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  • This Easy Pineapple Chicken Is the Sweet and Savory Dinner You’ll Make on Repeat

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    This Easy Crockpot Pineapple Chicken is a family favorite! It’s a cheap, quick and easy dinner that comes together in a few minutes then cooks all day in a slow cooker!

    You’ll love this tender chicken in the Hawaiian and Asian inspired flavors of teriyaki sauce and pineapple.

    The first time I ever went to Hawaii I expected there to be beautiful pineapple trees every where. I couldn’t wait to feel so tropical and have the air smell as sweet as the sweet and tangy fruit.

    They grow on the ground.

    I literally had missed the memo for 18 years of my life. I know, I was ridiculous, but now it’s the flavor that’s ridiculous. This is one of our top 5 family favorite recipes for the crockpot!

    Why You’ll Love This Slow Cooker Pineapple Chicken

    • Packed with flavorful protein
    • Slow cooker does all the work
    • Totally from scratch so you have control of the ingredients
    • Makes great leftovers for lunch the next day
    • Great for meal prep
    a black crockpot filled with pan seared chicken thighs, pineapple chunks, chopped red bell peppers and purple onion

    Ingredients You’ll Need:

    • Chicken Thighs: Provide a tender, juicy protein base that soaks up all the sweet and savory flavors from the sauce.
    • BBQ Rub: Adds depth, smokiness, and seasoning that enhances the chicken’s flavor before it even hits the sauce.
    • Olive Oil: Used to brown the chicken to add more flavor.
    • Teriyaki Sauce: Brings sweet, umami-rich flavor with a glossy texture that ties everything together.
    • Soy Sauce: Balances sweetness with salty, savory depth and enhances the overall flavor of the dish.
    • Garlic: Adds bold aroma and a savory backbone that complements the sweetness of the pineapple.
    • Red Onion: Brings mild sweetness and a little bite for contrast against the rich sauce.
    • Red Bell Pepper: Adds color, crunch, and natural sweetness that brightens up the whole dish.
    • Pineapple Chunks: Deliver that tropical sweetness and tang that makes the sauce irresistible.
    • Green Onion: Finishes the dish with fresh, crisp flavor and a pop of color.
    • Rice: The perfect base to soak up all that sweet and savory sauce — it’s how you turn this dish into a complete, satisfying meal.
    golden chicken thighs nestled in a cooking sauce topped with chunks of pineapple, red bell pepper and purple oniongolden chicken thighs nestled in a cooking sauce topped with chunks of pineapple, red bell pepper and purple onion

    How to Make Crockpot Pineapple Chicken

    1. Season and Sear the Chicken: Sprinkle BBQ rub all over both sides of the chicken and then sear it on both sides until golden brown.
    2. Make the Sauce: Add all the sauce ingredients for the sauce to a small bowl and whisk together.
    3. Cook: Add the chicken to the slow cooker and pour the sauce over the top. Cook on high for 2.5-3 hours or on low for 3.5-4 hours.
    4. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Then return the chicken to the sauce in the slow cooker and stir to combine.
    5. Serve: Spoon the shredded chicken over rice and top with chopped green onions and serve.

    Don’t Skip the Seasoning!

    Carrian CheneyCarrian Cheney

    The BBQ seasoning on the chicken is essential so don’t skip it! It adds so much flavor to the chicken but doesn’t taste like BBQ.

    We prefer our homemade BBQ rub but feel free to use whatever your favorite BBQ seasoning is!

    a black crockpot full of cooked chicken thighs, pineapple chunks, red bell peppers, purple onions, and chopped green onionsa black crockpot full of cooked chicken thighs, pineapple chunks, red bell peppers, purple onions, and chopped green onions

    FAQs

    Can I use fresh pineapple instead of canned?

    Yes! You’ll need about 2 cups of fresh pineapple. It gives a slightly more tangy flavor — just make sure to chop it small so it cooks evenly.

    If you used canned pineapple, make sure to drain the juices!! I found that if I add the juices, the pineapple flavor was too strong in the sauce.

    Can I make this with chicken breasts instead of thighs?

    Absolutely! Just note that chicken breasts cook a little faster — check around 3 to 3 ½ on low.

    Can I make this recipe without a slow cooker?

    Yes! Simply cook it on the stovetop in a deep skillet. Brown the chicken first, then simmer all ingredients together for 20–25 minutes, stirring occasionally, until the chicken and veggies are tender and the sauce is thickened.

    a white plate with a serving of white rice with a golden chicken thigh on top with saucy pineapple, red bell pepper and onions topped with chopped green onionsa white plate with a serving of white rice with a golden chicken thigh on top with saucy pineapple, red bell pepper and onions topped with chopped green onions

    Variations for BBQ Pineapple Chicken

    Double the batch: This freezes perfectly for easy future meals! Cooking time stays the same.

    Add heat: Stir in sriracha or red pepper flakes to spice things up.

    Make it tropical: Add coconut milk near the end for creamy Hawaiian vibes.

    Thicken the sauce: Stir in 1 tablespoon cornstarch mixed with 1 tablespoon of water before serving.

    Change the grain: Swap the white rice for brown rice, quinoa or even mashed potatoes. You could even use cauliflower rice to make it lower carb.

    How to Store and Reheat Leftovers

    Leftovers will last up to 4 days in an airtight container. It should be stored in the refrigerator. I prefer to reheat the chicken on the stove top with a little extra chicken broth to keep it from drying out.

    To freeze, let the chicken cool completely and then store in a freezer-safe container. It will keep in the freezer for up to 3 months.

    a dinner plate with a serving of white rice with bbq teriyaki chicken thigh and pineapple, bell peppers and onions over the topa dinner plate with a serving of white rice with bbq teriyaki chicken thigh and pineapple, bell peppers and onions over the top

    We love this Crockpot Pineapple Teriyaki Chicken Recipe because it’s everything a weeknight dinner should be — simple, flavorful, and feel-good. The sweet pineapple, savory teriyaki, and tender chicken make every bite comforting yet bold.

    More Easy Crockpot Dinners You’ll Love

    Watch How This Recipe is Made…

    Prevent your screen from going dark

    • Sprinkle the chicken on both sides with bbq rub.

      2 lbs Chicken Thighs, 2 Tablespoons BBQ Rub

    • Heat a skillet with oil over medium high heat and brown both sides. Place the chicken in the slow cooker.

      1 Tablespoon Olive Oil

    • Mix the teriyaki sauce, soy sauce, and minced garlic together and pour over the chicken.

      1 Cup Teriyaki Sauce, 2 Tablespoons Soy Sauce, 4 Cloves Garlic

    • Top with the onions, peppers and pineapple chunks.

      ½ Red Onion, 1 Red Bell Pepper, 20 oz Pineapple Chunks

    • Cook on high for 2.5-3 hours or on low for 3.5-4 hours.

    • Once cooked, remove chicken, shred with two forks and then return to the Crock Pot and mix with the sauce.

    • Serve over rice and top with green onions. Enjoy!

      ¼ Cup Green Onion, Rice

    Serving: 1.5cups, Calories: 472kcal, Carbohydrates: 27g, Protein: 29g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 2294mg, Potassium: 632mg, Fiber: 2g, Sugar: 22g, Vitamin A: 863IU, Vitamin C: 37mg, Calcium: 64mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Ultimate Hawaiian Haystacks

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    Ditch the soup cans and crispy chow mein noodles, this homemade Hawaiian Haystacks recipe is the ultimate version of the classic! Made with a creamy from-scratch chicken sauce and layered with rice, fresh toppings, and plenty of flavor, these haystacks are a family favorite you’ll want on repeat.

    Easy to customize, fun to serve, and perfect for weeknight dinners or feeding a crowd, this is Hawaiian Haystacks done right.

    Alright, alright! I’m clearly not in Washington anymore, Toto. I’ve lived in Utah for well over a decade now, and Utah loves food and family—and you better get on board or risk being an outcast…ha! A Hawaiian haystack, also known as a “chicken sundae,” is a convenience dish with a rice base topped with chicken gravy, diced pineapple, tomatoes, Chinese noodles, cheese, and really whatever you want for a topping.

    When we first moved here, we learned about Funeral Potatoes—a cheesy potato casserole with a terrible name. Then there’s the Swig cookie debate (I don’t do cold cookies), Navajo Tacos and Cafe Rio Sweet Pork, Cafe Rio Chicken, Cafe Rio Cilantro Lime Rice, Magleby’s Buttermilk syrup, and Waffle Love Copycat. Utah loves to be social and eat. I mentioned at a Relief Society meeting (a meeting with the women of our church congregation) that I’d never had Hawaiian Haystacks, and I swear fiery darts shot from everyone’s eyeballs.

    A white bowl filled with Hawaiian Haystacks topped with pineapple chunks, cheddar cheese, green onions, and fresh tomatoes.

    Ingredients For Hawaiian Haystacks

    Hawaiian haystacks are all about layering flavors and textures, and the right ingredients make all the difference. Gather everything before you start, and you’ll be ready to build these classic Utah comfort-food stacks that are perfect for family dinners, potlucks, or any casual gathering.

    Base & Sauce

    • Butter: Melted to create the base of the sauce
    • Garlic: Whisked in for flavor
    • Flour: Cooked with butter and garlic to form a roux
    • Salt: Seasons the sauce
    • Fresh Black Pepper: Adds a mild spice and depth
    • Onion Powder: Enhances savory flavor
    • Sour Cream: Stirred in to add creaminess and tang
    • Lemon Juice: Brightens and balances the sauce
    • Heavy Cream or Whole Milk: Helps create a smooth, rich texture
    • Coconut Milk: Adds sweetness and signature tropical flavor
    • Rotisserie Chicken: Mixed in as the protein
    The creamy Hawaiian Haystacks sauce ingredients ready to go, featuring coconut milk, chicken broth, garlic, onion, butter, and cornstarch for the perfect silky base.The creamy Hawaiian Haystacks sauce ingredients ready to go, featuring coconut milk, chicken broth, garlic, onion, butter, and cornstarch for the perfect silky base.

    Toppings

    • Green Onions: Garnish for fresh flavor
    • Cooked Rice: The base layer for serving
    • Wonton Strips: Adds crunch on top
    • Olives: Provides a briny bite
    • Raisins or Craisins: Sweet contrast to the savory sauce
    • Tomatoes: Adds freshness and juiciness
    • Shredded Cheddar Cheese: Melts slightly into the hot sauce
    • Pineapple Chunks: Enhances the tropical flavor profile
    • Mandarin Oranges: Adds sweetness and brightness

    Other Toppings To Try

    One of the best parts about Hawaiian haystacks is how customizable they are, perfect for picky eaters or feeding a crowd. You can leave off any toppings that don’t fit your group’s tastes or add in extras for more variety. Other popular choices include mushrooms, almonds, bell peppers, shredded coconut, celery, shredded carrots, water chestnuts, diced red onions, and peas for a classic touch. The beauty of this dish is that everyone can build their own stack just the way they like it.

    All the fresh Hawaiian Haystacks ingredients laid out before assembly, including fluffy white rice, pineapple, celery, tomatoes, cheddar cheese, green onions, and crispy wonton strips.All the fresh Hawaiian Haystacks ingredients laid out before assembly, including fluffy white rice, pineapple, celery, tomatoes, cheddar cheese, green onions, and crispy wonton strips.

    How to Make Hawaiian Haystacks

    Building Hawaiian haystacks is simple and fun. It’s hands-on, family-friendly, and perfect for any day of the week!

    1. Melt: In a saucepan over medium heat, melt the butter.
    2. Whisk: Add garlic, then flour, and whisk for about a minute to cook out the raw flour flavor.
    3. Season: Stir in salt, pepper, and onion powder.
    4. Combine: Pour in sour cream, lemon juice, cream or milk, and half of the coconut milk.
    5. Simmer: Whisk and bring the mixture to a gentle simmer until thickened.
    6. Enrich: Stir in the remaining coconut milk and sour cream for added creaminess.
    7. Add: Fold in the chicken and adjust seasoning as needed.
    8. Serve: Layer rice on the bottom, spoon the chicken sauce over the top, and finish with your choice of toppings.

    Storing and Reheating Hawaiian Haystacks

    If you have leftovers, store them in an airtight container in the refrigerator for up to three days.

    To reheat, gently warm the rice and chicken mixture on the stovetop or in the microwave until heated through. Add the toppings just before serving to keep them fresh and crisp, especially ingredients like pineapple, celery, and wonton strips.

    Proper storage and careful reheating will ensure your Hawaiian haystacks stay fresh, making them an easy and delicious meal for the next day.

    Hawaiian Haystacks served in a clean white bowl with fluffy rice, creamy chicken sauce, pineapple, and crispy wonton strips.Hawaiian Haystacks served in a clean white bowl with fluffy rice, creamy chicken sauce, pineapple, and crispy wonton strips.

    This is the ultimate Hawaiian haystacks recipe, and you’re going to love it! Made from scratch with creamy coconut milk, fresh pineapple, and crispy wonton strips, it’s a fresh, flavorful take on a Utah favorite. It turned out so good that Hawaiian haystacks are officially a regular in our recipe rotation!

    Other Recipes You’ll Love

    Prevent your screen from going dark

    • In saucepan over medium heat, add the butter and melt.

      2 Tablespoons Butter

    • Add the garlic, whisking quickly and then flour and continue to whisk for one minute to remove the flour flavor.

      1/2 teaspoon Garlic, 2 Tablespoons Flour

    • Add the remaining seasonings, cream and half the coconut milk.

      1/2 teaspoon Salt, Fresh Black Pepper, 1/2 teaspoon Onion Powder, 1 Cup Sour Cream, 1 teaspoon Lemon Juice, 1/2 Cup Heavy Cream, 1 Cup Coconut Milk

    • Whisk and then bring to a simmer.

    • Allow to cook for 2 minutes or until thick.

    • Whisk in remaining coconut milk and sour cream.

    • Add the chicken and season to taste.

      2 Cups Rotisserie Chicken

    • To serve, place rice on bottom, chicken gravy on top and any toppings you desire.

      4 Cups Cooked Rice, Wonton Strips, Olives, Raisins or Craisins, Tomatoes, Shredded Cheese, Pineapple, Mandarin Oranges, Green Onions

    • Store leftovers in separate containers in the fridge.

    If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, gently warm the rice and chicken mixture on the stovetop or in the microwave until heated through.

    Serving: 1cup, Calories: 397kcal, Carbohydrates: 35g, Protein: 5g, Fat: 27g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 271mg, Potassium: 196mg, Fiber: 1g, Sugar: 1g, Vitamin A: 647IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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