Hawaiian Chicken Thighs (Print Version)
# Ingredients:
01 -
2 pounds chicken thighs, skin-on, bone-in
02 -
3 garlic cloves, finely chopped
03 -
¼ teaspoon grated or powdered ginger
04 -
½ cup packed brown sugar
05 -
¼ cup soy sauce, low-sodium works best
06 -
⅓ cup regular ketchup
07 -
1 tablespoon unsalted butter
08 -
½ teaspoon garlic powder
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon ground black pepper
11 -
1 can (20 ounces) pineapple rings, don’t throw out the juice
# Instructions:
01 -
Make sure to dry the chicken thighs well using paper towels, so the seasoning sticks better. In a small bowl, mix paprika, black pepper, and garlic powder. Rub the mixture all over the chicken, including under the skin. Set it aside while you get the other ingredients ready.
02 -
Open the can of pineapple and pour the juice into a bowl—you’ll need it for the sauce later. Put the rings into the fridge so they’re cold when it’s time to use them.
03 -
Melt butter in a big skillet over medium-high heat. When it starts looking foamy, place the chicken pieces skin-side down. Don’t overcrowd—cook them in shifts if needed. Fry each batch for about 3–4 minutes until the skin has a nice golden-brown color.
04 -
Once browned, transfer the chicken to your slow cooker. Try to line them up in one layer so they cook evenly. They’ll finish cooking in the slow cooker, so don’t worry.
05 -
In the bowl of pineapple juice, whisk together soy sauce, ketchup, brown sugar, ginger, and minced garlic. Stir until the sugar dissolves as much as possible. This mix is what gives your dish its sweet, tangy punch.
06 -
Pour the sauce mixture over the chicken in the slow cooker. Cover it up and choose your cooking time—4 hours on high or 6 on low. The chicken will soak up all the flavors while it becomes melt-in-your-mouth tender.
07 -
Carefully move the cooked chicken thighs to a baking sheet (they can easily fall apart). Grab the cold pineapple rings from the fridge and place one on top of each chicken piece. Put them under the broiler for a few minutes, just until the pineapple caramelizes and the skin crisps perfectly. Watch closely so it doesn’t burn.
# Notes:
01 -
Juicy chicken with a mouthwatering sweet and tangy glaze, paired with caramelized pineapple on top.
02 -
Don’t skip browning the skin first—it locks in flavor and makes a big difference in texture.
03 -
Keep a close eye when broiling; it’s easy for the pineapple or skin to burn if left too long.