Sweet Hawaiian Slow Chicken (Printable Version)
Tender chicken slow-cooked with pineapple, soy, and garlic for a sweet and savory tropical flavor.
# Ingredients:
→ Protein
01 -
900 g boneless, skinless chicken thighs or breasts
→ Sauce
02 -
240 ml pineapple juice
03 -
1 can (227 g) pineapple chunks, drained
04 -
120 ml soy sauce, regular or low-sodium
05 -
110 g packed brown sugar
06 -
3 cloves garlic, minced
07 -
0.5 teaspoon ground ginger (optional)
08 -
15 ml cornstarch
09 -
30 ml cold water
→ Vegetables and Garnish
10 -
1 red bell pepper, thinly sliced
11 -
Salt and black pepper, to taste
12 -
Green onions, sliced (optional)
13 -
Sesame seeds (optional)
→ Serving
14 -
Cooked white, jasmine, or coconut rice
# Steps:
01 -
Trim excess fat from chicken pieces. Season lightly with salt and black pepper. Place the chicken at the base of the slow cooker.
02 -
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and ground ginger if using. Adjust sweetness or acidity as desired. Pour this mixture over the chicken.
03 -
Scatter pineapple chunks and sliced red bell pepper on top of the chicken without stirring to keep fruit on the surface for caramelization.
04 -
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
05 -
Remove the chicken and set aside. Mix cornstarch with cold water to form a slurry, then stir into the slow cooker liquid. Cook on high, covered, for 15 minutes until sauce thickens.
06 -
Return chicken to the pot, coat with sauce, and heat for an additional 5 minutes allowing flavors to meld.
07 -
Serve chicken over cooked rice. Garnish with green onions, sesame seeds, or reserved pineapple chunks as desired.
# Notes:
01 -
For juicier texture, use chicken thighs instead of breasts. Avoid lifting the lid frequently to maintain cooking temperature and moisture.
02 -
The dish can be prepared a day ahead, refrigerated, and then cooked to deepen flavors.