Description
This Slow Cooker Hawaiian Chicken recipe combines tender chicken thighs with a sweet and tangy pineapple BBQ sauce, creating a flavorful and easy-to-make dish perfect for any weeknight or weekend meal. The chicken simmers with bell peppers, onions, and garlic, then thickens with a cornstarch glaze and finishes off with optional broiling for added color and texture.
Ingredients
Units
Scale
Sauce
- 3/4 cup BBQ sauce
- 3 tablespoons soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice (from canned pineapple)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ginger powder
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium onion, cut into bite-sized pieces
- 3 cloves garlic, minced
Thickening Mixture
- 2 tablespoons cornstarch
- 3 tablespoons water
Additional
- 1 (20 ounce) canned pineapple chunks
- Green onion and sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, combine BBQ sauce, soy sauce, brown sugar, pineapple juice, red pepper flakes, and ginger powder. Mix until fully incorporated to create a flavorful base for the chicken.
- Assemble ingredients in slow cooker: Place chicken thighs, salt, black pepper, chopped green and red bell peppers, onion pieces, and minced garlic into the slow cooker. Pour the prepared sauce evenly over the chicken and vegetables.
- Slow cook the chicken: Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 5-6 hours, until the chicken is tender and cooked through.
- Prepare thickening slurry: During the last hour of cooking, mix cornstarch and water in a small bowl until smooth to create a slurry that will thicken the sauce.
- Add pineapple and thicken sauce: Stir the cornstarch slurry and canned pineapple chunks into the slow cooker. Continue cooking for the remaining time until the sauce has thickened and the flavors meld together.
- Optional broiling for color: For added color and texture, preheat your oven broiler. Remove the chicken thighs from the slow cooker, place them on a foil-lined baking sheet, and broil for 2-3 minutes until nicely browned. Return the chicken to the slow cooker afterward.
- Final seasoning and serving: Adjust salt and pepper to taste. Serve the Hawaiian chicken over rice or pasta and garnish with green onions and sesame seeds if desired.
Notes
- Chicken breasts can be used as a substitute, but cooking time may need to be reduced depending on the size.
- For a spicier dish, increase the amount of red pepper flakes to taste.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- To make it gluten-free, ensure the soy sauce used is gluten-free.
- If you prefer a thicker sauce, you can add more cornstarch slurry in small increments during the last hour of cooking.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
