Sweet Hawaiian Chicken (Printable)
Slow-cooked chicken in a tangy pineapple and soy sauce with peppers and onion.
# What You'll Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken thighs or breasts
→ Sauce
02 - 1 cup pineapple juice
03 - 1/2 cup low-sodium soy sauce
04 - 1/2 cup brown sugar, packed
05 - 1/2 cup ketchup
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons cornstarch
08 - 2 tablespoons water
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated
→ Vegetables & Fruit
11 - 1 red bell pepper, cut into 1-inch pieces
12 - 1 yellow bell pepper, cut into 1-inch pieces
13 - 1 medium onion, sliced
14 - 1 cup fresh pineapple chunks, drained if canned
→ Garnish
15 - 2 green onions, thinly sliced
16 - Sesame seeds for sprinkling
# Directions:
01 - Arrange chicken thighs or breasts in an even layer at the bottom of the slow cooker insert.
02 - Whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, and grated ginger in a medium bowl until sugar dissolves completely. Pour mixture evenly over the chicken.
03 - Scatter sliced onions, bell pepper pieces, and pineapple chunks over the chicken and sauce mixture.
04 - Cover with lid and cook on LOW setting for 4 to 5 hours until chicken reaches internal temperature of 165°F and is fork-tender.
05 - Transfer cooked chicken and vegetables to a serving platter using a slotted spoon. Cover loosely with aluminum foil to retain heat.
06 - Pour cooking liquid from slow cooker into a medium saucepan. Bring to a simmer over medium heat. Stir cornstarch and water together in a small bowl until smooth, then whisk into simmering liquid. Cook while whisking constantly for 2 to 3 minutes until sauce thickens and coats the back of a spoon.
07 - Pour thickened sauce over the chicken and vegetables. Sprinkle with sliced green onions and sesame seeds. Serve immediately alongside steamed white or coconut rice.
# Expert Advice:
01 -
- Set it and forget it—your slow cooker does all the heavy lifting while you go about your day
- That sticky, sweet and tangy glaze makes everything taste like a vacation
- Leftovers (if you somehow have any) reheat beautifully for lunch the next day
02 -
- Letting the chicken marinate in the sauce for 30 minutes before cooking adds incredible depth
- The sauce will look too thin right up until you add the cornstarch—trust the process
- Breasts cook faster than thighs, so check for doneness around the 3 hour mark if using white meat
03 -
- Add a splash of sriracha to the sauce if you like things with a little kick
- Toast your sesame seeds in a dry pan for 2 minutes—it makes a huge difference