Description
This Crockpot Hawaiian Chicken recipe offers a deliciously sweet and savory meal made with tender chicken thighs, vibrant bell peppers, fresh pineapple, and a flavorful sauce thickened with arrowroot or cornstarch. Slow-cooked to perfection, it’s easy to prepare and ideal for a comforting weeknight dinner. Serve it over rice or your favorite vegetables, garnished with fresh green onions for a tropical touch.
Ingredients
Scale
Chicken
- 2 lb. chicken thighs, boneless, skinless
- Salt and pepper, to taste
Vegetables & Fruit
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups pineapple, cut into small cubes (preferably fresh)
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp green onions, chopped (more to taste)
Sauce & Thickeners
- 1/4 cup coconut sugar (or brown sugar as substitute)
- 3 tbsp soy sauce (or tamari/coconut aminos as substitute)
- 2 tbsp honey
- 2 tbsp arrowroot starch (or cornstarch as substitute)
- 2 tbsp water
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick spray to prevent sticking. Season the boneless, skinless chicken thighs with salt and pepper, then place them in the bottom of the crockpot evenly.
- Add Vegetables and Flavorings: Layer the sliced red bell peppers, diced yellow onion, pineapple cubes, minced garlic, grated fresh ginger, and coconut sugar over the chicken in the crockpot.
- Mix and Pour the Sauce: In a small bowl, whisk together soy sauce and honey until well combined. Pour this mixture evenly over the chicken and vegetables in the crockpot to infuse the flavors as it cooks.
- Slow Cook the Chicken: Cover and cook on LOW heat for 4 to 5 hours. This slow cooking allows the chicken to become tender and lets the flavors meld together beautifully.
- Thicken the Sauce: About 30 to 40 minutes before serving, whisk arrowroot (or cornstarch) with water to make a smooth paste. Pour this into the crockpot and stir well to combine. Continue cooking for the remainder of the time until the sauce thickens nicely.
- Serve: Once the sauce has thickened, serve the Hawaiian chicken over cooked rice or alongside your choice of vegetables. Garnish generously with chopped green onions. Enjoy your tropical, flavorful meal!
Notes
- Calories are estimated per serving assuming 6 servings.
- Substitutions: coconut sugar can be replaced with brown sugar; arrowroot starch can be swapped with cornstarch; soy sauce may be substituted with tamari or coconut aminos for gluten-free or soy-free options.
- It is best to use fresh pineapple for more flavor and less excess liquid. If using canned pineapple, drain thoroughly before adding.
- This recipe works well with boneless, skinless chicken thighs for tenderness and flavor but can be adapted with chicken breasts, adjusting cooking time as necessary.
Nutrition
- Serving Size: 1 serving (approximately 1 cup chicken with sauce and vegetables)
- Calories: 320
- Sugar: 15g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
