Hawaiian Pineapple Chicken Slow Cooker (Printable)

Tender chicken with sweet pineapple, bell peppers, and savory sauce. A tropical-inspired dish that's easy to prepare and always a crowd-pleaser.

# 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 (optional)

→ Thickener

14 - 2 tbsp cornstarch
15 - 2 tbsp cold water

→ Garnish

16 - 2 green onions, sliced
17 - 1 tbsp toasted sesame seeds (optional)

# Directions:

01 - Whisk together pineapple juice, soy sauce, ketchup, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a medium bowl until sugar dissolves completely.
02 - Arrange chicken thighs in the bottom of the slow cooker. Distribute 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 reaches internal temperature of 165°F and is tender.
04 - Mix cornstarch with cold water in a small bowl, stirring until smooth and no lumps remain.
05 - During the final 30 minutes of cooking, stir the cornstarch slurry into the slow cooker. Replace lid and cook until sauce thickens adequately.
06 - Transfer chicken and vegetables to a serving platter, spooning thickened sauce over the top. Sprinkle with sliced green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce develops this incredible depth while it slowly simmers, hitting every sweet, tangy, and savory note you could want
  • It's one of those effortless meals that makes everyone think you spent hours over a hot stove when really you were just living your best life
02 -
  • The sauce will look thin for most of the cooking time but trust the process and don't rush the cornstarch step
  • Leaving the lid off for those final 30 minutes is crucial for achieving that restaurant worthy glaze consistency
03 -
  • Trim excess fat from the chicken thighs to prevent the sauce from becoming too greasy
  • Let the cornstarch mixture come to room temperature before adding it to avoid any clumping

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