Slow Cooker Hawaiian Chicken is sweet, tangy, and easy to make with pineapple and peppers—perfect for a tropical, family-friendly dinner.

Scale

2 lbs boneless, skinless chicken thighs (breasts work too, but thighs won’t dry out)
1 cup pineapple juice (the canned stuff is fine—no one’s judging)
1/2 cup soy sauce (low-sodium if you’re watching salt)
1/3 cup brown sugar (because life’s too short for white sugar)
1/4 cup ketchup (yes, really)
2 tbsp apple cider vinegar (for that tangy kick)
3 garlic cloves, minced (or 1 tbsp pre-mined if you’re lazy)
1 tsp ginger, grated (powder works in a pinch)
1 cup pineapple chunks (fresh or canned—your call)
1 bell pepper, sliced (for color and crunch)

Dump everything except the pineapple chunks and bell pepper into the slow cooker. Stir like you mean it.

Add the chicken and make sure it’s coated in the sauce. No dry spots allowed.

Cook on low for 6 hours or high for 3 hours.

Walk away. Live your life.

Shred the chicken (or don’t—it’s your dinner).

Add the pineapple chunks and bell pepper in the last 30 minutes. Unless you like mushy fruit—then go wild.

Serve over rice and pretend you’re in Hawaii.

Mai tai optional.

Overcooking the chicken. Even thighs can turn to rubber if left too long.

Adding the pineapple too early. Unless you enjoy pineapple mush.

Skimping on the sauce.

This isn’t the time to be shy.

Using frozen chicken straight from the freezer. Thaw it first, unless you enjoy playing slow cooker roulette.