Ingredients
1.5 lbs boneless, skinless chicken thighs, halal-certified
1 20-oz can pineapple chunks (or fresh pineapples diced)
1/4 cup tamari (alcohol-free soy sauce alternative)
1/4 cup brown sugar
2 tbsp grated ginger
3 cloves garlic, minced
1 red bell pepper, julienned
2 tbsp cooking oil (vegetable or coconut oil)
2 tbsp cornstarch
1/4 cup water
Scallions (chopped), for garnish
Instructions
Pat chicken thighs dry and season with salt and pepper.
Heat cooking oil in a skillet over medium heat; sauté garlic, ginger, and scallions for 1-2 minutes.
Add chicken to the skillet and cook until lightly browned (about 3 minutes per side).
Transfer chicken to the slow cooker.
In a bowl, mix tamari, brown sugar, pineapple juice (from pineapple chunks), and julienned red bell pepper.
Pour the pineapple glaze over the chicken.
Cook on LOW for 4 hours or HIGH for 2 hours.
In a separate bowl, whisk cornstarch and water to create a slurry.
During the last hour, stir the sauce, then add the cornstarch slurry to thicken.
Garnish with remaining scallions before serving.
Notes
For gluten-free: Use tamari. For vegan option: Replace chicken with tofu or jackfruit.
Freeze individual portions for meal prep up to 3 months.
Serves 6, adjust portion sizes if serving fewer people.
Pair with coconut rice and steamed broccoli for a traditional Hawaiian plate.
- Prep Time: 15
- Cook Time: 4
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl (approx 2.5 cups with rice)
- Calories: 420
- Sugar: 25g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg