reheating

  • Storage: Crockpot pineapple chicken keeps well in an airtight container in the refrigerator for 5-6 days. For the best texture, store any rice or other grain separately, then combine to rewarm.
  • Warming: Reheat portions in the microwave on 50% power or in a small skillet over medium heat. Using half power helps to ensure that the chicken does not become overcooked and tough while waiting for the sauce, veggies, and pineapple to warm through.

Related Recipes

The slow cooker may go in and out of style, but it is a tried and true method for busy families to enjoy home-cooked meals, and that’s always stylish in my book. 

In the market for more slow cooker chicken meals? Slow cooker butter chicken, Crockpot teriyaki chicken, and slow cooker shredded chicken tacos are always family favorites. Creamy slow cooker chicken gnocchi soup is perfect for cold evenings!

Angled view of a small bowl filled with a generous helping of Crockpot pineapple chicken.

If you try this simple Crockpot Pineapple Chicken recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Crockpot Pineapple Chicken

Sweet, tangy, and so easy to make, with juicy chicken, sweet pineapple, and tender-crisp bell peppers all wrapped up in a delicious sauce that simmers all day while you’re away.


  • 1 Tablespoon olive oil
  • 3-4 chicken breasts boneless, skinless, not thin-sliced
  • kosher salt and black pepper
  • 2 cups pineapple chopped into 1” chunks
  • 1/2 medium red onion chopped into 1” chunks
  • 3/4 cup pineapple juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 bell peppers any color, seeded and chopped into 1” chunks
  • 2 Tablespoons cornstarch
  • sesame seeds and fresh parsley for garnish
  • rice for serving


  • Warm olive oil in a skillet set over medium-high heat. Season chicken on both sides with a generous sprinkle of salt and pepper, then place in the hot skillet. Sear for 2-3 minutes on each side, just until golden brown on the outside.
    1 Tablespoon olive oil, 3-4 chicken breasts, kosher salt and black pepper
  • Transfer the browned chicken breasts to the slow cooker, then add the pineapple and red onion.
    2 cups pineapple, 1/2 medium red onion
  • In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, hoisin sauce, brown sugar, ground ginger, and garlic powder. Pour this mixture into the slow cooker.
    3/4 cup pineapple juice, 1/4 cup low-sodium soy sauce, 1/4 cup hoisin sauce, 1/4 cup brown sugar, 1/4 teaspoon ground ginger, 1/4 teaspoon garlic powder
  • Cook on low for 3 to 3.5 hours, until chicken reaches an internal temperature of 165 degrees F.
  • Add the chopped bell peppers and switch the slow cooker to its keep warm setting. In a small bowl, stir the cornstarch into 2 Tablespoons of cool water, then stir that slurry into the slow cooker. Put the lid back on and let this rest for about 15 minutes to slightly thicken the sauce and soften the peppers.
    2 bell peppers, 2 Tablespoons cornstarch
  • Serve over rice with sesame seeds and fresh parsley for garnish. Enjoy!
    sesame seeds and fresh parsley, rice


  • Searing: The first step of browning the chicken adds flavor and a nice appearance, but is not strictly necessary. If you are in a major hurry, just put the chicken in the slow cooker, season with a sprinkle of salt and pepper, then add pineapple and onion and proceed as written with step 3.
  • Yield: For us this yields 4 generous portions, or 5-6 portions if some are children or light eaters, etc.

Nutrition Estimate

Calories: 425 kcal, Carbohydrates: 47 g, Protein: 39 g, Fat: 9 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.02 g, Cholesterol: 109 mg, Sodium: 1058 mg, Potassium: 1019 mg, Fiber: 3 g, Sugar: 34 g, Vitamin A: 1965 IU, Vitamin C: 123 mg, Calcium: 54 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!