Ingredients
Scale
- 2 1/2 pounds boneless, skinless chicken thighs: Chicken thighs are ideal for slow cooking due to their higher fat content, which keeps them juicy and flavorful.
- 1/2 red bell pepper, coarsely chopped: Adds a subtle sweetness and a pop of color.
- 1/2 medium yellow or sweet onion, coarsely chopped: Contributes a mild, aromatic base flavor.
- 1/2 cup packed dark or light brown sugar: The molasses in brown sugar lends depth and caramel-like notes.
- 1/3 cup ketchup: Offers a tangy, tomato-based sweetness that enriches the sauce.
- 2 tablespoons soy sauce: Brings umami and balances the sweetness.
- 1/2 teaspoon crushed red pepper flakes: Adds a gentle heat that complements the sweetness without overpowering.
- 2 garlic cloves, minced: Enhances the dish with a robust, aromatic flavor.
- 1 teaspoon finely minced fresh ginger: Lends a warm, slightly spicy zing that brightens the sauce.
- 2 (8-ounce) cans pineapple rings, undrained: The juice infuses the sauce with tropical sweetness, while the rings make a decorative and delicious garnish.
- 1 tablespoon cornstarch: Used to thicken the sauce.
- Sliced green onion (optional): For a fresh, slightly peppery finish.
Instructions
- Prepare the Ingredients:
- Coarsely chop the red bell pepper and the half onion.
- Mince the garlic and ginger.
- Layer the Chicken and Vegetables:
- Place the chicken thighs, chopped bell pepper, and onion in a 6-quart slow cooker. Ensure the chicken is arranged evenly to cook properly.
- Mix the Sauce:
- In a mixing bowl, combine the brown sugar, ketchup, soy sauce, crushed red pepper flakes, garlic, and ginger. Mix well until the brown sugar is mostly dissolved.
- Add the juice from one can of pineapple and chop a few of the rings into chunks to add to the sauce.
- Pour and Assemble:
- Pour the prepared sauce over the chicken and vegetables in the slow cooker, ensuring the chicken is coated.
- Lay the remaining pineapple rings on top of the mixture for added flavor and a beautiful presentation.
- Cook:
- Cover the slow cooker and set it to cook on LOW for 4-6 hours. The slow, steady heat allows the flavors to meld while ensuring the chicken stays tender.
- Finishing Touches:
- When done, remove the pineapple slices and set them aside.
- Shred the chicken using two forks. It should fall apart easily after slow-cooking.
- To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this mixture into the slow cooker.
- Return the shredded chicken to the sauce and stir well.
- Serve and Garnish:
- Serve the sticky Hawaiian chicken over steamed rice, and garnish with sliced green onions and the reserved pineapple rings if desired.
Notes
- Avoid Overcooking: Check the chicken at the 4-hour mark to ensure it doesn’t dry out.
- Pineapple Placement: Adding pineapple rings on top infuses the dish with an aromatic sweetness without becoming mushy.
- Thickening the Sauce: Make sure the cornstarch slurry is stirred well into the sauce for even thickening
- Prep Time: 10 mins
- Cook Time: 4-6 hours