Crock Pot Sticky Hawaiian Chicken: Sweet and Savory Island-Inspired Delight
Slow-cooked Hawaiian chicken thighs with a sticky,sweet, and savory pineapple sauce, garnished with green onions and sesameseeds. Perfect for an easy tropical-inspired dinner.
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.
Nutrition
Calories: 353kcal
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