Tender Hawaiian Chicken with Pineapple and Bacon (Print version)
Slow-cooked Hawaiian chicken with pineapple, smoky bacon, bell peppers, and a sweet-savory sauce for rice bowls, buns, or family dinners.
# Ingredients:
For the chicken
01 -
1 3/4 lb (800 g) boneless skinless chicken thighs or chicken breasts
02 -
6 slices bacon, cooked crisp and chopped
03 -
1 can (20 oz or 565 g) pineapple chunks in juice, drained, 1/4 cup juice reserved
04 -
1 red bell pepper, diced
05 -
1 green bell pepper, diced
For the sauce
06 -
1 cup (240 ml) gluten-free barbecue sauce
07 -
1/4 cup (60 ml) reserved pineapple juice
08 -
2 tablespoons tamari or soy sauce
09 -
1 tablespoon Worcestershire sauce
10 -
1 tablespoon apple cider vinegar
11 -
2 cloves garlic, minced
12 -
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
13 -
1/2 teaspoon black pepper
14 -
1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional
15 -
2 tablespoons sliced green onions, for serving
# Instructions:
01 -
Cook the bacon in a skillet until crisp. Drain well, chop it, and reserve about 2 tablespoons for topping at the end.
02 -
In a bowl, whisk together the barbecue sauce, reserved pineapple juice, tamari, Worcestershire sauce, vinegar, garlic, ginger, and black pepper.
03 -
Place the chicken in the bottom of a 5- to 6-quart slow cooker. Add the drained pineapple, most of the bacon, and the sauce over the top.
04 -
Cover and cook on low for 5 hours for thighs or about 4 hours for breasts, until the chicken reaches 165°F and pulls apart easily.
05 -
Stir in the red and green bell peppers during the last 30 minutes of cooking so they soften but keep some texture.
06 -
Shred the chicken with two forks. If you want a thicker sauce, stir in the cornstarch slurry and cook uncovered for 10-15 minutes. Top with reserved bacon and green onions before serving.
# Good to know:
01 -
Serve over rice, in sandwich buns, or in lettuce cups.
02 -
Drain pineapple well so the sauce stays thick.
03 -
Use thawed chicken for safe, even slow cooking.