Hawaiian Pineapple Chicken (Printable)

Tender chicken cooked with sweet pineapple, peppers, and savory sauce in slow cooker. Easy preparation with tropical flavors.

# What You'll 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

# Directions:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes in a medium bowl until sugar dissolves completely.
02 - Arrange chicken thighs in the bottom of the slow cooker. Layer bell peppers, onion, and pineapple chunks evenly over the chicken.
03 - Pour the prepared sauce evenly over all ingredients. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken is tender and reaches internal temperature of 165°F.
04 - Mix cornstarch with cold water in a small bowl, stirring until completely smooth and no lumps remain.
05 - Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking. Remove the lid and let the sauce thicken for the final 30 minutes.
06 - Transfer to serving plates and garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice.

# Expert Tips:

01 -
  • Set it and forget it convenience with restaurant quality results
  • The perfect balance of sweet and tangy that everyone adores
  • Leftovers taste even better the next day
02 -
  • Do not add the thickener too early or the cornstarch will break down and your sauce will stay thin
  • Removing the lid for the last 30 minutes is essential for proper sauce reduction and thickening
  • Chicken thighs release fat as they cook so you may want to skim the surface before serving
03 -
  • Brown your chicken thighs in a skillet before slow cooking for deeper flavor
  • Use fresh ginger and grate it directly into the sauce for maximum impact
  • Let the dish rest 10 minutes before serving so the sauce sets slightly

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