Description
Tender slow-cooked chicken thighs simmered in a sweet and tangy pineapple soy sauce, then shredded and served over rice for an easy, flavorful Hawaiian-inspired meal.
Ingredients
2 pounds boneless skinless chicken thighs
1 (20-ounce) can pineapple slices with juice (about 1 cup juice reserved)
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup low sodium soy sauce
3 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch
2 tablespoons cold water
Cooked rice, for serving
Optional: chopped green onions and sesame seeds for garnish
Instructions
- Place the chicken thighs in an even layer in the crockpot.
- In a medium bowl, whisk together the pineapple juice, ketchup, brown sugar, soy sauce, minced ginger, and minced garlic until well combined.
- Pour the sauce over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the crockpot and transfer to a bowl.
- In a small bowl, mix the cornstarch and cold water to form a slurry. Stir the slurry into the sauce in the crockpot and cook until thickened.
- Shred the chicken using two forks.
- Return the shredded chicken to the crockpot and stir to coat in the thickened sauce.
- Serve over cooked rice and garnish with green onions and sesame seeds if desired.
Notes
Chicken breasts can be substituted for thighs for a leaner option.
Double the sauce ingredients for extra sauce to drizzle over rice.
Add sriracha or red pepper flakes for heat.
Crushed pineapple can be added for extra tropical flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
For gluten-free, use tamari or gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 524 kcal
- Sugar: 34 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg
