Slow Cooker Hawaiian Pineapple Chicken
An effortless, set-it-and-forget-it meal featuring impossibly tender chicken bathed in a glossy, vibrant sauce. This dish perfectly balances the sweet tang of pineapple with the savory umami of soy sauce for a taste of the tropics any night of the week.
Equipment
- 6-quart slow cooker
- Small bowl
- Whisk
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ½ cup packed brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped into 1-inch pieces
- 1 green bell pepper, chopped into 1-inch pieces
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- In the bottom of a 6-quart slow cooker, whisk together the entire can of pineapple chunks with juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger until the sugar is mostly dissolved.
- Add the chicken thighs and chopped yellow onion to the slow cooker. Spoon some of the sauce over the chicken to ensure it is well-coated. Do not add the bell peppers yet.
- Secure the lid and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The low setting is recommended for the most tender results.
- About 30-45 minutes before the cooking time is complete, stir in the chopped red and green bell peppers. Replace the lid and continue cooking.
- In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry with no lumps.
- Pour the slurry into the slow cooker while stirring gently. Turn the slow cooker to the HIGH setting, cover, and cook for another 15-20 minutes, or until the sauce has thickened to a glossy consistency that coats the back of a spoon.
- Serve hot over rice, garnished with toasted sesame seeds and sliced green onions.
Notes
Ingredient Swaps: Use chicken breasts instead of thighs, but reduce cook time by about an hour. Tamari or coconut aminos can be used for a gluten-free option. Honey or maple syrup can replace brown sugar.
Variations: For a spicy kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. For a nuttier flavor, drizzle with a teaspoon of toasted sesame oil before serving.
Important Tip: Do not add the bell peppers at the beginning; they will become mushy. Adding them in the last 30-45 minutes keeps them tender-crisp.
Sauce Thickening: Always mix the cornstarch with cold water to form a slurry before adding it to the hot liquid to prevent lumps.
Serving Suggestion: This dish is excellent served over steamed jasmine rice, brown rice, or coconut rice with a side of steamed broccoli or green beans.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Variations: For a spicy kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. For a nuttier flavor, drizzle with a teaspoon of toasted sesame oil before serving.
Important Tip: Do not add the bell peppers at the beginning; they will become mushy. Adding them in the last 30-45 minutes keeps them tender-crisp.
Sauce Thickening: Always mix the cornstarch with cold water to form a slurry before adding it to the hot liquid to prevent lumps.
Serving Suggestion: This dish is excellent served over steamed jasmine rice, brown rice, or coconut rice with a side of steamed broccoli or green beans.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.