Sweet Hawaiian Chicken

The first time I made this Hawaiian chicken, my apartment smelled like a tiki bar all day long and my neighbor actually knocked on the door to ask what I was cooking. That sweet pineapple-soy aroma somehow feels like a vacation even when you are just folding laundry in the next room. I have since learned to always double the sauce because my family fights over the last spoonful.

I served this at a friend's potluck last summer and watched three different people ask for the recipe before they even finished their first plate. Something about pineapple and chicken just makes people happy, like sunshine on a plate even on the gloomiest Tuesday.

Ingredients

• 2 lbs chicken thighs or breasts: Thighs stay juicier after hours of slow cooking, but breasts work if that is what you have on hand
• 1 cup pineapple juice: This is the foundation of that tropical sweetness so use 100% juice if possible
• 1/2 cup soy sauce: Low-sodium gives you control over the saltiness while still providing that essential umami depth
• 1/2 cup brown sugar: Dark brown sugar adds a subtle molasses note that pairs beautifully with the pineapple
• 1/2 cup ketchup: Do not knock it until you try it, this adds body and a familiar comforting taste
• 2 tablespoons rice vinegar: Cuts through all that sugar with just the right amount of brightness
• 2 tablespoons cornstarch: Essential for transforming the cooking liquid into that glossy sauce everyone wants to swim in
• 2 cloves garlic: Fresh minced is best here since it will mellow out nicely during the long cook time
• 1 tablespoon fresh ginger: Grated fresh ginger has this zing that powdered just cannot compete with
• Red and yellow bell peppers: These add color and a sweet crunch that contrasts the tender chicken perfectly
• 1 medium onion: Yellow onion becomes meltingly sweet and savory as it slow cooks
• 1 cup pineapple chunks: Fresh pineapple is sublime but canned works in a pinch, just drain it well

Instructions

Start with the chicken:

Arrange your chicken pieces in an even layer at the bottom of your slow cooker, they can be touching but do not overcrowd the pot

Whisk up that magic sauce:

Combine the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, and ginger in a medium bowl until the sugar completely dissolves

Pour and layer:

Pour that beautiful amber sauce all over the chicken then scatter the onions, peppers, and pineapple chunks on top

Let it work:

Cover and cook on low for 4 to 5 hours until the chicken is tender enough to pull apart with a fork

The sauce transformation:

Scoop out the chicken and veggies onto a platter and cover them to keep warm while you work on the sauce

Thicken it up:

Pour the cooking liquid into a saucepan, bring it to a gentle simmer, then whisk in the cornstarch slurry and cook for 2 to 3 minutes until it coats the back of a spoon

Bring it all together:

Pour that glossy thickened sauce back over the chicken and vegetables so everything gets coated in all that flavor

Finish it right:

Sprinkle with sliced green onions and sesame seeds, then serve it over steaming rice while everyone leans in with their bowls

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This recipe has become my go-to when friends have new babies or need a pick-me-up meal because it travels so well and reheats beautifully. There is something about those Hawaiian flavors that feels like a hug from the inside out.

Make It Your Own

I have experimented with adding red pepper flakes when we want some heat, and teriyaki sauce works surprisingly well as a partial substitute for the soy sauce mixture. You can also throw in some snap peas or broccoli during the last hour if you want to sneak in more vegetables.

Serving Ideas

Coconut rice is my favorite pairing because the subtle sweetness echoes the pineapple flavors. Fresh cucumber salad or macaroni salad on the side makes it feel like a proper Hawaiian plate lunch.

Storage And Meal Prep

This actually tastes better the next day when all those flavors have had more time to mingle together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

• The sauce thickens even more in the fridge so add a splash of water when reheating
• Freeze portions in freezer bags for up to 3 months
• Reheat gently on the stove or in the microwave until steaming hot throughout

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I hope this brings a little tropical warmth to your kitchen table, no matter what the weather looks like outside.

Common Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs or breasts both cook well, with thighs offering extra tenderness and flavor during slow cooking.

→ Can I prepare the sauce ahead of time?

Yes, the pineapple-based sauce can be mixed and refrigerated in advance for enhanced flavor infusion.

→ How do I thicken the cooking liquid?

Mix cornstarch with water to create a slurry, then simmer the cooking liquid with it until thickened into a glossy glaze.

→ What sides complement this dish?

This pairs excellently with steamed rice, coconut rice, or a fresh green salad to balance the sweet and savory notes.

→ Are there any common allergens in this dish?

Soy sauce contains soy and potentially gluten—opt for gluten-free soy sauce if needed. Check other condiments as well.

→ Can this be cooked using other slow cookers?

Yes, any slow cooker or crockpot set to LOW heat for 4 to 5 hours will yield tender, flavorful results.