When sweet meets savory, it’s an instant win—especially with dishes like Sweet Hawaiian Crockpot Chicken. This hands-off recipe takes advantage of the slow cooker for that set-it-and-forget-it vibe.
Hawaiian-inspired dishes typically mix smoky, salty, and sweet flavors, with pineapple and soy sauce often in the spotlight. This 2-Point crockpot version brings all those flavors together effortlessly. Don’t miss our other yummy dinner recipes!
Why should you try Sweet Hawaiian Crockpot Chicken?
- Low in Weight Watchers Points: One of the best parts about this recipe? Each serving is only 2 Weight Watchers points, making it a go-to option when you want to enjoy something filling without using up points for the day.
- Hawaiian-Style Flavor Without the Fuss: Sweet Hawaiian CrockPot Chicken gives you all the exotic flavors of a Hawaiian dish with minimal effort. The mix of pineapple and soy sauce, with a touch of brown sugar (or Splenda if you prefer), offers that delicious balance of sweet and savory that’s hard to beat.
- The Crock-Pot Magic: Cooking in the crock pot is practically effortless, yet incredibly rewarding. It’s as if someone else is preparing the meal for you while you go about your day, with the added bonus of coming back to a house filled with the cozy smell of dinner simmering away. There’s nothing quite like the “slow-cooked surprise” at the end of the day!
- Great for Beginners: This recipe is perfect for anyone new to cooking. The prep work is minimal, and the slow cooker does the hard part. You’ll end up with a flavorful, tender chicken dish that looks (and tastes) impressive without the stress.
Preparation Time: 15 minutes
Cooking Time: 4 hours (on high)
Servings: 4
Serving Size: 300 g.
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 lb boneless, skinless chicken breast, cubed (450 g)
- 1 red bell pepper, diced (about 1 cup, 150 g)
- 1 green bell pepper, diced (about 1 cup, 150 g)
- 1/2 cup red onion, diced (75 g)
- 1/4 cup soy sauce (60 ml)
- 3 envelopes of Splenda (3 g)
- 1 cup pineapple juice (240 ml)
- 1 piece fresh ginger, lightly smashed (1 inch, 5 g)
- 1 tablespoon oil (15 ml)
- 2 cloves garlic, crushed
- 1 teaspoon paprika (5 g)
- Salt and black pepper, to taste
Instructions
- Prepare the Ingredients: Start by cubing the chicken breast into bite-sized pieces and set aside. Dice the red and green bell peppers into small, even pieces, and dice the red onion.
- Make the Marinade: In a small bowl, whisk together the soy sauce, Splenda, paprika, salt, black pepper, and 1/2 cup of pineapple juice (save the other half for later).
- Marinate the Chicken: Place the cubed chicken into the bowl with the marinade, making sure each piece is fully coated. Let it sit for about 10 minutes to allow the flavors to infuse.
- Set Up the Crock Pot: Add the marinated chicken (along with the marinade) into the crock pot. Then, layer the diced bell peppers (both red and green) and diced red onion over the chicken. Add the slightly smashed piece of ginger and crushed garlic cloves.
- Add Remaining Pineapple Juice: Pour the remaining 1/2 cup of pineapple juice into the crock pot to enhance the flavor as it cooks.
- Season and Cook: Sprinkle salt and pepper over the mixture in the crock pot. Drizzle with oil for added richness. Stir gently to combine.
- Cook on High: Cover the crock pot and set it to cook on high for 4 hours.
- Check and Serve: Once done, check to ensure the chicken is tender and fully cooked. If you’d like a thicker sauce, cook uncovered for an additional 15 minutes to reduce it.
- Serve: Serve hot, optionally garnished with fresh cilantro or green onions.
Variations and Substitutions for Sweet Hawaiian Crockpot Chicken
- Pineapple Options: I used pineapple juice here to keep things simple and make the most of the slow-cooked flavors. But if you’d like, you can use fresh pineapple chunks for added texture or even combine juice and pineapple pieces for the best pineapple flavor.
- Make It Gluten-Free: For anyone avoiding gluten, swap the soy sauce for tamari. It’s a gluten-free alternative that tastes almost identical to soy sauce, and it’ll keep the recipe friendly for everyone at the table.
- Colorful Bell Peppers: Adding green or red bell peppers doesn’t just make the dish look vibrant; it also brings an extra layer of crunch. I used red peppers for sweetness, but green or yellow bell peppers work just as well if that’s what you have on hand.
- Sugar Alternatives: The sauce in this recipe relies on a bit of brown sugar to add depth to the sweetness, but you can easily use Splenda or another sugar substitute. Paired with the soy sauce, the result is a balanced sweetness without extra calories.
Tips and Tricks for Making Sweet Hawaiian Crockpot Chicken
- Brown the Chicken First: For a more polished look and flavor, sear the chicken in a skillet with a sprinkle of salt and pepper before placing it in the crock pot. This step isn’t essential, but keeps the sauce clearer.
- Ginger for Extra Flavor: If you love the taste of ginger, try adding a piece of fresh ginger, slightly smashed but whole.
- Add a Little Heat: If you’re a fan of spice, a small drizzle of sriracha or a sprinkle of red pepper flakes is a great addition to the mix.
- Perfect Slow Cooker Timing: Setting the crock pot on the 4-hour setting works best for this dish. This timing allows the flavors to meld without overcooking the chicken, which can easily become too tender if cooked for too long in a crock pot.
- Finish with Fresh Herbs: Once the cooking is done, a handful of chopped cilantro or green onions sprinkled on top right before serving.
Sweet Hawaiian Crockpot Chicken
A sweet and savory Hawaiian-inspired Weight Watchers recipe.
Ingredients
- 1 lb boneless, skinless chicken breast, cubed (450 g)
- 1 red bell pepper, diced (about 1 cup, 150 g)
- 1 green bell pepper, diced (about 1 cup, 150 g)
- 1/2 cup red onion, diced (75 g)
- 1/4 cup soy sauce, 60 ml
- 3 envelopes of Splenda, 3 g
- 1 cup pineapple juice, 240 ml
- 1 piece fresh ginger, lightly smashed (1 inch, 5 g)
- 1 tablespoon oil, 15 ml
- 2 cloves garlic, crushed
- 1 teaspoon paprika, 5 g
- Salt and black pepper, to taste
Instructions
- Prepare the Ingredients: Start by cubing the chicken breast into bite-sized pieces and set aside. Dice the red and green bell peppers into small, even pieces, and dice the red onion.
- Make the Marinade: In a small bowl, whisk together the soy sauce, Splenda, paprika, salt, black pepper, and 1/2 cup of pineapple juice (save the other half for later).
- Marinate the Chicken: Place the cubed chicken into the bowl with the marinade, making sure each piece is fully coated. Let it sit for about 10 minutes to allow the flavors to infuse.
- Set Up the Crock Pot: Add the marinated chicken (along with the marinade) into the crock pot. Then, layer the diced bell peppers (both red and green) and diced red onion over the chicken. Add the slightly smashed piece of ginger and crushed garlic cloves.
- Add Remaining Pineapple Juice: Pour the remaining 1/2 cup of pineapple juice into the crock pot to enhance the flavor as it cooks.
- Season and Cook: Sprinkle salt and pepper over the mixture in the crock pot. Drizzle with oil for added richness. Stir gently to combine.
- Cook on High: Cover the crock pot and set it to cook on high for 4 hours.
- Check and Serve: Once done, check to ensure the chicken is tender and fully cooked. If you’d like a thicker sauce, cook uncovered for an additional 15 minutes to reduce it.
- Serve: Serve hot, optionally garnished with fresh cilantro or green onions.
Notes
2 WW points per serving.
Nutrition
Serving: 288gCalories: 300kcalCarbohydrates: 33gProtein: 28gFat: 6.7gSaturated Fat: 0.9gCholesterol: 82mgSodium: 490mgPotassium: 753mgFiber: 1.3gSugar: 26gCalcium: 39mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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