Name: Hawaiian Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Hawaiian
Ingredients: 1 lb. boneless skinless chicken breast; ½ lb. boneless skinless chicken thighs; ½ small yellow onion, diced; 3 garlic cloves, minced; 1 8-ounce can crushed pineapple, slightly drained; ⅓ cup coconut aminos; Juice of 1 lime (2 to 2 ½ tablespoons); ½ teaspoon ground ginger; ¼ teaspoon red pepper flakes; ½ teaspoon fine sea salt; ¼ teaspoon black pepper; Swiss chard leaves; Avocado slices; Shredded carrots; Shredded purple cabbage; Green onions; Sliced almonds; Fresh cilantro

Imagine this: tender, juicy chicken bathed in a sweet and tangy pineapple sauce that instantly transports you to the islands. This Hawaiian Chicken Recipe has become one of my all-time favorites for busy weeknights because it’s effortless, flavorful, and so versatile. I love how the slow cooker does all the magic while you go about your day.

A white round plate on a white marbled surface holds six fresh green lettuce wraps arranged in a circle. Each wrap shows layers inside, starting with deep green lettuce on the outside, then bright orange shredded carrots, purple cabbage, light brown tuna or chicken salad, and topped with slices of light green avocado. To the right of the wraps is a small wooden bowl filled with dark soy sauce with chili flakes and sliced green chilies floating on top. A lime wedge sits next to the bowl. A striped gray and white cloth is partially visible under the plate, and some cilantro leaves appear in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Chicken Recipe
Top Tip
How to Serve Hawaiian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Chicken Recipe

Why You'll Love This Recipe

I can tell you from experience this isn’t your average chicken dinner. The balance of sweet pineapple, zesty lime, and a hint of spice makes this Hawaiian Chicken Recipe truly stand out. Plus, it’s so easy to adapt to what you have on hand or your preferred way of eating.

Hands-Off Cooking: Just toss everything in the slow cooker and forget about it until dinnertime.
Bold Flavors: The combo of coconut aminos and fresh lime juice adds unique depth that’s light and vibrant.
Versatility: Serve it as wraps, tacos, or over rice – perfect for whatever your mood calls for.
Great For Meal Prep: Leftovers stay moist and flavorful, making lunches and quick dinners a breeze.

Ingredients & Why They Work

Each ingredient in this Hawaiian Chicken Recipe plays a role in building those signature sweet, savory, and tangy flavors that feel comforting but exciting. Here’s a quick breakdown so you know why they’re all worth grabbing at the store.

Flat lay of fresh boneless skinless chicken breasts and thighs, a small diced yellow onion, three whole garlic cloves, a small white bowl of crushed pineapple chunks, a small white bowl of dark coconut aminos, a small white bowl of freshly squeezed lime juice, a small white bowl with ground ginger powder, a small white bowl with red pepper flakes, a small white bowl of fine sea salt, a small white bowl of black peppercorns, fresh green Swiss chard leaves, ripe avocado slices, shredded bright orange carrots, shredded deep purple cabbage, fresh green onion stalks, whole sliced almonds, and fresh cilantro sprigs, all arranged in perfect symmetry on simple white ceramic bowls and plates placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Breast & Thighs: Using a mix gives you lean protein with extra juicy, flavorful pieces that shred beautifully.
Yellow Onion: Adds natural sweetness and depth once slow-cooked alongside the chicken.
Garlic: Brings aromatic warmth and balances the sweet elements.
Crushed Pineapple: The star of the show—offers sweetness and acidity to brighten the dish (just slightly drained to avoid too much liquid).
Coconut Aminos: A slightly sweet soy sauce alternative that adds umami without overpowering.
Fresh Lime Juice: A burst of citrus to brighten flavors and cut through richness.
Ground Ginger: Adds a subtle spicy warmth that pairs perfectly with pineapple and lime.
Red Pepper Flakes: A little heat wakes up the palate without overwhelming mild palates.
Sea Salt & Black Pepper: Essential seasoning to bring balance and enhance other flavors.
Swiss Chard Leaves & Garnishes: For lettuce wraps, these fresh, crunchy veggies and herbs add texture and pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Hawaiian Chicken Recipe is how you can tweak it to fit your cravings or dietary needs effortlessly. I often play around with toppings or how I serve it, making it feel fresh every time.

Variation: I sometimes swap Swiss chard for soft flour tortillas to make Hawaiian chicken tacos – perfect for a casual gathering or easy dinner.
Spicy Kick: If you love heat, try adding more red pepper flakes or a dash of hot sauce before serving.
Diet-Friendly: Using lettuce or Swiss chard wraps keeps it low-carb and gluten-free without sacrificing flavor.
Seasonal Add-In: In summer, I toss in diced fresh mango or pineapple chunks at the end for extra freshness and texture.

Step-by-Step: How I Make Hawaiian Chicken Recipe

A stack of three wraps is placed on a white plate with a white marbled surface below. Each wrap has an outer layer of dark green leafy lettuce. Inside, layers of thin purple cabbage, small orange carrot sticks, creamy light green avocado pieces, and a mix of light brown shredded filling can be seen. The wraps are cut in half and stacked vertically. On the plate next to the stack, there is a lime wedge and some green herbs, adding fresh color to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Everything Ready & Layer It In

I start by placing the chicken breasts and thighs right into the slow cooker, followed by diced onion and minced garlic. This layering lets the flavors meld beautifully as they cook slowly together. I find dicing a small yellow onion finely helps it almost melt into the sauce for depth without chunks overwhelming the bites.

Step 2: Mix the Sauce & Pour Over

In a small bowl, I combine the crushed pineapple (make sure to slightly drain it so the sauce isn’t too watery), coconut aminos, fresh lime juice, ground ginger, red pepper flakes, sea salt, and black pepper. This sauce is the real star—give it a good stir so everything blends well, then pour it over the chicken mixture in the slow cooker, making sure it’s evenly spread.

Step 3: Slow Cook & Shred

I usually set my slow cooker on low for 4 to 6 hours—this gives the chicken time to soak up all those flavors and become super tender. If you’re short on time, the high setting for about 3 hours also works well. Once done, scoop the chicken out onto a plate and shred it using two forks—this is one of my favorite parts because you get that juicy, pull-apart texture that holds the sauce perfectly.

Step 4: Stir Back & Keep Warm

After shredding, return the chicken to the slow cooker and stir it into the juices. I set it to the “keep warm” function until I’m ready to serve, which keeps everything moist and flavorful. This is a lifesaver for dinner timing, especially when you're juggling other tasks.

Step 5: Serve & Enjoy

Whether you’re wrapping the chicken in Swiss chard leaves or piling it over a salad or rice bowl, the final step is all about assembling your favorite garnishes and digging in. I always try to keep sliced avocados and fresh cilantro on hand for that creamy, herbal contrast.

Top Tip

This Hawaiian Chicken Recipe is easy to nail once you know a few tricks that helped me avoid common pitfalls. My goal is to help you get that perfect balance of juicy, tender chicken with vibrant, well-rounded sauce every time.

Don’t Over-Drain the Pineapple: Leaving a bit of juice keeps the sauce luscious—just don’t drown the chicken or you’ll lose that thick glaze effect.
Shred Chicken While Warm: It's way easier to shred right out of the cooker before it cools and firms up.
Adjust Heat Gradually: Start with less red pepper flakes if you’re sensitive to spice—you can always add more when serving.
Use the Keep Warm Setting: Instead of turning off your slow cooker, keep it warm until serving to prevent drying out the chicken.

How to Serve Hawaiian Chicken Recipe

Garnishes

I love topping my Hawaiian Chicken wraps or bowls with fresh slices of avocado, crisp shredded carrots, a sprinkle of sliced almonds for crunch, and plenty of chopped cilantro. Green onions add a mild onion flavor and a burst of color. These garnishes bring freshness and texture that perfectly complement the tender chicken.

Side Dishes

To round out the meal, I often serve this chicken with coconut rice, roasted sweet potatoes, or a simple light green salad with a citrusy dressing. Sometimes, I also like crunchy mango salsa on the side for an added tropical punch.

Creative Ways to Present

For special occasions, I’ve served this Hawaiian Chicken Recipe in small lettuce cups as appetizers at parties—add a drizzle of sriracha mayo for a gourmet touch. On busy nights, piling everything in a grain bowl layered with pickled onions and diced cucumbers makes for a colorful feast.

Make Ahead and Storage

Storing Leftovers

I store leftover shredded Hawaiian chicken in an airtight container in the fridge and it keeps well for up to 4 days. The flavors actually deepen overnight, so leftovers taste just as amazing (if not better) as when freshly made.

Freezing

This recipe freezes beautifully, too. I portion the shredded chicken into freezer-safe containers or zip bags and freeze for up to 3 months. Just thaw overnight in the fridge before reheating, and the texture remains tender and juicy.

Reheating

I reheat leftovers gently in a skillet over medium-low heat with a splash of water or broth to keep the chicken moist. Microwaving works in a pinch—just cover the dish and add a little moisture to avoid drying out.

Frequently Asked Questions:

Can I use frozen chicken for this Hawaiian Chicken Recipe?

Absolutely! Just make sure to thaw the chicken completely before starting. Cooking times may need to be adjusted slightly as frozen chicken can release more water during cooking, potentially diluting the sauce.

What can I substitute for coconut aminos?

You can substitute coconut aminos with regular soy sauce or tamari for a gluten-free option. Keep in mind that coconut aminos are slightly sweeter and less salty, so you might want to reduce added salt if using soy sauce.

Can I make this Hawaiian Chicken Recipe without a slow cooker?

Yes! You can cook this recipe in an Instant Pot on the poultry setting for about 15 minutes, or simmer it gently on the stovetop in a covered pan until the chicken is cooked through and tender, about 30-40 minutes.

Is this recipe kid-friendly?

Definitely! The sweet and mild flavors are very kid-friendly. If you’re concerned about spice, you can omit or reduce the red pepper flakes. Serving with soft tortillas or as a sloppy joe style sandwich usually goes over well with picky eaters.

Final Thoughts

This Hawaiian Chicken Recipe has become a go-to in my home for its ease and that unbeatable balance of bold, tropical flavors. It’s one of those dishes that feels special but comes together without stress. Give it a try, and I promise it’ll soon be one of your favorites too — perfect for simple family dinners or meal prep that doesn’t skimp on flavor.