Slow Cooker Hawaiian Pineapple Chicken (Printable Version)
Chicken thighs cooked with pineapple, bell pepper, and ginger for a deliciously sweet and savory meal.
# Ingredients:
→ Main Ingredients
01 -
4 bone-in, skin-on chicken thighs
02 -
2 cups fresh pineapple, cut into 2.5 cm chunks
03 -
1 yellow onion, cut into 2.5 cm chunks
04 -
1 red bell pepper, cut into 2.5 cm chunks
→ Sauce
05 -
3 tablespoons honey
06 -
2 tablespoons soy sauce
07 -
0.5 cup dark brown sugar
08 -
1 tablespoon fresh ginger, grated
09 -
2 garlic cloves, minced
→ Thickening and Garnish
10 -
1 tablespoon cornstarch
11 -
2 teaspoons sesame seeds (optional)
12 -
Fresh parsley, chopped (for garnish)
# Steps:
01 -
In a skillet or the cast aluminum slow cooker insert, sear chicken thighs on both sides over high heat for 3–5 minutes until golden, then remove and set aside.
02 -
Arrange pineapple chunks and onion evenly at the bottom of the slow cooker.
03 -
Add honey, soy sauce, dark brown sugar, grated ginger, and minced garlic to the slow cooker. Mix to combine with the pineapple and onion.
04 -
Place the seared chicken thighs on top of the pineapple mixture.
05 -
Cover and cook on low for 5 hours or high for 3 hours, until chicken is tender.
06 -
Blend cornstarch with 1 tablespoon cold water to create a slurry. Stir the mixture and red bell pepper into the slow cooker. Continue cooking for 30 minutes to thicken the sauce.
07 -
Serve hot, topped with chopped parsley and optionally sesame seeds.
# Notes:
01 -
For added texture, briefly broil chicken thighs before serving to crisp the skin.