Description
Tropical Hawaiian chicken thighs blend sweet and savory flavors from Pacific island cuisine. Succulent marinade and grilling technique create a delicious meal perfect for summer gatherings with friends and family.
Ingredients
Scale
Main Protein:
- 2 pounds (0.9 kg) bone-in, skin-on chicken thighs
Seasoning and Spices:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 3 cloves garlic, minced
Sauce and Sweet Elements:
- 1 tablespoon butter
- 1 can (20 ounces/567 grams) pineapple rings, juice reserved
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup low-sodium soy sauce
Instructions
- Prepare the chicken by gently patting the thighs dry with paper towels. Create a seasoning blend using garlic powder, paprika, and black pepper. Coat both sides of the chicken thoroughly, ensuring some seasoning gets under the skin for enhanced flavor. Allow the chicken to rest briefly.
- Drain pineapple rings, collecting the juice in a separate container. Refrigerate the rings for later use, keeping them chilled to create a temperature contrast with the hot chicken.
- Heat a large skillet to medium-high and melt butter until it foams. Carefully place seasoned chicken thighs skin-side down, avoiding overcrowding. Sear for 3-4 minutes until the skin turns golden brown, developing a rich flavor foundation.
- Transfer the seared chicken thighs to a slow cooker, arranging them in a single layer. The initial sear provides color and initial flavor before slow cooking.
- Craft the Hawaiian sauce by whisking together pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and minced garlic until well combined and sugar mostly dissolves.
- Pour the prepared sauce evenly over chicken thighs in the slow cooker. Cook on low for 6 hours or high for 4 hours, allowing the chicken to become tender and absorb the sauce flavors. The sauce will gradually thicken during cooking.
- Remove the chicken from the slow cooker and place on a baking sheet. Top each thigh with a chilled pineapple ring. Broil at 500°F for 2-3 minutes, carefully monitoring until the chicken skin and pineapple edges caramelize and turn golden, intensifying the dish’s overall flavor and texture.
Notes
- Pat chicken thighs completely dry to ensure perfect seasoning adhesion and beautiful browning.
- Use high-quality pineapple juice for a more authentic and vibrant Hawaiian flavor profile.
- Avoid overcrowding the skillet during searing to guarantee even golden-brown coloration on chicken skin.
- Cold pineapple rings create delightful temperature contrast when added to hot chicken, enhancing overall taste experience.
- Carefully monitor broiling time to prevent burning while achieving gorgeous caramelization.
- Substitute coconut aminos for soy sauce to make the recipe gluten-free and lower sodium.
- Consider using boneless chicken thighs for quicker cooking and easier serving if preferred.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg