Ingredients
Scale
- 2 pounds chicken thighs (bone-in skin-on)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon butter
- 20 ounces pineapple rings (1 can)
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup low-sodium soy sauce
- ¼ teaspoon ground ginger
- 3 cloves garlic (minced)
Instructions
- Season chicken thighs with garlic powder, paprika, and black pepper.
- Drain pineapple, reserving juice; refrigerate rings until serving.
- In a large skillet, melt butter over medium-high heat. Brown chicken skin-side down for about 3-4 minutes.
- Transfer browned chicken to the slow cooker. In a bowl, mix reserved pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and minced garlic; pour over chicken.
- Cover and cook on low for 6 hours or high for 4 hours.
- For caramelization, transfer chicken to a baking sheet, top with pineapple rings, and broil until golden.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 150g)
- Calories: 290
- Sugar: 14g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 115mg