Crockpot Hawaiian Chicken
Crockpot Hawaiian chicken is a dump-and-go dinner with pineapple, ginger, honey, and chicken thighs simmer in saucy, tropical rice bowl.
Servings: 6 servings
Calories: 391kcal
Equipment
1 crockpot
Ingredients
- ⅓ cup coconut aminos or tamari for gluten-free
- 3 tablespoons honey
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 2 teaspoons fresh ginger grated (or ½ teaspoon ground ginger)
- 15 oz pineapple rings juice reserved
- 2 tablespoon arrowroot starch or cornstarch
- 1 ½ lbs boneless skinless chicken thighs
- 1 red bell pepper chopped
- ½ red onion chopped
- 4 cups cooked white rice for serving
- Chopped green onions for garnish
Instructions
- In the bottom of the crockpot, whisk together the coconut aminos, honey, ketchup, rice vinegar, garlic, ginger, pineapple juice, and arrowroot starch until smooth.⅓ cup coconut aminos, 3 tablespoons honey, 2 tablespoons ketchup, 1 tablespoon rice vinegar, 3 cloves garlic, 2 teaspoons fresh ginger, 15 oz pineapple rings, 2 tablespoon arrowroot starch
- Add the bell pepper, red onion, and chicken thighs and toss to coat in the sauce. Arrange the pineapple rings on top in an even layer.1 ½ lbs boneless, 1 red bell pepper, ½ red onion
- Cover and cook on LOW for 4 – 6 hours or HIGH for 2 – 3 hours, until the chicken is cooked through and tender.
- Pull the chicken into smaller pieces with two forks and stir everything together in the sauce.
- Serve warm over white rice, topped with green onions.4 cups cooked white rice, Chopped green onions
Nutrition
Calories: 391kcal | Carbohydrates: 57g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 412mg | Potassium: 637mg | Fiber: 2g | Sugar: 21g | Vitamin A: 682IU | Vitamin C: 33mg | Calcium: 38mg | Iron: 2mg