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This sweet and tender pulled barbecue Hawaiian Chicken can be prepared in the Crock Pot or the Instant Pot for an easy dinner recipe with just 5 minutes of prep! Loaded with bacon, pineapple, and onion, the flavorful meat tastes like you spent hours in the kitchen!

An overhead image of two bowls of rice topped with shredded BBQ Hawaiian chicken.
Table of Contents
  1. What Is Hawaiian Chicken?
  2. Ingredients for Sweet Hawaiian Crockpot Chicken
  3. How to Make Shredded Hawaiian Chicken
  4. Hawaiian Chicken Prep and Storage Tips
  5. How to Serve Hawaiian Chicken
  6. What Side Dishes Go with Hawaiian Chicken
  7. Cook’s Tips for the Perfect Hawaiian Chicken
  8. More Easy Hawaiian Chicken Recipes to Try
  9. Hawaiian Chicken {Slow Cooker + Instant Pot} Recipe

You know those really perfect meals that are not only easy to prepare, but the whole family loves them, eats them happily, and tells you how great they are?

Well, this easy pineapple chicken is one of those dinners. It has become a regular staple in our meal rotation because the flavors just blend really well together. Plus, it’s versatile and can be served in many different ways!

What Is Hawaiian Chicken?

Sweet and tangy Hawaiian chicken is full of tropical flavors. There are many ways to make it, with many different ingredients, but the base of the recipe remains the same – tender chicken breasts (or chicken thighs) cooked in a pineapple-infused sticky sauce, often paired with vegetables and rice. The simple ingredients for Hawaiian chicken sauce tend to vary – from soy sauce and brown sugar to Worcestershire sauce, BBQ sauce, and a variety of seasonings. If you love Asian recipes or Chinese-inspired food at home, the sweet and savory flavors of Hawaiian BBQ chicken will be perfect for you!

A bowl of sweet and tangy BBQ Hawaiian chicken piled high atop of bed of white rice and garnished with sliced green onions.

Ingredients for Sweet Hawaiian Crockpot Chicken

You only need a few pantry ingredients to make this delicious dinner recipe! With minimal effort, you can have an easy weeknight meal on the table, with plenty of leftovers for meal prep during the week. Below is an overview of the ingredients you need for Hawaiian chicken. You can find the full ingredients list and directions in the recipe card below.

  • Chicken: I use boneless skinless chicken breasts, but you can easily substitute boneless skinless chicken thighs.
  • Bacon: adds a smoky flavor that balances with the sweetness of the dish.
  • Onion: an aromatic for flavor.
  • Crushed Pineapple: gives the Hawaiian chicken that trademark tropical flavor.
  • Barbecue Sauce & Soy Sauce: the sweet and savory ingredients for the simple sauce.
  • Salt & Pepper: to enhance the flavors of the dish.

Can I add vegetables to this slow cooker pineapple chicken recipe?

Because this recipe is cooked in either an Instant Pot or a slow cooker, it’s easy to chop up and add additional ingredients like fresh vegetables without much effort! The most popular veggies to include in pineapple Hawaiian chicken are bell peppers – red bell pepper and yellow bell pepper are the sweetest. You could also add green onions, green beans, pea pods, sliced white or red onion, or bok choy as well.

What seasonings can I add to Hawaiian chicken?

Aside from salt and pepper, I let the tangy sauce do most of the talking in this recipe. However, simple seasonings like onion powder and garlic powder are always acceptable to kick up the flavors. Don’t forget garlic and ginger too! Use pre-minced or fresh garlic cloves and ground or fresh ginger. If you want a little heat, you can add red pepper flakes.

How to Make Shredded Hawaiian Chicken

You can prepare this Hawaiian BBQ Chicken in both the slow cooker and the Instant Pot pressure cooker, so choose whichever method is most convenient for your schedule. Both methods require minimal effort and result in tasty, juicy shredded chicken that can be used in many recipes!

  • Place the chicken into your Instant Pot or slow cooker.
  • Add the cooked, diced bacon, crushed pineapple, and diced onion.
  • Pour the barbecue sauce and soy sauce over everything.
  • Cook the Hawaiian chicken for 10 minutes in the Instant Pot or the slow cooker on HIGH for 2-3 hours or on LOW for 4-6 hours.
  • Shred the chicken, stir it in with the sauce, and serve!

Prepping the Chicken

The first step in making Hawaiian chicken is, well – the chicken! If your chicken breasts are rather large, you may want to filet them or flatten them out with a meat tenderizer until they’re more even in size for consistent cooking. Chicken thighs tend to be more uniform in size. Simply place the chicken at the bottom of the Instant Pot or slow cooker.

Top the chicken with cooked, diced bacon, crushed pineapple, and diced onion. I often purchase pre-cooked bacon from the grocery store for a shortcut, but you can certainly fry your own bacon at home if you prefer.

Sweet and Tangy Hawaiian Chicken Sauce

Next up, the sauce! Pour the barbecue sauce and soy sauce over everything, and your work is done. So simple, right?! Resist the urge to mix all the ingredients together – you don’t want the sauce on the bottom of the Instant Pot or slow cooker to prevent burning.

What else can you add to the sauce for flavor? Lean into the Hawaiian flavors with pineapple juice or orange juice – just a little (maybe 1/4-1/2 cup) so the sauce stays thick.

Finishing Touches on Juicy Hawaiian Chicken

When the chicken is done, remove it from the pot, place it on a cutting board, and shred it with two forks. Return the shredded meat to the pot and stir to combine with the rich Hawaiian barbecue sauce!

Instead of shredding the chicken, you could also serve it sliced or cubed up, depending on what you’re serving! This easy dinner recipe has so much flavor and is incredibly versatile. It’s perfect for busy weeknights or when you just need a simple chicken dinner in your rotation.

Hawaiian Chicken Prep and Storage Tips

  • Can you freeze Hawaiian Chicken? If you have leftover Hawaiian chicken, it freezes beautifully. Allow the chicken to cool to room temperature, package it in an airtight container or Ziploc freezer bag, and keep it in the freezer for up to 3 months.
  • Make It a Freezer Meal! Prep ahead by placing the chicken, onions, and sauce in a Ziplock freezer bag and storing it in the freezer until you’re ready to use it. Before cooking, let the chicken thaw, then toss it into your Instant Pot or slow cooker along with the rest of the ingredients and cook as directed.
  • To Reheat from Frozen: defrost the meat overnight in the refrigerator. Microwave thawed chicken until it reaches the desired temperature, or warm it in a saucepan over low heat on the stovetop.

How to Serve Hawaiian Chicken

As I mentioned above, this Hawaiian Chicken recipe is incredibly versatile and can be served in a variety of ways:

  • Hawaiian Chicken and Rice: as shown in this recipe, serve the shredded Hawaiian chicken over white rice, brown rice, or cauliflower rice for a lighter option.
  • Hawaiian Chicken Bowls: add veggies and rice for a hearty stir-fried Hawaiian chicken bowl.
  • Hawaiian Chicken Salad: top a fresh green salad with the sweet slow cooker Hawaiian chicken. Add some diced fresh pineapple, sliced green onions, chow mein noodles, shredded coconut, chopped nuts, crumbled bacon, and diced celery for a flavorful and satisfying salad.
  • Hawaiian Chicken Sandwich: the sweet shredded chicken makes a great sandwich on a big fluffy roll! You can also make Hawaiian Chicken Sliders using smaller buns (like King’s Sweet Hawaiian rolls). Either way, this finger-friendly lunch or dinner option is a delicious way to enjoy the meat! Top the sandwiches with melted cheese, pickles, fresh pineapple rings, cooked slices of bacon, or just some fresh lettuce and tomato!
  • Hawaiian Chicken Pizza: spread barbecue sauce and the pulled barbecue chicken on top of a pizza crust. Finish it with shredded cheese, fresh pineapple, sliced red onion, and crumbled bacon or ham! Then, just bake in a 425-degree F oven until the crust is golden brown and the cheese is melted.
  • Hawaiian Chicken Tacos: serve the shredded chicken on tortillas topped with creamy Chinese coleslaw, pineapple mango salsa, shredded cheese, and lime wedges!
An overhead image of two white and blue ceramic bowls, filled with white rice and juicy shredded Hawaiian chicken.

What Side Dishes Go with Hawaiian Chicken

Wondering what sides to serve with your Hawaiian Chicken? Here are a few good ways to round out your meal:

Cook’s Tips for the Perfect Hawaiian Chicken

  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours or in the Instant Pot for 10 minutes. That keeps them moist and juicy and prevents them from drying out. If you want a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs stay juicy when left in a Crock Pot for extended periods.
  • Also, remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
  • Garnish with sliced green onion or chopped fresh parsley! These add the perfect bright flavor, color, and texture to the finished dish.
  • If you want more pineapple, swap out crushed pineapple for pineapple chunks. You can also include some pineapple juice for more tropical flavors, but not so much that it prevents the sauce from thickening.
A large helping of sweet and tangy pulled Hawaiian chicken piled high atop a bed of fluffy white rice, garnished with green onion slices.

More Easy Hawaiian Chicken Recipes to Try

Front view of Hawaiian Chicken on top of a bowl of white rice

Hawaiian Chicken {Slow Cooker + Instant Pot}

4.17 from 6 votes
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Servings 6 servings
Calories 406 kcal
This sweet and tender BBQ Hawaiian Chicken is so simple to make in the slow cooker or Instant Pot! A sweet and savory mixture of tropical flavors, BBQ sauce, pineapple, and tender chicken, shredded Hawaiian chicken is a versatile meal the whole family will love!

Ingredients
  

  • 2 lbs. boneless skinless chicken breasts (or substitute with boneless skinless thighs)
  • Salt and pepper
  • 6 cooked bacon strips, chopped (plus additional for garnish, if desired)
  • 1 small onion chopped

Hawaiian Chicken Sauce:

  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (18 ounce) bottle barbecue sauce
  • ¼ cup less sodium soy sauce

For Garnish & Serving:

  • Optional garnish: cooked, crumbled bacon; sliced green onions
  • For Serving: white rice, brown rice, cauliflower rice, tortillas, or stir-fry vegetables

Instructions

SLOW COOKER METHOD:

  • Season chicken liberally with salt and pepper, and place at the bottom of a slow cooker that has been sprayed with cooking spray.
    2 lbs. boneless skinless chicken breasts, Salt and pepper
  • Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over the top of everything.
    6 cooked bacon strips, chopped (plus additional for garnish, if desired), 1 small onion, 1 (20 ounce) can crushed pineapple, drained, 1 (18 ounce) bottle barbecue sauce, ¼ cup less sodium soy sauce
  • Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
  • Remove chicken to a cutting board and shred with forks. Return chicken to the pot and toss with sauce.
  • Serve chicken on top of rice, on top of salad, or in sandwich buns. Sprinkle with additional cooked, crumbled bacon and sliced green onion, if desired.

INSTANT POT METHOD:

  • Spray Instant Pot insert with cooking spray. Place chicken in Instant Pot. Season liberally with salt and pepper.
  • Top chicken with bacon, onion, and pineapple. Pour barbecue sauce and soy sauce over top of everything (do NOT stir – you want the sauce on top of the chicken to prevent scorching on the bottom).
  • Seal the release valve, place the lid on the Instant Pot, and turn to lock the lid.
  • Press the “Manual” button on high pressure, and then set the timer to 10 minutes.
  • It will take about 10 minutes for the pot to heat up and build up pressure, then the chicken will cook for an additional 10 minutes. Once the 10-minute timer is done, quick release the pressure from the pot, sliding the steam release handle to the “Venting” position, releasing all of the steam until the float valve drops down.
  • Open the lid and press the “cancel” button.
  • Remove the chicken and allow to rest on a cutting board for 5-10 minutes before slicing or shredding. Return shredded chicken to the pot, toss with sauce, and serve.

Notes

HOW TO SERVE HAWAIIAN CHICKEN:
  • Hawaiian Chicken and Rice: as shown in this recipe, serve the shredded Hawaiian chicken over white rice, brown rice, or cauliflower rice for a lighter option.
  • Hawaiian Chicken Bowls: add veggies and rice for a hearty stir-fried Hawaiian chicken bowl.
  • Hawaiian Chicken Salad: top a fresh green salad with the sweet slow cooker Hawaiian chicken. Add some diced fresh pineapple, sliced green onions, chow mein noodles, shredded coconut, chopped nuts, crumbled bacon, and diced celery for a flavorful and satisfying salad.
  • Hawaiian Chicken Sandwich: the sweet shredded chicken makes a great sandwich on a big fluffy roll! You can also make Hawaiian Chicken Sliders using smaller buns (like King’s Sweet Hawaiian rolls). Either way, this finger-friendly lunch or dinner option is a delicious way to enjoy the meat! Top the sandwiches with melted cheese, pickles, fresh pineapple rings, cooked slices of bacon, or just some fresh lettuce and tomato!
  • Hawaiian Chicken Pizza: spread barbecue sauce and the pulled barbecue chicken on top of a pizza crust. Finish it with shredded cheese, fresh pineapple, sliced red onion, and crumbled bacon or ham! Then, just bake in a 425-degree F oven until the crust is golden brown and the cheese is melted.
  • Hawaiian Chicken Tacos: serve the shredded chicken on tortillas topped with creamy Chinese coleslaw, pineapple mango salsa, shredded cheese, and lime wedges!
 
TIPS & NOTES: 
  • Be careful not to overcook your chicken breasts. I find that the chicken breasts have the best texture when cooked in my slow cooker on HIGH for about 2 hours or in the Instant Pot for 10 minutes. That keeps them moist and juicy and prevents them from drying out. If you want a dish with a longer cooking time, try using 2 lbs. of boneless, skinless chicken thighs instead of the breasts. The thighs stay juicy when left in a Crock Pot for extended periods.
  • Also, remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4-5 hours. Just get familiar with your pot and adjust accordingly.
  • Garnish with sliced green onion or chopped fresh parsley! These add the perfect bright flavor, color, and texture to the finished dish.
  • If you want more pineapple, swap out crushed pineapple for pineapple chunks. You can also include some pineapple juice for more tropical flavors, but not so much that it prevents the sauce from thickening.

Nutrition

Serving: 1/6 of the Hawaiian ChickenCalories: 406kcalCarbohydrates: 34gProtein: 36gFat: 13gSaturated Fat: 3gCholesterol: 111mgSodium: 1113mgPotassium: 864mgFiber: 2gSugar: 28gVitamin A: 190IUVitamin C: 12.3mgCalcium: 43mgIron: 1.4mg
Keyword: Hawaiian Chicken, instant pot chicken recipe, Pineapple Chicken, Slow Cooker Chicken Recipe
Course: Dinner
Cuisine: American/Tropical
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    This sounds so good. Pinning for use soon! Thanks for sharing at What’d You Do This Weekend.

    Linda

  2. I love crockpot recipes. This looks amazing! Cannot wait to try it. I am always looking for easy weeknight meals. ;-D

  3. 5 stars
    Me and my slow cooker are besties! I love this recipe. Will definitely be adding to my slow cooker rotation:)

    1. Adrian! Me and my slow cooker are besties, too! 🙂 I’m actually working on 2 new crock pot recipes as we speak! I’ll share if they work out!

      1. Delicious, fast and easy. Second time I’ve made it. Family loves it. But why season liberally with salt and pepper and then specify low-sodium soy sauce? Plus, there’s plenty of salt and other seasoning in the bottled barbecue sauce. No additional seasoning needed. I used my Instant Pot. Great recipe.

  4. I can’t wait to try this one!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  5. This sounds like a recipe i need to try right away! Thanks for sharing at Happiness is Homemade Linky!

  6. 5 stars
    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your New Red Plate and have a great weekend!
    Miz Helen

  7. Hi Blair!

    This sounds so good. Do you think this would be able to last for a little over 8 hours in the pot on low instead of 6? I work a normal 9-5:30 job so I’m not home by the 6 hour mark. Would the chicken get too dry and overcooked? I guess this same question also pertains to some of your other slow cooker recipes as well.

    Thank you for any response in advance!

    Alyssa

    1. Hey, Alyssa! Most slow cookers have a setting that allows you to set the time and then the pot automatically switches to the “warm” mode when it’s done. So if you set the pot to 6 hours, it will switch over to the warm setting for the next two hours until you get home to eat. That’s one good option!

      You can also try using chicken thighs instead of the chicken breasts. The thigh meat tends to stay juicier with a longer cooking time, so they would hold up better at the end of the day. 🙂

  8. 4 stars
    Yet another great recipe, I made this last week and followed the directions. I made it again yesterday and changed it. I added Green Pepper halfway through, and split the pineapple between half, crushed and half sliced. It came out just as awesome as the first time except the green peppers gave it a small twist towards the sweet and sour side of things, and you got some sliced pineapple in every bite.

  9. I followed recipe as written USING Instant Pot. First response was “meh.” After two days in fridge, it was AMAZING. I was going to have the last of it today for lunch. DD knocked it on the floor while reaching for something else. She doesn’t believe in moving things. Wasn’t sealed properly. Broken hearted. I’ll make it again.

    1. Oh, no! I’m sorry about the mess on the floor, but I’m glad that you’ll get to make it again. Thanks, Christine! 🙂