Sweet Hawaiian Chicken Dish (Printable View)

Tender chicken cooked with pineapple, bell peppers, and a flavorful tangy sauce for an easy main dish.

# Ingredient List:

→ Chicken

01 - 2.5 lbs boneless, skinless chicken thighs or breasts, cut into large chunks

→ Vegetables & Fruit

02 - 1 large red bell pepper, chopped
03 - 1 large green bell pepper, chopped
04 - 1 medium yellow onion, chopped
05 - 1 (20 oz) can pineapple chunks in juice, drained (reserve juice)

→ Sauce

06 - 3/4 cup pineapple juice (from reserved can)
07 - 1/2 cup low-sodium soy sauce
08 - 1/2 cup packed light brown sugar
09 - 1/4 cup ketchup
10 - 3 cloves garlic, minced
11 - 1 tablespoon freshly grated ginger
12 - 1 tablespoon rice vinegar (or apple cider vinegar)
13 - 1 tablespoon cornstarch (optional, for thickening)
14 - 2 tablespoons water (only if thickening sauce)

→ Garnish

15 - 2 tablespoons sliced green onions
16 - 1 tablespoon toasted sesame seeds

# How to Prepare:

01 - Place chicken pieces in the bottom of the slow cooker.
02 - Distribute chopped bell peppers, onion, and pineapple chunks evenly over the chicken.
03 - Whisk together pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, and rice vinegar in a medium bowl until well combined.
04 - Evenly pour the sauce mixture over the chicken and vegetables.
05 - Cover and cook on HIGH for 4 hours or on LOW for 6-7 hours until chicken is tender and easily shredded with a fork.
06 - Optional: For thicker consistency, whisk cornstarch and water to make a slurry. Stir into the slow cooker during the last 20 minutes of cooking, cover, and cook until sauce thickens.
07 - Taste and adjust seasoning as needed. Serve hot over steamed rice, garnished with green onions and sesame seeds.

# Expert Suggestions:

01 -
  • The sauce does all the heavy lifting, creating that restaurant-quality glossy finish with almost zero effort
  • Leftovers taste even better the next day, making it perfect for meal prep lunches
02 -
  • Don't skip the cornstarch step if you're serving over rice—thick sauce hugs every grain better
  • The sauce tastes stronger before cooking—the long cook time mellows everything beautifully
03 -
  • Fresh ginger makes a huge difference—paste from a tube works but lacks that bright punch
  • Let the chicken rest in the sauce for 10 minutes after cooking for maximum flavor absorption

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