Here are my favorite crockpot Hawaiian chicken sandwiches, with tender chicken thighs simmered in BBQ sauce, sweet pineapple, soy sauce, ginger, and red pepper flakes, all piled high on soft Hawaiian rolls.
These sandwiches are perfect for busy weeknights when I need dinner to basically make itself. I just toss everything in the slow cooker in the morning, and by dinnertime the house smells amazing and we’ve got a meal everyone actually wants to eat.
Why You’ll Love These Hawaiian Chicken Sandwiches
- Set it and forget it – Just toss everything in the crockpot in the morning, and you’ll have tender, flavorful chicken ready by dinnertime without any fuss.
- Only 5 ingredients – You probably have most of these on hand already, making this an easy go-to recipe when you need a simple meal solution.
- Sweet and savory flavor – The combination of tangy BBQ sauce and sweet pineapple creates a delicious tropical twist that makes regular chicken sandwiches feel special.
- Perfect for feeding a crowd – This recipe makes 12 sandwiches, so it’s great for family dinners, potlucks, or game day gatherings.
- Kid-friendly meal – The mild, slightly sweet flavors appeal to picky eaters, and the shredded chicken is easy for little ones to eat.
What Kind of Chicken Should I Use?
While this recipe calls for boneless skinless chicken thighs, you can definitely swap in chicken breasts if that’s what you have on hand. Thighs tend to stay more moist and tender during the long cooking time in the crockpot, which is why they’re my first choice for this recipe. If you do go with breasts, just keep an eye on them so they don’t dry out – you might want to check them a bit earlier than the recipe suggests. Either way, make sure your chicken is fully thawed before adding it to the slow cooker for even cooking throughout.
Options for Substitutions
This recipe is pretty forgiving and works well with a few simple swaps:
- Chicken thighs: You can use boneless skinless chicken breasts instead, though they may turn out a bit drier since thighs have more fat. If using breasts, check them earlier as they cook faster.
- BBQ sauce: Any BBQ sauce you like works here – sweet, smoky, spicy, or even teriyaki sauce for a more Asian-inspired flavor. Just pick your favorite bottle from the store.
- Pineapple tidbits: Pineapple chunks work just as well, or you can use crushed pineapple if that’s what you have. Fresh pineapple is fine too – just chop it into small pieces and use about 2 cups.
- Hamburger buns: Try slider buns for smaller portions, brioche buns for something a bit richer, or even Hawaiian rolls to play up the tropical theme. Toasting the buns before serving helps prevent them from getting soggy.
- Soy sauce: If you don’t have soy sauce, you can skip it or use worcestershire sauce instead for a similar savory kick.
Watch Out for These Mistakes While Cooking
The biggest mistake with crockpot chicken is cooking it too long, which can dry out even the juiciest thighs – check your chicken at the 4-hour mark and shred it as soon as it pulls apart easily with a fork.
Don’t dump the pineapple juice down the drain without tasting your sauce first, as adding a few tablespoons of that juice can balance out an overly sweet or thick BBQ sauce and give it a nice tangy kick.
Another common error is shredding the chicken and then leaving it in the crockpot on warm for hours, which turns it mushy – if you need to hold it, shred the chicken, then switch to warm for no more than an hour.
Finally, toast your hamburger buns with a little butter in a skillet before serving, which prevents them from getting soggy from all that saucy, delicious chicken.
What to Serve With Hawaiian Chicken Sandwiches?
These sweet and tangy sandwiches pair perfectly with classic picnic sides that won’t compete with all those bold flavors. I love serving them with a simple coleslaw – the cool, crunchy slaw is a great contrast to the warm, saucy chicken and helps balance out the sweetness from the pineapple. Potato salad or crispy french fries are also solid choices if you want something more filling on the side. For a lighter option, try some fresh fruit like watermelon or a green salad, and don’t forget the chips – regular potato chips or even some sweet potato chips work great for adding a little crunch to your plate.
Storage Instructions
Store: Keep any leftover Hawaiian chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken mixture separately from the buns so they don’t get soggy. This actually tastes even better the next day once all those sweet and savory flavors have had time to hang out together!
Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer bags and squeeze out as much air as possible before sealing. I like to freeze it in meal-sized portions so I can just grab what I need.
Reheat: Thaw frozen chicken in the fridge overnight, then warm it up in a saucepan over medium-low heat until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through. If it seems a bit dry after reheating, just add a splash of water or extra bbq sauce to bring it back to life.
| Preparation Time | 5-10 minutes |
| Cooking Time | 300-300 minutes |
| Total Time | 305-310 minutes |
| Level of Difficulty | Easy |
| Servings | 12 sandwiches= |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3750-4000
- Protein: 215-230 g
- Fat: 80-90 g
- Carbohydrates: 500-550 g
Ingredients
- 3 lb boneless skinless chicken thighs
- 18 oz BBQ sauce (such as Sweet Baby Ray’s Original)
- 20 oz pineapple tidbits, with juice
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper flakes
- 12 King’s Hawaiian rolls
Step 1: Prepare the Chicken and Build the Sauce Base
- 3 lb boneless skinless chicken thighs
- 18 oz BBQ sauce
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper flakes
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
In a small bowl, whisk together the BBQ sauce, soy sauce, freshly grated ginger, and red pepper flakes until well combined.
This helps distribute the ginger and spices evenly throughout the sauce rather than having them settle at the bottom of the slow cooker.
Step 2: Build the Slow Cooker and Cook the Chicken
- chicken and sauce mixture from Step 1
- 20 oz pineapple tidbits, with juice
Add the prepared chicken thighs to your slow cooker in a single layer if possible.
Pour the sauce mixture from Step 1 over the chicken, then add the pineapple tidbits with their juice.
Stir gently to coat everything, then cover and cook on high for 4.5 to 5 hours, until the chicken is fall-apart tender.
I find that checking at the 4.5-hour mark helps prevent overcooking, which can make the chicken dry and stringy.
Step 3: Shred the Chicken and Finish the Filling
- cooked chicken from Step 2
Remove the cooked chicken to a cutting board or bowl and use two forks to shred it into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir it back into the sauce and pineapple.
Taste and adjust seasonings if needed.
The mixture should be saucy but not swimming in liquid—if it seems too wet, let it simmer uncovered for 10-15 minutes on high to reduce slightly.
Step 4: Assemble and Serve the Sandwiches
- shredded chicken filling from Step 3
- 12 King’s Hawaiian rolls
Lightly toast the Hawaiian rolls if desired (this helps them hold up to the saucy filling and adds a nice texture).
Use a slotted spoon to portion the Hawaiian chicken filling onto each roll, allowing excess sauce to drain back into the slow cooker.
I like to spoon a little extra sauce on top of each sandwich for more flavor, but you can also serve it on the side for guests to add as they prefer.
Quick Crockpot Hawaiian Chicken Sandwiches
Ingredients
- 3 lb boneless skinless chicken thighs
- 18 oz BBQ sauce (such as Sweet Baby Ray’s Original)
- 20 oz pineapple tidbits, with juice
- 1 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon red pepper flakes
- 12 King's Hawaiian rolls
Instructions
- Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides. In a small bowl, whisk together the BBQ sauce, soy sauce, freshly grated ginger, and red pepper flakes until well combined. This helps distribute the ginger and spices evenly throughout the sauce rather than having them settle at the bottom of the slow cooker.
- Add the prepared chicken thighs to your slow cooker in a single layer if possible. Pour the sauce mixture from Step 1 over the chicken, then add the pineapple tidbits with their juice. Stir gently to coat everything, then cover and cook on high for 4.5 to 5 hours, until the chicken is fall-apart tender. I find that checking at the 4.5-hour mark helps prevent overcooking, which can make the chicken dry and stringy.
- Remove the cooked chicken to a cutting board or bowl and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it back into the sauce and pineapple. Taste and adjust seasonings if needed. The mixture should be saucy but not swimming in liquid—if it seems too wet, let it simmer uncovered for 10-15 minutes on high to reduce slightly.
- Lightly toast the Hawaiian rolls if desired (this helps them hold up to the saucy filling and adds a nice texture). Use a slotted spoon to portion the Hawaiian chicken filling onto each roll, allowing excess sauce to drain back into the slow cooker. I like to spoon a little extra sauce on top of each sandwich for more flavor, but you can also serve it on the side for guests to add as they prefer.
