Description
Transport yourself to a sunny paradise with this Sweet Hawaiian Chicken, featuring tender chicken, juicy pineapple, and vibrant peppers coated in a sweet barbecue sauce.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (20 oz) pineapple chunks, drained (juice reserved)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup barbecue sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
- Cooked rice
- Chopped green onions
- Sesame seeds
Instructions
- Place the chicken breasts or thighs in the bottom of your crockpot.
- Add the pineapple chunks, red bell pepper, and yellow bell pepper on top of the chicken.
- In a medium bowl, whisk together the reserved pineapple juice, barbecue sauce, soy sauce, brown sugar, grated ginger, and minced garlic until well combined.
- Pour the sauce mixture over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove it and shred it using two forks. Return the shredded chicken to the crockpot.
- In a small bowl, mix the cornstarch and cold water until smooth. Add this mixture to the crockpot to thicken the sauce.
- Stir everything together and cook on high for an additional 15-20 minutes, until the sauce has thickened.
- Serve the sweet Hawaiian chicken over cooked rice, garnished with chopped green onions and sesame seeds.
Notes
For a spicier kick, add a splash of sriracha or red pepper flakes to the sauce mixture. Letting the chicken sit in the crockpot after cooking enhances the flavors.
