Hawaiian Pineapple Chicken Slow Cooker (Printable Version)
Tender chicken slow-cooked with pineapple, peppers, and a sweet-tangy sauce. Tropical flavor in every bite.
# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs, trimmed
→ Vegetables
02 - 1 red bell pepper, chopped
03 - 1 green bell pepper, chopped
04 - 1 medium yellow onion, sliced
→ Fruit
05 - 1 (20 oz) can pineapple chunks in juice, drained (reserve juice)
→ Sauce
06 - 1/2 cup reserved pineapple juice
07 - 1/3 cup low-sodium soy sauce
08 - 1/4 cup ketchup
09 - 3 tbsp brown sugar
10 - 2 tbsp rice vinegar
11 - 2 cloves garlic, minced
12 - 1 tbsp freshly grated ginger
13 - 1/2 tsp crushed red pepper flakes
→ Thickener
14 - 2 tbsp cornstarch
15 - 2 tbsp cold water
→ Garnish
16 - 2 green onions, sliced
17 - 1 tbsp toasted sesame seeds
# How to Make It:
01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes in a medium bowl until combined.
02 - Arrange chicken thighs in the bottom of the slow cooker. Top with bell peppers, onion, and pineapple chunks.
03 - Pour the prepared sauce evenly over the chicken and vegetables.
04 - Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken is tender and cooked through.
05 - Mix cornstarch with cold water in a small bowl to make a smooth slurry.
06 - Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking. Mix gently to combine.
07 - Let the sauce thicken with the lid off for the final 30 minutes.
08 - Serve hot, garnished with green onions and sesame seeds. Pair with steamed rice if desired.
# Expert Tips:
01 -
- Set it and forget it cooking lets you walk away for hours while dinner practically makes itself
- The tangy sweet sauce strikes that perfect balance everyone fights over at the table
02 -
- The sauce will seem thin right up until you add the cornstarch slurry, then it transforms quickly
- Removing the lid for the last 30 minutes is crucial for the sauce to thicken properly
03 -
- Pat the chicken thighs dry before adding them to help them brown slightly against the slow cooker insert
- Use freshly grated ginger instead of jarred, it makes a huge difference in the overall flavor