I told you I’m obsessed with my slow cooker 😛 I decided to expand my horizons a little from American and Italian food and I am glad I did because this Hawaiian chicken was awesome!
I found this recipe on the same site as the Maple and Brown Sugar Pork Tenderloin (http://joelens.blogspot.com/2012/02/12-more-crockpot-recipes-for-stress.html) and made it yesterday on the last day our friends were visiting from Idaho. We had plans to run around all day, but also didn’t want to eat out for another meal so I decided a slow cooker meal was the best way to go. Again this is a really quick and easy recipe that is extremely flavorful. All four of us loved it and my husband and I are definitely putting this in our regular meal rotation
Prep: 20- 25 minutes (includes reducing the sauce for 10 minutes)
Cook: 4 to 6 hours on low (if you use boneless skinless chicken breasts the cooking time will be shorter…you can check if the chicken is done with a meat thermometer when it reaches at least 165 degrees Fahrenheit)
- 2/3 cups crushed pineapple, undrained
- 1/2 cup packed light brown sugar
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce (or gluten free tamari or liquid aminos)
- 6 garlic cloves, minced
- 2 tablespoons minced or grated ginger
- 4 pounds bone-in, skin-on chicken pieces (or boneless skinless chicken breast if you prefer)
- 1 1/2 cup chopped mixed bell peppers
Coat slow cooker with cooking spray. Transfer sauce to slow cooker.
Season chicken with salt & pepper, add to slow cooker and coat evenly with sauce. Cover and cook until chicken is tender, 4 to 6 hours on low.
About 30 minutes before the chicken is done, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened and then transfer to the crockpot. Stir to combine and allow to finish cooking with the chicken.
Serve in a serving dish with juices. I served ours over jasmine rice which was delectable!