Ingredients:
Chicken: 2 pounds of boneless, skinless chicken breasts or thighs, depending on your preference. Thighs will offer a richer flavor and more tenderness.
Pineapple: 1 cup of diced fresh pineapple, plus additional slices or rings for serving. Fresh pineapple will give a brighter flavor, but canned pineapple (in juice, not syrup) is a convenient alternative.
Barbecue Sauce: 1 cup of your favorite barbecue sauce, which will serve as the base for the sauce. A smoky or sweet-and-spicy variety works well here, complementing the sweetness of the pineapple.
Soy Sauce: 2 tablespoons, to add depth and umami to the sauce.
Garlic: 2 cloves, minced, to introduce a subtle sharpness that balances the sweetness.
Brown Sugar: 2 tablespoons, to enhance the natural sweetness of the pineapple and barbecue sauce.
Ginger: 1 tablespoon of fresh ginger, grated, for a warm, spicy kick that pairs beautifully with the sweetness of the other ingredients.
Bell Peppers: 1 red and 1 green bell pepper, cut into bite-sized pieces, to add color, crunch, and a slight bitterness that contrasts with the dish’s overall sweetness.
Onion: 1 medium-sized onion, chopped, to provide a savory backdrop to the dish.
Cornstarch: 2 tablespoons mixed with 2 tablespoons of water, to thicken the sauce if desired.
Instructions:
Prepare the Chicken: Place the chicken breasts or thighs in the bottom of your slow cooker.
Mix the Sauce: In a medium bowl, combine the barbecue sauce, soy sauce, minced garlic, brown sugar, and grated ginger. Stir until well mixed. Pour this mixture over the chicken in the slow cooker, ensuring each piece is well-coated.
Add Pineapple and Vegetables: Scatter the diced pineapple, bell peppers, and onion over the chicken. The natural juices from the pineapple and vegetables will meld with the sauce as they cook, creating a rich, complex flavor profile.
Slow Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked through.
Thicken the Sauce (Optional): If you prefer a thicker sauce, mix cornstarch with water to create a slurry. In the last 30 minutes of cooking, stir in the cornstarch mixture, and allow it to simmer and thicken the sauce.
Serve: Serve the Hawaiian Pineapple Chicken over a bed of steamed rice, garnished with additional pineapple slices or rings. The rice will soak up the delicious sauce, making each bite a perfect blend of savory, sweet, and tangy flavors.
Closing Thoughts:
The Low Cooker Hawaiian Pineapple Chicken is not just a dish; it’s an experience. It’s an invitation to slow down and savor the rich, comforting flavors that meld together in your slow cooker, creating a meal that’s both simple and exotic. It’s perfect for busy weeknights when you crave something delicious but don’t have the time to stand over the stove, or for weekends when you want to impress guests with your culinary prowess without spending hours in the kitchen. Let this dish be a reminder of the power of good food to transport us to far-off places, bringing a touch of the tropical to our tables and hearts.