Description
This Hawaiian Chicken is a flavorful slow-cooked dish featuring tender chicken breasts in a sweet and savory sauce, combined with bell peppers, onions, and pineapple. It’s an easy, tropical meal perfect for serving over rice, making it a delicious escape any night of the week.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup bell peppers (red and green, sliced)
- 1 medium onion (sliced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Cooked rice (for serving)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Rinse the chicken breasts under cold water and pat them dry with paper towels.
- Slice the bell peppers and onion into thin strips.
- If using fresh pineapple, cut it into bite-sized chunks. If using canned, drain it well.
- In a medium bowl, combine soy sauce, brown sugar, ketchup, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Whisk until the sugar is dissolved.
- Place the chicken breasts at the bottom of the slow cooker.
- Layer the sliced bell peppers and onions over the chicken.
- Add the pineapple chunks on top of the vegetables.
- Pour the sauce mixture over everything, ensuring the chicken and veggies are well coated.
- Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through cooking for even results.
- Check that the chicken has reached an internal temperature of 165°F (75°C). If not, cook longer.
- Remove the chicken from the slow cooker and let it rest for a few minutes.
- To thicken the sauce, transfer it to a saucepan, bring to a simmer, and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) until desired thickness is reached.
- Shred the chicken if desired, serve over cooked rice, and garnish with chopped green onions and sesame seeds.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- This dish pairs well with steamed vegetables or a fresh salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes