Description

Effortless slow cooker Hawaiian pineapple chicken: succulent chicken thighs bathed in a sweet-savory pineapple-ginger soy glaze, perfect for weeknight meals or gathering.

Ingredients

2 lb boneless, skinless chicken thighs
20 oz pineapple chunks with juice (reserve juice)
1 red bell pepper, seeded and chopped
1/3 cup soy sauce (use tamari for gluten‑free)
3 cloves garlic, minced
1 tbsp fresh grated ginger
2 tbsp brown sugar
2 tsp cornstarch
2 tbsp water
Chopped scallions & toasted sesame seeds (for garnish)

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Instructions

Trim chicken thighs and place in bottom of slow cooker. Add pineapple chunks (with juice), bell pepper, garlic, ginger, soy sauce, and brown sugar; gently stir.
Cook on low 5–6 h or high 3–4 h until chicken is tender.
About 20 min before serving, whisk cornstarch and water into a slurry; stir into slow cooker and cook uncovered on high until sauce thickens (15–20 min).
Give everything a gentle stir to coat chicken in glossy sauce.
Serve over rice, quinoa, or cauliflower rice; top with chopped scallions and sesame seeds.

Notes

Substitute chicken breasts—reduce cooking time slightly to prevent dryness.
To add spice, stir in 1 tsp sriracha or a finely diced jalapeño.
Mix in extra veggies like snap peas or broccoli—add in the last hour to keep them crisp.
Use arrowroot or tapioca starch instead of cornstarch, 1:1 ratio.
Go gluten‑free with tamari in place of soy sauce.