Sweet Hawaiian Chicken (Print Version)
Juicy chicken slow-cooked with pineapple, soy, and ginger for a sweet, savory tropical flavor.
# Ingredients:
Protein
01 -
2 pounds boneless chicken breasts or thighs
Sauce and Flavorings
02 -
1 cup pineapple juice
03 -
1 cup pineapple chunks
04 -
½ cup brown sugar
05 -
⅓ cup soy sauce
06 -
¼ cup ketchup
07 -
2 cloves garlic, minced
08 -
1 teaspoon fresh ginger, grated or ½ teaspoon ground ginger
Vegetables
09 -
1 small bell pepper, chopped
10 -
1 small onion, chopped
Thickening Agent
11 -
2 tablespoons cornstarch
12 -
2 tablespoons water
Optional Garnishes
13 -
Red pepper flakes
14 -
Sliced green onions
15 -
Sesame seeds
16 -
Extra pineapple chunks
17 -
Steamed broccoli
18 -
Shredded carrots
# Instructions:
01 -
Lightly grease the slow cooker insert or ensure it is clean and ready for use.
02 -
Place chicken breasts or thighs evenly in the bottom of the slow cooker.
03 -
In a bowl, whisk together pineapple juice, brown sugar, soy sauce, ketchup, minced garlic, and grated ginger until fully combined.
04 -
Pour the prepared sauce over the chicken. Top with pineapple chunks, chopped bell pepper, and onion.
05 -
Cover and cook on low heat for 4 to 6 hours or on high heat for 2 to 3 hours until chicken is tender and thoroughly cooked.
06 -
Remove the chicken from the slow cooker and shred with forks or slice into chunks, then return it to the slow cooker.
07 -
Mix cornstarch and water until smooth. Stir the mixture into the slow cooker, cover again, and cook for an additional 10 to 15 minutes until the sauce thickens.
08 -
Serve the chicken hot, accompanied by rice, noodles, or vegetables. Optionally garnish with green onions, sesame seeds, or extra pineapple chunks.
# Notes:
01 -
Chicken thighs retain moisture better in slow cooking, while breasts require careful timing to prevent drying out.
02 -
The cornstarch slurry added at the end creates a glossy sauce that clings to the chicken for enhanced flavor.