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sweet hawaiian chicken 760083161

Slow Cooker Sweet Hawaiian Chicken with Peppers and Pineapple

Slow-cooker sweet Hawaiian chicken with juicy chicken, red bell pepper, and pineapple in a glossy sticky sweet-tangy sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lb (about 900 g) chicken thighs or boneless skinless chicken breast
  • 1 large red bell pepper, seeded and chopped into 1-inch pieces
  • 1 can (20 oz / 567 g) pineapple chunks with juice undrained
  • 1/3 cup (80 ml) soy sauce
  • 1/3 cup (80 ml) barbecue sauce
  • 1/4 cup (about 50 g) packed light brown sugar
  • 1/4 cup (60 ml) orange juice
  • 2 tablespoons (30 ml) toasted sesame oil
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon minced garlic about 3 cloves
  • 1/2 teaspoon grated fresh ginger
  • 1/4 cup sliced green onions for serving
  • 1 teaspoon sesame seeds for serving

Method
 

  1. Combine the chicken, bell pepper, pineapple with its juice, soy sauce, barbecue sauce, brown sugar, orange juice, sesame oil, rice vinegar, garlic, and ginger in the slow cooker. Stir gently to coat the chicken.
  2. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the chicken is cooked through and tender.
  3. Spoon the sauce over the chicken, then finish each portion with sliced green onions and sesame seeds.

Nutrition

Calories: 440kcalCarbohydrates: 32gProtein: 39gFat: 19gSaturated Fat: 5gCholesterol: 160mgSodium: 1030mgFiber: 1gSugar: 26g

Notes

Choose boneless, skinless chicken thighs for the juiciest result; chicken breasts work too, so check at the 2-hour mark on low to avoid dryness.
If you are sensitive to salt, use reduced-sodium soy sauce, because the barbecue sauce and soy sauce can make the dish quite salty.
To make ahead, measure and whisk the sauce ingredients the night before and refrigerate them in a covered container.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 2 months.
Serve over steamed jasmine rice, noodles, or toasted rolls, and add ripe sliced California avocado for a creamy contrast.
If the sauce looks thin after cooking, remove the lid and let the slow cooker sit on warm for 10 minutes to thicken before serving.

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