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Slow-Cooker Hawaiian Pineapple Chicken

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Slow-Cooker Hawaiian Pineapple Chicken
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 6
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This easy-to-make weeknight dinner will whisk you away to the tropics in three simple steps.
Updated Feb 10, 2017

Ingredients

  • 2 lb boneless skinless chicken thighs
  • 1 to 2 cloves garlic, finely chopped
  • 1 1/2 cups honey bbq sauce
  • 1 can (20 oz) pineapple chunks, drained and 1/4 cup liquid reserved
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small yellow bell pepper, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 3 cups cooked rice
  • Chopped fresh parsley, if desired

Steps

  • 1
    Spray 4- to 5-quart slow cooker with cooking spray. Place chicken thighs in slow cooker.
  • 2
    Top with garlic and sauce. Add pineapple chunks and 1/4 cup reserved liquid.
  • 3
    Cover; cook on High heat setting 3 hours or on Low heat setting 5 hours. When 30 minutes are left of cook time, add bell peppers. In small bowl, beat cornstarch and 1/4 cup water. Stir into slow cooker. Cover; cook on High heat setting for remaining time.
  • 4
    Serve with rice and parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use pineapple canned in juice or syrup, depending how much sweetness you want.

Nutrition

Nutrition Facts are not available for this recipe
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