Hawaiian Pineapple Chicken (Printable Recipe)
Chicken thighs simmered with bell pepper, ginger, and pineapple for a tasty, sweet twist.
# Ingredients You'll Need:
→ Main Ingredients
01 -
4 bone-in, skin-on chicken thighs
02 -
2 cups fresh pineapple, cut into 2.5 cm chunks
03 -
1 yellow onion, cut into 2.5 cm chunks
04 -
1 red bell pepper, cut into 2.5 cm chunks
→ Sauce
05 -
3 tablespoons honey
06 -
2 tablespoons soy sauce
07 -
120 ml dark brown sugar
08 -
1 tablespoon fresh ginger, grated
09 -
2 garlic cloves, minced
→ Thickening and Garnish
10 -
1 tablespoon cornstarch
11 -
2 teaspoons sesame seeds (optional)
12 -
Fresh parsley, chopped (for garnish)
# Steps to Follow:
01 -
Heat a large skillet or the removable insert of your slow cooker. Sear chicken thighs skin side down over high heat for 4 minutes, then turn and brown the reverse side for 3 minutes. Transfer chicken to a plate.
02 -
Scatter pineapple chunks and onion evenly over the bottom of the slow cooker.
03 -
In a bowl, mix honey, soy sauce, dark brown sugar, grated ginger, and minced garlic. Pour the prepared sauce over the pineapple and onion.
04 -
Nestle the browned chicken thighs skin side up into the sauce and vegetable mixture.
05 -
Cover and cook on low for 5 hours or set to high for 3 hours, until the chicken is tender and easily pulls from the bone.
06 -
Mix cornstarch with 1 tablespoon cold water, stirring to form a slurry. Add red bell pepper and the slurry to the slow cooker. Stir gently and cook uncovered for an additional 30 minutes until the sauce thickens to a glossy consistency.
07 -
Transfer chicken and vegetables to plates. Spoon sauce generously over each serving. Garnish with freshly chopped parsley and sesame seeds if desired. Serve immediately with steamed rice.
# Extra Tips:
01 -
For extra crisp skin, briefly broil chicken thighs after slow cooking before serving.