Crock Pot Hawaiian Pineapple Chicken
This here Crock Pot Hawaiian Pineapple Chicken is bound to be a crowd-pleaser, y’all! Juicy chicken simmers away in a sweet ‘n salty marinade with a delightful pineapple kick, addin’ that tropical flair we all love. Serve it over a bed of rice for a scrumptious, well-rounded meal you’ll find yourself cookin’ up time and time again.
Servings: 4
Ingredients
- 2 lbs boneless skinless chicken thighs (cut into 1″ pieces)
- 1 20 oz can pineapple chunks with juice (don’t drain)
- ¼ cup brown sugar
- 1 red bell pepper chopped into 1″ pieces
- 1 yellow onion chopped into 1″ pieces
- 1 yellow bell pepper chopped into 1″ pieces
- 2 tsp garlic
- ¼ cup orange juice
- ½ tsp ground ginger
- 2 tbsp low sodium soy sauce
- ½ cup ketchup
- 3 tbsp cornstarch
- ¼ cup water
Instructions
- Start by addin’ the chopped chicken thighs to your trusty Crock-Pot. Next, toss in the pineapple chunks with their juice, brown sugar, orange juice, red and yellow bell peppers, onion, garlic, ginger, soy sauce, and ketchup. Give it all a good mixin’ ’til everything’s well combined.
- Cover it up and let it cook on LOW for 7-8 hours or, if you’re in a hurry, on HIGH for 3-4 hours.
- When you’ve got about 30 minutes left on the timer, whisk together the water and cornstarch in a small bowl ’til there ain’t a lump in sight. Pour it into the Crock-Pot, stir it in, and let it keep cookin’ for those last 30 minutes.
- Serve this mouthwaterin’ dish over rice and garnish with some diced green onion for a lil’ extra flair.
