This Hawaiian Pineapple chicken is a fall off the bone hit. Just a few minutes of hands on time and your trusty crock pot or instant pot does the rest!
Ingredients
6 bone in chicken thighs, skin removed
1 20oz can pineapple rings, syrup discarded
1 red bell pepper, cut into rings or strips
3 garlic cloves, chopped
2 scallions, chopped
1 Tbsp fresh ginger, chopped
1 Red chili, chopped (or 1/2-1 tsp dried red chili flakes)
1.5 cups pineapple juice
1/4 cup brown sugar, packed
2 Tbsp honey
2 Tbsp ketchup
1 Tbsp mustard
3 Tbsp soy sauce
Salt and pepper to taste
Instructions
Place chicken in lightly greased crock pot. (see note 1)
Mix Pineapple juice, ketchup, soy sauce, mustard, brown sugar, honey, salt and pepper, ginger, garlic, scallions and red chili in a bowl. Pour over chicken.
Place pineapple rings atop chicken.
Cover and cook 5-6 hours on low or 3-4 hours on high. With one hour remaining, place peppers on top of pineapple.
Optional: If you prefer a thicker sauce, remove some of the sauce to a pan on stovetop over medium high heat. Make a slurry of water and corn starch. Gradually stir in slurry until you reach desired consistency.
Notes
For a little more umami flavor, you can first brown the chicken in a greased pan on stovetop.
Mix Pineapple juice, ketchup, soy sauce, mustard, brown sugar, honey, salt and pepper ginger, garlic, scallions and red chili in a bowl. Pour over chicken.
Place pineapple rings atop chicken.
Close and seal lid.
Select the Poultry function and adjust the time to 12 minutes on High Pressure.
Use a 10 minute Natural release then open the lid.