Description
A tropical-inspired, tender chicken dish with a glossy sweet and savory sauce made with pineapple juice, brown sugar, soy sauce, and bell peppers. Slow-cooked to perfection, this easy weeknight meal delivers fall-apart chicken and a vibrant, sticky glaze.
Ingredients
2 lbs boneless, skinless chicken thighs
1 jar (24 oz) pineapple juice
1/4 cup brown sugar packed
2 tbsp soy sauce
3 tbsp hoisin sauce
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 tbsp vegetable oil
1 tsp minced garlic (or 1/2 tsp garlic powder)
1 tsp ground ginger
Instructions
Increase oven temperature to 375°F (190°C) for broiling at end
Place chicken thighs in crockpot
Combine pineapple juice, brown sugar, soy sauce, hoisin sauce, vegetable oil, garlic, and ginger in a bowl
Pour the sauce over the chicken
Layer sliced bell peppers on top
Secure lid and cook on low for 6-8 hours or high for 3-4 hours
If desired, lift chicken onto a baking sheet, return remaining sauce to crockpot on high for 10-15 minutes
Broil the chicken 4-6 inches from the heat source for golden, caramelized skin
Notes
Chicken thighs are preferable to breasts for enhanced moisture and flavor
For extra richness, add 2 tbsp butter to the sauce (ensure it’s halal-certified if needed)
Store leftovers in airtight containers for up to 4 days
Serves well over steamed jasmine rice or with a citrus slaw
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 35g