Description
Sweet and savory slow cooker Hawaiian chicken with juicy pineapple, tender chicken, and a delicious caramelized glaze. Perfect served over rice!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 (20 ounce) can pineapple chunks, undrained
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup brown sugar, packed
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Cooked rice, for serving
- Optional: Sliced green onions, for garnish
- Optional: Toasted sesame seeds, for garnish
Instructions
- Place chicken thighs in the bottom of your slow cooker.
- Pour the entire can of pineapple chunks, including the juice, over the chicken.
- Pour barbecue sauce over the pineapple and chicken.
- Sprinkle brown sugar evenly over the barbecue sauce.
- Pour soy sauce over everything in the slow cooker.
- Add apple cider vinegar to the slow cooker.
- Stir well to combine all ingredients, ensuring the chicken is coated in the sauce.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded with a fork.
- Use two forks to shred the chicken directly in the slow cooker.
- In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
- Pour the cornstarch slurry into the slow cooker with the shredded chicken and sauce.
- Stir well to combine.
- Cover the slow cooker and cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
- Serve the Hawaiian chicken over cooked rice.
- Garnish with sliced green onions and toasted sesame seeds, if desired.
Notes
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the slow cooker for a little heat.
- Add vegetables: Toss in some chopped bell peppers, onions, or even broccoli florets during the last hour of cooking for a more complete meal.
- Pineapple variations: If you don’t have pineapple chunks, you can use crushed pineapple or even pineapple juice. Just adjust the amount of brown sugar accordingly.
- Chicken breasts: If using chicken breasts, consider adding a little chicken broth to the slow cooker to help keep them moist.
- Make it ahead: You can prepare the chicken and sauce ahead of time and store it in the refrigerator overnight. Then, just pop it in the slow cooker in the morning.
- Freezing: This Hawaiian chicken freezes well. Let it cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
- Serving suggestions: This chicken is also great in sliders, tacos, or even on top of a baked potato.
- Sauce too thin: If the sauce is too thin after cooking, you can thicken it by adding more cornstarch slurry. Just whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the slow cooker. Stir well and cook on high for another 5-10 minutes, or until the sauce has thickened to your desired consistency.
- Sauce too thick: If the sauce is too thick, you can thin it out by adding a little chicken broth or water.
- Chicken is dry: If the chicken is dry, you may have overcooked it. Next time, try cooking it for a shorter amount of time. You can also add a little chicken broth to the slow cooker to help keep the chicken moist.
- Chicken is not cooked through: If the chicken is not cooked through, continue cooking it until it is easily shredded with a fork.
- Too sweet: If the dish is too sweet, add a splash of apple cider vinegar or lemon juice to balance the flavors.
- Too salty: If the dish is too salty, add a pinch of brown sugar or a splash of pineapple juice to balance the flavors.
- Prep Time: 10 minutes
- Cook Time: 375 minutes