Slow Cooker Hawaiian Pineapple Chicken
This Slow Cooker Hawaiian Pineapple Chicken brings together juicy chicken thighs with the tropical sweetness of pineapple, honey, and ginger for a mouthwatering meal! Perfect for busy weeknights, the crock pot does all the work, making the chicken tender and flavorful. Serve it over rice for a complete, satisfying bowl-style dinner that’s both sweet and savory. With a hint of soy and garlic, it’s an easy recipe that’s sure to please. Garnish with fresh parsley for a beautiful finish and enjoy a taste of the islands!
Ingredients:
4 bone-in, skin-on chicken thighs
2 cups fresh pineapple, cut into 1-inch chunks
1 yellow onion, cut into 1-inch chunks
3 tablespoons honey
2 tablespoons soy sauce
1/2 cup dark brown sugar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
2 teaspoons sesame seeds (optional)
1 tablespoon cornstarch
1 red bell pepper, cut into 1-inch chunks
Fresh parsley, for garnish
Directions:
1. Brown the Chicken: Heat a skillet or your slow cooker insert (if it’s cast aluminum) over high heat. Sear the chicken thighs for 3-5 minutes on each side until golden, then remove them from the slow cooker.
2. Add Ingredients to Slow Cooker: Place the pineapple chunks and onion at the bottom of the slow cooker. In a small bowl, whisk together honey, soy sauce, brown sugar, grated ginger, and minced garlic, then pour this sauce over the pineapple and onion.
3. Cook the Chicken: Gently add the browned chicken thighs back into the slow cooker, ensuring they’re nestled in the sauce and veggies. Cover and cook on low for 5 hours or on high for 3 hours.
4. Finish with Cornstarch & Bell Peppers: In a small bowl, mix the cornstarch with 1 tablespoon of water, then add this mixture to the slow cooker along with the red bell pepper chunks. Cook for an additional 30 minutes to thicken the sauce.
5. Serve & Garnish: Serve the Hawaiian Pineapple Chicken over rice, and garnish with sesame seeds and fresh parsley if desired. Enjoy the sweet and savory taste of the islands!
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