Transport your taste buds to a tropical paradise with this Crock Pot Sticky Hawaiian Chicken! This dish combines tender chicken thighs with a flavorful mix of pineapple juice, soy sauce, brown sugar, garlic, and ginger, creating a perfect balance of sweet and savory. With minimal prep and slow-cooking magic, you’ll have a deliciously sticky, island-inspired meal that’s perfect for busy days and family dinners alike. Garnished with green onions and sesame seeds, this dish is as beautiful as it is tasty.
Ingredients
- 1.5 pounds (680 grams) of skinless, boneless chicken thighs
- 1 cup (240 ml) pineapple juice
- ½ cup (120 ml) soy sauce
- ⅓ cup (80 g) brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon ketchup
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
- 1 cup (165 g) pineapple chunks (optional, for added texture)
- Chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the sauce: In a medium bowl, combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and ketchup. Stir well until the brown sugar is dissolved.
- Assemble in the crock pot: Place the chicken thighs in the crock pot, and pour the prepared sauce over the chicken, ensuring the pieces are evenly coated.
- Simmer the dish: Place the lid on the slow cooker and let it cook on the low setting for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken becomes tender and fully cooked.
- Prepare the sauce thickener: In a separate small bowl, combine cornstarch with a splash of water to form a smooth slurry. About 30 minutes before the cooking time is up, stir the cornstarch slurry into the crock pot. If using, add pineapple chunks at this time for extra texture. Cover and cook on high for the remaining 30 minutes until the sauce thickens to a sticky consistency.
- Serve: Garnish the chicken with chopped green onions and sesame seeds before serving. Serve with steamed rice, or add it over a bed of vegetables for a complete meal.
Conclusion:
This Crock Pot Sticky Hawaiian Chicken is an easy way to bring tropical flavors to your dinner table. The slow cooker does all the work, creating a rich, sticky sauce that coats the chicken perfectly. The sweet pineapple juice, balanced with savory soy sauce and aromatic ginger and garlic, brings a unique flavor that’s hard to resist. Garnished with green onions and sesame seeds, this dish is a showstopper for family dinners or gatherings.
Crock Pot Sticky Hawaiian Chicken: Sweet and Savory Island-Inspired Delight
Ingredients
- 1.5 pounds 680 grams of skinless, boneless chicken thighs
- 1 cup 240 ml pineapple juice
- ½ cup 120 ml soy sauce
- ⅓ cup 80 g brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon ketchup
- 1 tablespoon cornstarch for thickening
- 2 tablespoons water for cornstarch slurry
- 1 cup 165 g pineapple chunks (optional, for added texture)
- Chopped green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the sauce: In a medium bowl, combine pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and ketchup. Stir well until the brown sugar is dissolved.
- Assemble in the crock pot: Place the chicken thighs in the crock pot, and pour the prepared sauce over the chicken, ensuring the pieces are evenly coated.
- Simmer the dish: Place the lid on the slow cooker and let it cook on the low setting for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken becomes tender and fully cooked.
- Prepare the sauce thickener: In a separate small bowl, combine cornstarch with a splash of water to form a smooth slurry. About 30 minutes before the cooking time is up, stir the cornstarch slurry into the crock pot. If using, add pineapple chunks at this time for extra texture. Cover and cook on high for the remaining 30 minutes until the sauce thickens to a sticky consistency.
- Serve: Garnish the chicken with chopped green onions and sesame seeds before serving. Serve with steamed rice, or add it over a bed of vegetables for a complete meal.