Description
This Slow Cooker Hawaiian Chicken recipe combines tender boneless skinless chicken thighs with a sweet and tangy sauce made from BBQ sauce, soy sauce, brown sugar, and pineapple juice. Enhanced with bell peppers, onions, and garlic, and finished with pineapple chunks for extra sweetness, this dish is an easy and flavorful meal perfect for busy days. Slow cooking allows the flavors to meld beautifully while keeping the chicken juicy and tender.
Ingredients
Units
Scale
Sauce
- 3/4 cup BBQ sauce
- 3 tablespoons soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice (use the juice from the 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-size pieces
- 3 cloves garlic, minced
Thickening Mixture & Garnish
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 (20 ounce) canned pineapple chunks
- Green onion and sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, combine the BBQ sauce, soy sauce, brown sugar, pineapple juice, red pepper flakes, and ginger powder. Stir until all the ingredients are well mixed.
- Assemble in the slow cooker: Place the chicken thighs in the slow cooker and season with salt and black pepper. Add the chopped green and red bell peppers, onion pieces, and minced garlic on top of the chicken.
- Add the sauce and cook: Pour the prepared sauce over the chicken and vegetables. Cover the slow cooker and cook on high for 2-3 hours or on low for 5-6 hours, until the chicken is tender and cooked through.
- Thicken the sauce: During the last hour of cooking, mix the cornstarch and water in a small bowl until combined. Stir this mixture into the slow cooker along with the canned pineapple chunks. Continue cooking for the remaining time to allow the sauce to thicken.
- Optional broil for color: For added color and texture, preheat your oven’s broiler. Place the cooked chicken thighs on a foil-lined baking sheet and broil for 2-3 minutes until they develop a slight char. Return the chicken to the slow cooker.
- Season and serve: Taste and adjust salt and pepper as needed. Serve the Hawaiian chicken over rice or pasta. Garnish with sliced green onions and sesame seeds if desired.
Notes
- Chicken breasts can be used as a substitute for thighs, but cooking time may need to be shortened depending on the size and thickness of the breasts.
- For a less spicy version, omit or reduce the red pepper flakes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- This recipe pairs wonderfully with steamed white rice, jasmine rice, or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
