Save This slow cooker Hawaiian chicken dish combines tender chicken thighs with sweet pineapple chunks, colorful bell peppers, and a tangy-sweet sauce made from pineapple juice, soy sauce, and brown sugar. The dish cooks slowly for 5-6 hours on low, allowing the flavors to meld beautifully. A cornstarch slurry thickens the sauce during the final cooking stage, creating a rich, glossy coating. Serve with steamed rice for a complete meal that's perfect for weeknights or entertaining.
The first time I made this Hawaiian chicken, my apartment smelled like a tropical breeze had wandered in through the windows. My roommate actually came home from work and asked if I'd secretly taken a vacation to somewhere with palm trees.
I served this at my sister's birthday dinner last summer when she requested something festive but not fussy. The table went completely silent after everyone took their first bites, and that's always the sign of a winner in my book.
Ingredients
- Chicken thighs: The dark meat stays incredibly tender during long cooking and adds richness that breasts just can't match
- Bell peppers: They soften beautifully while maintaining just enough bite to add texture and color to every forkful
- Pineapple chunks: Use the reserved juice in the sauce and let the fruit pieces caramelize slightly as they cook
- Soy sauce: Low sodium version gives you control over the saltiness while still providing that essential umami foundation
- Brown sugar: This melts into the sauce creating that gorgeous glaze that clings to every piece of chicken
- Rice vinegar: Just enough brightness to cut through the sweetness and keep all those tropical flavors from becoming cloying
- Fresh ginger and garlic: These aromatics are non negotiable for that authentic Asian inspired depth
- Cornstarch slurry: The magic trick that transforms a thin cooking liquid into that luscious coating consistency
- Green onions and sesame seeds: Finish with these for a fresh crunch and nutty aroma that makes the dish look as good as it tastes
Instructions
- Whisk together your sauce base:
- Combine the pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes in a medium bowl until the sugar completely dissolves
- Build your slow cooker layers:
- Arrange the chicken thighs in an even layer at the bottom, then scatter the bell peppers, onions, and pineapple chunks over the top
- Pour and cover:
- Drizzle that beautiful sauce evenly over everything, put the lid on, and walk away for 5 to 6 hours on low or 3 to 4 hours on high
- Thicken it up:
- Mix cornstarch with cold water until smooth, stir it into the cooker during the last 30 minutes, and leave the lid off so the sauce can reduce and thicken beautifully
- Finish and serve:
- Scoop everything into bowls, shower with fresh green onions and sesame seeds, and watch your family's eyes light up
Save This recipe has become my go to for potlucks because it travels well and somehow tastes even better the next day. There's something about those tropical flavors that just makes people relax and smile.
Making It Your Own
After making this countless times, I've learned that snap peas or baby corn thrown in during the last hour add this incredible crunch. My neighbor adds extra red pepper flakes because she believes every dish should make you sweat a little.
Serving Ideas
Coconut rice was a game changer for me the richness pairs perfectly with the sweet tangy chicken. Cauliflower rice works beautifully too and soaks up all that sauce without any guilt.
Storage and Prep
This freezes like a dream so I often double the batch and stash half for those nights when cooking feels impossible. The flavors actually meld together even more after a day or two in the refrigerator.
- Everything can be prepped the night before and kept in separate containers
- Leftovers reheat beautifully in the microwave or on the stovetop
- The sauce consistency is best when reheated gently with a splash of water
Save There's nothing quite like walking through the door after a long day and being greeted by those tropical aromas floating through the air. This dish is pure vacation on a plate.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
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Yes, you can substitute chicken breasts for thighs. However, chicken thighs remain juicier during the long cooking time and tend to be more flavorful. If using breasts, reduce the cooking time by about 30-60 minutes as they cook faster.
- → What's the best way to thicken the sauce?
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The recipe uses a cornstarch slurry (cornstarch mixed with cold water) added during the last 30 minutes of cooking. This method prevents clumping and creates a smooth, glossy sauce. Make sure to mix it gently to avoid breaking the chicken pieces.
- → Can I make this gluten-free?
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Absolutely! Simply substitute tamari (gluten-free soy sauce) for the regular soy sauce. Check your tamari label to ensure it's gluten-free, as some brands may contain wheat.
- → How can I add more heat to this dish?
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The recipe includes optional crushed red pepper flakes. You can increase the amount or add fresh chili peppers like jalapeño for more heat. Another option is to use sriracha in the sauce for both heat and flavor.
- → What sides pair well with this chicken?
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This dish pairs beautifully with steamed white or brown rice. For a more tropical twist, try coconut rice or cauliflower rice. The sweet and savory flavors also complement grilled vegetables or a simple green salad.
