Name: Slow Cooker Hawaiian Chicken
Ingredients: 1½ lbs (680g) boneless, skinless chicken thighs or breasts; 1 (20 oz) can pineapple chunks, drained (reserve ¼ cup juice); ½ cup low-sodium soy sauce (or tamari for gluten-free); ¼ cup packed brown sugar; 2 tbsp apple cider vinegar or rice vinegar; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 small onion, sliced; Optional: 1 bell pepper (sliced), 1–2 tsp sriracha for heat; Cooked white or coconut rice; Fresh cilantro; Lime wedges; Sliced green onions

Ingredients

Scale

1½ lbs (680g) boneless, skinless chicken thighs or breasts
1 (20 oz) can pineapple chunks, drained (reserve ¼ cup juice)
½ cup low-sodium soy sauce (or tamari for gluten-free)
¼ cup packed brown sugar
2 tbsp apple cider vinegar or rice vinegar
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 small onion, sliced
Optional: 1 bell pepper (sliced), 1–2 tsp sriracha for heat

For serving:

Cooked white or coconut rice
Fresh cilantro
Lime wedges
Sliced green onions

Instructions

Prep: Place chicken in slow cooker. Top with onion (and bell pepper if using).
Make sauce: In a bowl, whisk reserved pineapple juice, soy sauce, brown sugar, vinegar, garlic, and ginger. Pour over chicken. Add pineapple chunks.
Cook:
- Low: 6–7 hours
- High: 3–4 hours
Shred: Remove chicken; shred with forks. Return to slow cooker and stir into sauce.
Serve hot over rice, garnished with cilantro, green onions, and lime.

💡 Pro Tips:
– Chicken thighs stay juicier during long cooking.
– For thicker sauce, transfer liquid to a saucepan and simmer 5–10 minutes after cooking.
– Make it a meal prep staple: freezes beautifully for up to 3 months!

Prep Time & Nutrition (per serving, serves 4):