Description
This Crockpot Hawaiian Chicken recipe features tender, slow-cooked chicken thighs infused with sweet pineapple, bell peppers, and a savory soy-honey sauce. With a simple preparation and a slow cooker doing all the work, this tropical-inspired dish is perfect for an easy weeknight dinner. The sauce is thickened towards the end for a luscious finish, and the meal is garnished with fresh green onions for a burst of flavor.
Ingredients
Scale
Chicken
- 2 lb. chicken thighs, boneless, skinless
- Salt and pepper, to taste
Vegetables & Fruit
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups pineapple, cut into small cubes (preferably fresh)
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp green onions, chopped (more to taste)
Sauce & Thickener
- 1/4 cup coconut sugar (or brown sugar as substitute)
- 3 tbsp soy sauce (or tamari/coconut aminos as substitute)
- 2 tbsp honey
- 2 tbsp arrowroot starch (or cornstarch as substitute)
- 2 tbsp water
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick spray to prevent the chicken from sticking during cooking. Season the boneless, skinless chicken thighs evenly with salt and pepper, then place them at the bottom of the crockpot.
- Add Vegetables and Flavorings: Layer the sliced red bell peppers, diced yellow onion, pineapple cubes, minced garlic, grated fresh ginger, and coconut sugar over the arranged chicken. This layering helps distribute flavors and sweetness throughout the dish as it cooks.
- Mix and Pour the Sauce: In a small bowl, whisk together the soy sauce and honey until fully blended. Pour this sauce evenly over the chicken and vegetables in the crockpot, allowing the savory-sweet mixture to permeate the ingredients during slow cooking.
- Slow Cook the Chicken: Cover the crockpot with its lid and cook on LOW heat for 4 to 5 hours. The slow cooking process ensures the chicken becomes tender and juicy while the flavors meld beautifully.
- Thicken the Sauce: About 30 to 40 minutes before serving, whisk the arrowroot starch (or cornstarch) with water to create a smooth slurry. Pour this mixture into the crockpot and stir well to integrate. Continue cooking for the remaining time, letting the sauce thicken to a luscious consistency.
- Serve: Once the sauce has thickened, serve the Hawaiian chicken hot over cooked rice or your choice of vegetables. Garnish generously with the chopped green onions to add freshness and a touch of color to the dish.
Notes
- You can substitute chicken thighs with chicken breasts, though thighs remain juicier when slow cooked.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Fresh pineapple is recommended for best flavor, but canned pineapple chunks (drained) can be used.
- Arrowroot starch gives a glossy finish; cornstarch is a great alternative for thickening.
- Serve with steamed white rice, jasmine rice, or even cauliflower rice for a low-carb option.
