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Crockpot Hawaiian Pineapple Chicken Thighs with Bell Peppers
Print Recipe Pin Recipe
Course Main Course
Cuisine Hawaiian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1 (20-ounce) can pineapple chunks, with juice
  • 2 bell peppers, sliced
  • 1 small onion, sliced
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • Cooked rice, for serving
  • Sliced green onions, for garnish

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the sliced bell peppers and onion on top of the chicken.
  • Pour the pineapple chunks and their juice over the vegetables and chicken.
  • In a small bowl, stir together the soy sauce, brown sugar, minced garlic, grated ginger, and black pepper.
  • Pour the sauce mixture evenly over everything in the slow cooker.
  • Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F.
  • Serve the chicken, peppers, and pineapple over cooked rice and top with sliced green onions.

Notes

The pineapple juice helps keep the chicken moist during longer cooking times, so avoid draining the can. If you want a thicker sauce for meal prep containers, remove the chicken after cooking and stir a cornstarch slurry into the liquid, then let it cook on high for 15 minutes. Store portions with rice in airtight containers for up to four days and reheat gently to prevent the peppers from becoming too soft.
Course: Main Course
Cuisine: Hawaiian
Equipment: Slow Cooker, Knife, Cutting Board, Measuring Cups