Slow Cooker Hawaiian Pineapple Chicken Thighs Over Brown Rice
After a long and busy day, this recipe for Succulent Slow Cooker Hawaiian Pineapple Chicken Thighs will become your new best (dinnertime) friend, and will leave your family asking for "moa," which is Hawaiian for chicken!
Servings: 6 servings
For the chicken:
- 4 -5 pounds chicken thighs boneless/skinless seasoned with salt and pepper
- 1 can (13 ounces) coconut milk (I used light)
- 1 cup pineapple juice
- 3 tablespoons teriyaki sauce
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- 3 cups chunked pineapple
- cilantro for garnish optional
For the brown rice:
- 1½ cups cooking liquid after the chicken is fully cooked
- 3 cups instant brown rice
- 2 tablespoons butter
To make the chicken thighs:
Add the seasoned chicken thighs to the slow cooker.
In a medium bowl whisk together the coconut milk, pineapple juice, teriyaki sauce, garlic and sesame oil. Pour the liquid over the chicken.
Add the chunked pineapple to the cooker. Cover and cook on high for 5-6 hours.
To make the rice:
Ladle the cooking liquid into a medium saucepan and add the butter.
Bring to a simmer and stir in the rice.
Cover the pan and allow to sit for 5-7 minutes. Fluff with a fork.
To serve top the rice with the chicken and pineapple and garnish with chopped cilantro if desired.
Serving: 1serving | Calories: 307kcal | Carbohydrates: 61g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 599mg | Potassium: 243mg | Fiber: 2g | Sugar: 22g | Vitamin A: 179IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg