Description
Savor the flavors of the tropics with this Sweet Hawaiian Crockpot Chicken, featuring tender chicken thighs slow-cooked with bell peppers, sweet pineapple, and a tangy sauce. Perfect served over rice or quinoa for a delightful meal any time!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup bell peppers (red and green, sliced)
- 1 medium onion (sliced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- Cooked rice or quinoa (for serving)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Rinse the chicken thighs under cold water and pat them dry with paper towels.
- Season the chicken thighs with salt and pepper on both sides.
- Slice the bell peppers and onion into thin strips.
- If using fresh pineapple, cut it into bite-sized chunks; if using canned, drain it well.
- In a medium bowl, combine soy sauce, brown sugar, honey, minced garlic, and grated ginger. Whisk until the sugar is dissolved.
- Taste the sauce and adjust sweetness or saltiness as desired.
- Place the seasoned chicken thighs at the bottom of the crockpot.
- Add the sliced bell peppers and onions on top of the chicken.
- Pour the prepared sauce over the chicken and vegetables, ensuring everything is well covered.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Stir gently halfway through cooking to mix the chicken and vegetables.
- Check for doneness; the chicken should be tender and easily shred with a fork. If not, cook for an additional 30 minutes.
- In a small bowl, mix cornstarch and water until smooth.
- Remove the chicken from the crockpot and stir the cornstarch mixture into the sauce.
- Return the chicken to the crockpot and let it cook for an additional 15-30 minutes until the sauce thickens.
- Serve the Sweet Hawaiian Chicken over cooked rice or quinoa.
- Garnish with chopped green onions and sesame seeds if desired.
Notes
- For added flavor, consider browning the chicken thighs in a skillet before adding them to the crockpot.
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 360 minutes