Hawaiian Chicken Thighs (Print Version)

# Ingredients:

01 - 1 can (20 ounces) pineapple rings, save the juice
02 - ¼ cup soy sauce, low-sodium preferred
03 - 1 tablespoon butter
04 - ½ cup brown sugar
05 - ⅓ cup ketchup
06 - ½ teaspoon garlic powder
07 - ½ teaspoon paprika
08 - ¼ teaspoon ground ginger
09 - ½ teaspoon black pepper
10 - 3 garlic cloves, chopped finely
11 - 2 pounds chicken thighs, bone-in, skin-on

# Instructions:

01 - With a paper towel, dry the chicken thighs to remove moisture. Mix together paprika, black pepper, and garlic powder in a bowl. Coat the thighs with this blend, making sure to season both sides. Let them rest while you get everything else ready.
02 - Open the can of pineapple and pour the juice into a bowl—it’s going in your sauce later. Chill the rings in the fridge to keep them refreshing and cool for the final step.
03 - Melt butter in a big pan over medium-high heat until it’s foamy. Place the chicken thighs skin-side down and let them cook for 3–4 minutes per side to get a crispy, golden exterior. Work in batches if your pan feels crowded.
04 - Move the seared chicken from the pan to your slow cooker. Arrange the pieces in a single layer if there’s enough space. They don’t need to be fully cooked yet—just browned.
05 - Combine the pineapple juice with ground ginger, soy sauce, brown sugar, chopped garlic, and ketchup in a bowl. Stir until the sugar is dissolved to mix the tangy and sweet flavors.
06 - Pour the sauce over the chicken in the slow cooker and put the lid on. Set your timer for either 4 hours on high or 6 hours on low. This will make the chicken break-apart tender and soak in that great flavor.
07 - Carefully take out the cooked chicken from the slow cooker and transfer it to a baking sheet. Place a chilled pineapple ring on top of each piece. Broil until the pineapple caramelizes and the chicken crisps up, but watch it closely so nothing burns.

# Notes:

01 - Soft, juicy chicken topped with golden pineapple in a sweet and tangy sauce—a hit for everyone.
02 - A quick sear before adding to the slow cooker makes a huge flavor difference and keeps the skin deliciously crispy.
03 - Don’t leave the chicken under the broiler too long! It’s easy for the pineapple or skin to burn if you’re not careful.

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