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–+ servings

Sweet Hawaiian Chicken Made Easy in the Slow Cooker

Sweet Hawaiian chicken with juicy pineapple, tangy peppers and a sticky tropical sauce, all made effortlessly in your slow cooker.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 358
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or chicken breasts trimmed of excess fat
  • 1 large red bell pepper seeded and cut into 1-inch chunks
  • 1 can (20 oz) pineapple chunks in juice undrained
  • 1/3 cup soy sauce
  • 1/3 cup barbecue sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup orange juice freshly squeezed is best
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh minced garlic about 3 cloves
  • 1/2 teaspoon grated fresh ginger
  • sliced green onions and toasted sesame seeds for serving

Method
 

  1. In a slow cooker, combine the chicken, red bell pepper, pineapple chunks with their juice, soy sauce, barbecue sauce, packed brown sugar, orange juice, sesame oil, rice vinegar, garlic, and ginger. Stir to coat the chicken evenly.
  2. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is cooked through and tender.
  3. When the chicken is done, garnish each portion with sliced green onions and a sprinkle of toasted sesame seeds before serving.

Nutrition

Calories: 358kcalCarbohydrates: 33gProtein: 32gFat: 11gSaturated Fat: 2gCholesterol: 128mgSodium: 1080mgFiber: 2gSugar: 29g

Notes

Boneless, skinless thighs stay juicier during the long cook time; if you use chicken breasts, check them at 2 hours on HIGH.
For less sodium, choose a low-sodium soy sauce or substitute tamari or coconut aminos.
Do not drain the pineapple, because that juice builds the glossy sauce and keeps the meat moist.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the dish completely, then keep it in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator.
If you want a thicker sauce, remove the chicken, then simmer the remaining sauce with a cornstarch slurry of 1 tablespoon cornstarch and 2 tablespoons cold water until glossy.
Serve over steamed jasmine rice, cauliflower rice, or in crisp lettuce cups for a lighter meal.

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