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Easy Slow Cooker Hawaiian Chicken Thighs for Busy Nights

Crockpot Hawaiian Chicken Thighs

Tender, shredded chicken thighs slow-cooked in a sweet and savory pineapple-soy sauce with bell peppers and pineapple chunks, finished with a glossy glaze. An easy, hands-off meal that tastes like a tropical getaway.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.2 kg boneless skinless chicken thighs
  • 400 ml pineapple juice unsweetened
  • 100 ml low-sodium chicken stock
  • 80 ml soy sauce or tamari for gluten-free
  • 60 ml tomato ketchup
  • 3 tablespoons brown sugar
  • 4 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon onion powder
  • 400 g can of pineapple chunks in juice drained (reserve 50 ml juice for sauce)
  • 1 large red bell pepper sliced into strips
  • 1 large green bell pepper sliced into strips
  • 1 tablespoon cornflour mixed with 2 tablespoons cold water for thickening
  • Spring onions and sesame seeds for garnish optional

Method
 

  1. Prepare the sauce: In a medium bowl, whisk together the pineapple juice, chicken stock, soy sauce, ketchup, brown sugar, minced garlic, grated ginger, and onion powder. You’ll smell the sweet and savoury aromas mingling—that’s your cue that the base is ready.
  2. Layer the chicken: Place the chicken thighs in the bottom of the slow cooker in a single layer if possible. They should look pale pink and slightly glossy; don’t worry if they overlap a little.
  3. Add the peppers and pineapple: Scatter the sliced bell peppers and drained pineapple chunks over the chicken. The peppers will soften during cooking, so they should look vibrant and firm now.
  4. Pour the sauce: Pour the prepared sauce evenly over the chicken and vegetables. Give everything a gentle stir so the sauce coats the chicken—you’ll see the golden liquid pooling around the edges.
  5. Cook low and slow: Cover and cook on low for 4 hours or on high for 2 hours. After 2 hours on low, check the chicken; it should be starting to look opaque at the edges and the sauce will be bubbling gently around the sides.
  6. Thicken the sauce: About 20 minutes before serving, remove the chicken and peppers with a slotted spoon and set aside. Whisk the cornflour slurry into the hot sauce in the crock. You’ll see the sauce transform from a thin liquid to a glossy, slightly thick glaze as it simmers for a couple of minutes.
  7. Shred and return: Using two forks, shred the chicken thighs—they should pull apart easily with little resistance, revealing tender, juicy strands. Return the shredded chicken and peppers to the thickened sauce and stir to coat everything evenly. The final dish will look glossy and rich, with the pineapple chunks peeking through.
  8. Garnish and serve: Sprinkle with sliced spring onions and sesame seeds if using. The bright green and white of the spring onions against the deep golden sauce makes this dish look as good as it tastes.

Notes

For gluten-free, use tamari instead of soy sauce. Cooking times are for low setting (4 hours); if using high setting, cook for 2 hours. The reserved 50 ml pineapple juice is used only if you need extra liquid for the sauce – otherwise it can be discarded or used in the slurry.