Description
This Crockpot Hawaiian Chicken recipe features tender boneless, skinless chicken thighs slow-cooked with vibrant red bell peppers, pineapple, garlic, and ginger in a sweet and savory sauce made from coconut sugar, soy sauce, and honey. The sauce is thickened with arrowroot starch for a luscious finish. Perfect for a hands-off meal, it’s easy to prepare and full of tropical flavor, ideal served over rice or with your favorite vegetables.
Ingredients
Scale
Chicken and Vegetables
- 2 lb. chicken thighs, boneless and skinless
- Salt and pepper, to taste
- 2 red bell peppers, sliced, seeds removed
- 1/2 cup yellow onion, diced
- 2 cups fresh pineapple, cut into small cubes
- 3 garlic cloves, minced
- 1/2 tsp fresh ginger, grated
Sauce
- 1/4 cup coconut sugar (or brown sugar as substitute)
- 3 tbsp soy sauce (or tamari or coconut aminos as substitute)
- 2 tbsp honey
- 2 tbsp arrowroot starch (or cornstarch as substitute)
- 2 tbsp water
Garnish
- 2 tbsp green onions, chopped (or more to taste)
Instructions
- Prepare the crockpot and chicken: Spray the inside of your crockpot with nonstick spray. Season the chicken thighs liberally with salt and pepper, then place them evenly at the bottom of the crockpot.
- Add vegetables and pineapple: Layer the sliced red bell peppers, diced onion, cubed pineapple, minced garlic, grated fresh ginger, and coconut sugar over the chicken in the crockpot, distributing them evenly.
- Mix and pour sauce: In a small bowl, whisk together the soy sauce and honey until combined. Pour this mixture evenly over the chicken and vegetables in the crockpot.
- Slow cook the chicken: Cover and cook on LOW setting for 4 to 5 hours, allowing the flavors to meld and the chicken to become tender.
- Thicken the sauce: In a small bowl, whisk the arrowroot starch (or cornstarch) together with water to form a slurry. Pour this paste into the crockpot, stirring gently to incorporate. Continue cooking on LOW for an additional 30 to 40 minutes until the sauce has thickened beautifully.
- Serve and garnish: Serve the Hawaiian chicken over cooked rice or alongside your favorite steamed vegetables. Sprinkle chopped green onions on top for freshness and added flavor. Enjoy your tropical-inspired meal!
Notes
- Calories per serving are estimated; the recipe yields 4-6 servings.
- Substitutions: Use brown sugar instead of coconut sugar; cornstarch can replace arrowroot; soy sauce can be swapped for tamari or coconut aminos.
- For best results, use fresh pineapple. If using canned pineapple, drain all liquid before adding to prevent excess moisture.
- This recipe is great for meal prep and can be reheated without losing flavor or texture.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 320
- Sugar: 15g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
