Slow Cooker Hawaiian Pineapple Chicken with crispy chicken thighs, fresh pineapple chunks, onions and bell pepper takes 15 minutes of prep!
Slow Cooker Hawaiian Pineapple Chicken is a quick and easy meal that you can make on a weeknight that will transport you to the Hawaiian Islands.
The first time I make Slow Cooker Hawaiian Pineapple Chicken it was because we were looking for a healthier option to replace Sweet and Sour Chicken, which is one of our favorite takeout meals. As in the past this post is generously sponsored by Foster Farms, who I use exclusively for chicken and have since I was a kid growing up in California.
The tangy and sweet sauce with the pineapples, onions and bell peppers is a flavor we weren’t looking to lose, but the deep fried chunks of chicken had to go.
Foster Farms is a player in the “New Comfort Food” movement which looks to take recipes out of the box, use local, fresh and high quality products (which by the way are antibiotic free) and change the way you think of comfort food.
Gone is the old school Sweet and Sour Chicken takeout and here today is an amazing Slow Cooker Hawaiian Pineapple Chicken that helps you keep your time management in check after you get home from work or school.
With just fifteen minutes of prep time in the morning you can come home, put some rice on the stovetop and by the time it is done cooking you’ll have a fantastic home cooked meal with fresh ingredients instead of takeout!
Comfort Food is moving in a whole new direction these days. People are interested in knowing more about the quality of the products they’re using and where they’re coming from.
Fruits and vegetables are making their way onto the dinner plates with much more frequency and according to a Foster Farms national survey, more than 80 percent choose healthier recipes and more fruits and veggies in their comfort food meals.
Looking for more slow cooker Chicken Recipes?
- Crisp & Juicy Slow Cooker Chicken
- Slow Cooker Jerk Chicken
- Slow Cooker Brown Sugar Garlic Chicken
- Slow Cooker Indian Butter Chicken
- Slow Cooker Thai Peanut Chicken
Tools Used in the making of this Slow Cooker Hawaiian Pineapple Chicken:
Low Sodium Soy Sauce – I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
- 4 Foster Farms Simply Raised Chicken Thighs (bone-in and skin on)
- 2 cups pineapple , cut into 1" chunks
- 1 yellow onion , cut into 1" chunks
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1/2 cup dark brown sugar
- 1 tablespoon grated ginger
- 2 garlic cloves , minced
- 2 teaspoons sesame seeds , optional
- 1 tablespoon cornstarch
- 1 red bell pepper , cut into 1" chunks
- parsley , for garnish
- Using a skillet or the cast aluminum slow cooker insert, brown your Foster Farms Simply Raised Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker.
- Add the pineapple and onion to the bottom of the slow cooker.
- Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker.
- Carefully add the Foster Farms Simply Raised Chicken Thighs back into the slow cooker.
- Cook on low for 5 hours or on high for 3 hours
- Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal.
- Serve with parsley for a garnish if desired.
This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.
This is delish! I did season my chicken with salt and pepper first. Then I just threw it all in together at once (peppers and all) and let it go because that’s why we crockpot! Love the sweetness of the pineapple and the sauce is yummy. Great recipe!
The receipe that I made was Pineapple Chicken & it was delicious & easy to make!! Family loved it!!
Just love this recipe. Having a husband and 5 children I learned to adjust the quantities over the years, increasing them over the years to less and less over the years as all my children flew the coup. I have been making something similar for the past 45 years. The only difference is I use both chicken thighs and chicken legs as well as adding some bacon I have browned in the pan before browning the chicken. The quantity of bacon varies depending on how much and what type I have in the freezer, and how big the pieces are, which are defrosted and patted dry with a paper towel. Though usually, I use 4 slices sliced into 2 1/2 cm pieces – of streaky bacon, or 6 slices of short-cut bacon or 4 slices middle cut bacon). I also add broccoli florets into the mix 30 minutes prior to serving, at the same time the bell peppers (we call them capsicums here in Australia) again the quantity depends on how much I have in the refrigerator. I also season my chicken before browning, sometimes with just a pinch of salt and ground pepper, other times with onion salt or garlic salt. I also use a large can of pineapple in natural syrup (no added sugar) when fresh pineapple is out of season. Draining the can of pineapple really well, reserving a little of the liquid to mix with the cornstarch instead of with water. This is a great recipe that can be easily tweaked to suit your taste and has been a true hit with my family, and now my grandchildren, over the past 45 years.
I used 6 boneless skinless chicken thighs, 32 oz can of pineapple with juice, 1/4 cup of coconut sugar, hemp seeds instead of sesame seeds, arrowroot instead of corn starch. I added 2 crowns broccoli with the red peppers the last 30 minutes. I used coco aminos instead of soy. Next time I will add more chicken and 1/2 tsp sea salt and 1/2 black pepper. And 1 more tbs of arrow root became of the addition of pineapple juice
Will there be enough liquid?
Won’t the chicken skin be mushy after cooking in the liquid? Why does the picture look like the skin is still nice and crisp?
Yes! I just made it today and while it was really tasty I had to remove the chicken skin because it was soggy and mushy! I’m not sure how you would keep it beautiful and crispy like the picture? I think next time I would just buy the chicken without the skin.
Don’t see when to add the sesame seeds. Are they an ingredient or garnish? Do you mix the wet ingredients together before adding or just separately to the pot? Is the time for browning for each side or total?
Tried the recipe and just added 1/3 cup of brown sugar. Used 6 chicken thighs.
Way…way too sweet! Rescued it by draining the pepper onions and pineapple and washing it in cold water. Dumped 3/4 of the sauce out. Added chicken stock and put everything back in.
Looks good but these calories are absolutely wrong. I forgot to add the bell pepper to the calories and it’s still 421 cal per serving. Recipe says 193.
Kind of deceiving.
I’ve made this a few times now and is becoming a firm favourite for all seasons. I tried it with chicken breast, but found the meat was very dry so only use thighs and drumsticks now. Its fresh and light for the warmer days and by slightly increasing the ginger, gives it added warmth for colder days.
For health issues, I have to follow the Low Fodmap diet which is complex and hard to find recipes without strings of ingredients that I know I react to. This one is loved by all and so easy to adapt. I’m fine with raw honey and by using spring onion tops instead of onion, I get the flavouring. Another way to get it is to cut a red onion in half and placing in the bottom of the slow cooker. I remove both portions before serving to ensure I don’t eat any by accident and those who want any can help themselves.
So glad you were able to adapt this recipe to meet your needs. Thank you for sharing, others will benefit from what you have shared.
Great base recipe Browned thighs so they looked more like fried chicken. Added red, orange and Yellow peppers. Didn’t drain the pineapple so I would have sauce for the rice. You can add more cornstarch if you like it thicker Turned out yummy.
Thank you, David!
I used bone in chicken 9not Foster Farms though a little pricier than the rest) and it was great according to the gang. I personally wont eat dark meat chicken so next time its white meat. Hey I am the cook. Right? So my question what does the cook time change to?
I just asked about using skinless chicken breasts then read your comment on another recipe of how the skin becomes crispy as the underlying fat is rendered off and adds flavor to the dish. My question then is really only can I substitute chicken breasts for thighs?
Yes, you can
Delicious – I made with boneless breasts instead. Liked by all ? and did on high for 3 hours. I used frozen pineapple chunks as well. Will definitely make again
It looks delicious but I do not like dark meat or skin at all. Can this be made with skinless chicken breasts? So many luscious looking recipes on your site call for chicken thighs so my question is for several recipes.
Yes, you can use skinless chicken breast. As well as the other recipes that call for thighs.
I tried this in my instant pot and it turned out really good. I may have overcooked a little so next time I’ll shorten the cooking time. I’ll have to try it in my crock pot too. Great recipe. Thank you
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