Hawaiian Pineapple Chicken Slow Cooker (Print Version)

Tender chicken cooked with sweet pineapple, bell peppers, and a tangy-sweet sauce. Tropical-inspired dish perfect for busy weeknights.

# 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
05 - 2 cloves garlic, minced

→ Fruit

06 - 1 (20 oz) can pineapple chunks in juice, drained (reserve juice)

→ Sauce

07 - 1/2 cup reserved pineapple juice
08 - 1/3 cup low-sodium soy sauce
09 - 1/4 cup ketchup
10 - 3 tbsp brown sugar
11 - 2 tbsp rice vinegar
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)

# How to Make It:

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 an even layer at the bottom of the slow cooker. Add bell peppers, onion, and pineapple chunks on top of the chicken.
03 - Pour the prepared sauce evenly over all ingredients. Cover and cook on LOW setting for 5 to 6 hours or on HIGH for 3 to 4 hours, until chicken registers 165°F internally and is tender.
04 - Mix cornstarch with cold water in a small bowl, stirring until completely smooth and no lumps remain.
05 - During the final 30 minutes of cooking, stir the cornstarch slurry into the slow cooker. Remove the lid and continue cooking to allow sauce to thicken properly.
06 - Transfer chicken and vegetables to a serving platter, spooning thickened sauce over the top. Sprinkle with green onions and sesame seeds before serving.

# Expert Advice:

01 -
  • The sauce strikes that perfect balance between sweet and tangy that makes everyone reach for seconds
  • It's one of those rare meals that tastes like you spent all day cooking when you really just threw everything in a pot
02 -
  • The cornstarch step might feel unnecessary, but without it, you'll have a delicious soup instead of a proper sauce
  • Cooking with the lid off for those final 30 minutes is crucial for the sauce to thicken properly
03 -
  • Trim excess fat from the chicken thighs to prevent the sauce from becoming too greasy
  • Let the sauce bubble away without stirring too much after adding the cornstarch so it can properly thicken

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