Slow Cooker Hawaiian Pineapple Chicken

Sweet tangy and just a little bit savory Slow Cooker Hawaiian Pineapple Chicken is my answer to easy weeknight comfort food. Succulent chicken thighs nestle into a tasty blend of pineapple onions bell pepper and a honey garlic sauce all with basically fifteen minutes of hands on time. It is pure tropical flavor with the least effort possible

The first time I made this I was hoping for summer on a plate and wow my kitchen smelled like a luau all day. My family practically dove into the pot for seconds

Ingredients

• Chicken thighs: choose bone in skin on for maximum flavor and tenderness Foster Farms Simply Raised is a reliable pick for quality and ethical farming
• Fresh pineapple: chopped into cubes brings juicy sweetness and pairs perfectly with savory notes look for a golden color and a sweet aroma
• Yellow onion: cut into chunks adds subtle bite and balances the sweetness pick one that feels heavy with smooth papery skin
• Honey: gives floral sweetness and stickiness raw honey will have a brighter flavor
• Soy sauce: a touch of salt and umami depth go for low sodium if preferred
• Dark brown sugar: caramelly flavor and deep color choose soft moist sugar for best blending
• Grated ginger: fresh ginger is a must for tang and zip look for skin that is smooth and taut
• Minced garlic: two cloves add warmth and savory punch pick cloves that feel firm and tight skinned
• Cornstarch: for thickening the sauce it creates that velvety coat over chicken and veggies
• Red bell pepper: bright color crunch and sweetness choose heavy peppers with glossy skin
• Sesame seeds: optional but give nice texture and nuttiness toast lightly before adding if you like
• Parsley: for garnish fresh green pop on the plate curly or flat leaf both work

Step by Step Instructions

Sear the Chicken

Start with a hot skillet or the slow cooker’s insert. Lay the chicken thighs skin side down and cook undisturbed for roughly four minutes then flip and brown the other side for about three minutes. The goal is a deeply golden crisp skin and a first boost of flavor. Remove the chicken to a plate

Layer the Pineapple and Onion

Scatter pineapple cubes and onion chunks across the base of the slow cooker. These will cook down releasing juices and absorbing all the chicken flavor

Make the Sauce

In a small bowl stir together honey soy sauce dark brown sugar grated ginger and minced garlic. Pour this sweet and tangy mix right over the pineapple and onion layer

Nestle the Chicken

Return the browned chicken thighs skin side up into the slow cooker nestling them into the pineapple and onion so they are surrounded but still a bit exposed on top to keep some skin texture

Slow Cook

Set your slow cooker to low and let it bubble away for five hours. If you want it faster high for three hours will also work. The chicken should easily pull from the bone when tender

Finish and Thicken

Mix cornstarch with one tablespoon cold water until smooth. Add red bell pepper chunks on top of the chicken then pour in the cornstarch slurry. Cook uncovered for thirty more minutes. The sauce should now be glossy and slightly thickened

Serve and Garnish

Lift the chicken gently onto plates spoon the pineapple onion and bell pepper sauce all around and finish with a sprinkle of parsley and sesame seeds if using. Serve with freshly steamed rice

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Honestly the pineapple is my favorite part. When it’s had hours to mingle with the soy honey and garlic it turns into tiny golden bursts of flavor. My nephew will literally pick every last bit out of the pot. I remember once he tried to sneak extra onto his plate before the rest of us sat down

Storage Tips

Keep cooled leftovers in a sealed container in the fridge for up to four days. The flavors soak in even more overnight and I like to use a slotted spoon to reheat just the chicken and veggies with a little extra sauce ladled on top. If freezing remove as much air as possible and thaw overnight before gently warming on the stove

Ingredient Substitutions

Chicken breasts can be used but check early to avoid overcooking as they dry out faster. For a soy free option coconut aminos will work in place of soy sauce though it will taste sweeter. If you cannot find fresh pineapple use canned in juice but drain well and reduce added sugar a little. Red pepper can be swapped with orange or yellow

Serving Suggestions

A mound of steamed jasmine or brown rice soaks up the sweet sauce perfectly but I have also served this with cauliflower rice for a lighter plate. Add a crisp green salad or a side of grilled bok choy to balance the meal. Sprinkle extra sesame seeds or add toasted coconut for a finishing island touch

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Cultural Context

Though you will see pineapple in many classic Hawaiian dishes this recipe comes from that fun American Chinese tradition of blending tropical fruit and savory sauces. It is not exactly traditional Hawaiian home cooking but it brings the sunshiny vibe of mock hibachi to the slow cooker. Many families make a version of this for potlucks and block parties

Recipe FAQs

→ Can I use boneless chicken instead of thighs?

Yes, boneless skinless chicken thighs or breasts can be substituted, but reduce the cooking time to prevent drying out the meat.

→ Is it possible to use canned pineapple?

Canned pineapple chunks can be used if fresh are unavailable. Drain the juice to avoid watering down the sauce.

→ Can I prepare this dish ahead of time?

Absolutely! Assemble ingredients in advance and store them covered in the refrigerator until ready to cook.

→ What should I serve alongside this dish?

Steamed rice complements the sweet and savory flavors perfectly, but quinoa or cauliflower rice are great alternatives.

→ How do I thicken the sauce?

A cornstarch slurry stirred in at the end of cooking ensures a glossy and thickened sauce.

→ Can I add extra vegetables?

Feel free to add snap peas, carrots, or broccoli in the last hour of cooking for more color and texture.