Slow Cooker Hawaiian Pineapple Chicken Recipe

My Pineapple Chicken pairs crispy chicken thighs with fresh pineapple chunks, onions and bell pepper, takes just 15 minutes to prep, and makes the perfect meal to come home to after a long workday.

I always come home wanting something a little wild, not the usual boring dinner, and this Slow Cooker Hawaiian Pineapple Chicken scratches that itch. I love the contrast of juicy chicken thighs against bright pineapple chunks, the sweet and salty vibe makes the whole house smell like a tiny vacation.

It’s not fussy but it isn’t boring either, there’s a sticky tang that feels oddly grown up and makes me reach for seconds before I’ve even finished the first bite. Call it Pineapple Chicken and I’ll still sneak another serving, guilty as charged.

Ingredients

• Pineapple chunks bring sweet, tangy juice, vitamin C and fiber, also caramelizes nicely.
• Chicken thighs Bone in add rich protein, moist dark meat, more flavor than breast.
• Brown sugar sweetens and gives sticky glaze, adds caramel notes but more calories.
• Soy sauce brings salty umami, cuts sweetness, adds sodium so use low sodium.
• Garlic and ginger punch up savory and bright notes, also have antioxidants and zing.
• Red pepper gives color, crunch and vitamin A and C, light fresh contrast.
• Rice vinegar adds mild tang, balances sweet, helps tenderize without harsh acidity.

Ingredient Quantities

• 6 bone in skin on chicken thighs (about 2 to 3 pounds)
• 1 (20 ounce) can pineapple chunks
• 1 cup pineapple juice
• 1 medium yellow onion
• 1 red bell pepper
• 1/3 cup packed brown sugar more or less if you like it sweeter
• 1/2 cup low sodium soy sauce
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 cloves garlic
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon sesame oil optional
• 2 green onions
• Salt and freshly ground black pepper to taste
• Pinch red pepper flakes optional

How to Make this

1. Pat the 6 bone in, skin on chicken thighs dry with paper towels and season all over with salt and pepper.

2. Heat a large skillet over medium high heat, add a little oil and sear the thighs skin side down until the skin is golden and crisp, 4 to 6 minutes; flip just to color the other side for 30 seconds then transfer chicken to the slow cooker.

3. Slice 1 medium yellow onion and 1 red bell pepper and spread them in the bottom of the slow cooker, add the entire 20 ounce can pineapple chunks (reserve a few chunks for garnish if you want).

4. In a bowl whisk together 1 cup pineapple juice, 1/3 cup packed brown sugar (add more if you like it sweeter), 1/2 cup low sodium soy sauce, 1/4 cup ketchup, 2 tablespoons rice vinegar, 2 cloves minced garlic, 1 teaspoon grated fresh ginger, a pinch of red pepper flakes if using, and 1 tablespoon sesame oil if using.

5. Pour the sauce over the chicken and veggies, nestle everything so the thighs are mostly submerged, put the lid on, and cook on low for 4 to 5 hours or high for 2 to 3 hours until chicken is fork tender.

6. About 20 to 30 minutes before serving, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and stir the slurry into the crock to thicken the sauce; turn heat to high and let it bubble and thicken.

7. Taste and adjust seasoning with salt and freshly ground black pepper, and more brown sugar or soy sauce if needed.

8. For extra crispy skin, remove the thighs to a baking sheet and pop under the broiler for 3 to 5 minutes, watching carefully so they dont burn, then return to the sauce or serve on top of it.

9. Garnish with sliced green onions and the reserved pineapple chunks, serve hot over rice or noodles and enjoy.

Equipment Needed

1. Large heavy skillet for searing the thighs, gets the skin golden and crisp
2. Slow cooker or crockpot (4 to 6 quart) to finish the chicken low and slow
3. Rimmed baking sheet for broiling the thighs at the end if you want extra crisp
4. Mixing bowl and whisk for the sauce, you can use a fork if that’s all you got
5. Measuring cups and spoons for the pineapple juice, soy, sugar etc
6. Chef’s knife and cutting board for slicing the onion and bell pepper
7. Tongs and a wooden spoon or heatproof spatula for moving and stirring
8. Small bowl and spoon to make the cornstarch slurry, plus paper towels for patting the chicken dry

FAQ

Slow Cooker Hawaiian Pineapple Chicken Recipe Substitutions and Variations

• Soy sauce (1/2 cup): Swap with tamari for gluten free 1:1. Or try coconut aminos 1:1, it’s sweeter and less salty so add a pinch of salt if it tastes flat.
• Brown sugar (1/3 cup): Use maple syrup or honey, about 3 tablespoons, and cut the pineapple juice by 1-2 tbsp so the sauce doesn’t get too thin. Or use coconut sugar 1:1 for a less molasses-y flavor.
• Cornstarch (1 tbsp): Replace with arrowroot powder 1:1 for a clear glossy sauce. If you only have all-purpose flour, use about 2 tbsp mixed into cold water, but it will be a bit cloudier and needs longer to cook.
• Rice vinegar (2 tbsp): Substitute with apple cider vinegar or white wine vinegar 1:1. You can also use lime juice 1:1 for a brighter citrus tang, taste and adjust so it isn’t too sharp.

Pro Tips

1) Get the skin really golden before you slow cook, dont rush it. That rendered fat is what keeps the skin from going soggy and it gives the sauce way more depth, so sear long enough to see good color.

2) Use an instant read thermometer and aim for about 165 F in the thickest part of the thigh. It takes guesswork out of the equation so you wont overcook and dry the meat.

3) Make your cornstarch slurry off to the side, whisk it until totally smooth then add it near the end while the sauce is bubbling. If you add cold slurry to a cool pot you get lumps, so stir it in and give it a few minutes to glossy up.

4) Taste and tweak at the end dont be shy. If its too sweet add a splash more rice vinegar or soy sauce, if too salty dilute with a little water or extra pineapple juice, and a pinch of red pepper flakes will open up the flavors without making it spicy.