Hawaiian slow cooked chicken

Mireya González

Ingredients

  • 1 can pineapple chunks, drained; set aside pineapple chunks
  • 1/2 cup ketchup (can use tomato paste instead)
  • 1/3 cup low-sodium of soy sauce
  • 1/3 cup light brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1-2 tablespoons Asian chili-garlic sauce or can be substituted by Sriracha sauce
  • 2 cloves garlic, peeled and finely minced or pressed with a garlic press
  • 2 teaspoons ground ginger or for the extra spiciness, the same amount but fresh and grinded
  • 1/2 salt or to taste
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1.75-2 pounds boneless skinless chicken breasts, cut into 1-inch pieces but you can also use chicken thighs as a replacement
  • 1/3 cup cornstarch to coat the chicken
  • 3 tablespoons fresh cilantro leaves finely minced for garnishing
  • 3 tablespoons green onions, sliced into thin rounds for garnishing

Directions

  • First, you will make the sauce: In a bowl, add the pineapple preserves, pineapple juice from the can without the chunks (set aside for late), ketchup, soy sauce, brown sugar, rice wine vinegar, lime juice, sesame oil, chilli-garlic sauce(or any other chilli sauce), garlic, ginger, salt, pepper, and whisk to combine. St the sauce aside for now.
  • Drizzle olive oil over the bottom of the slow cooker or if you don’t have one, you can use a cast-iron dish with a lid and set aside.
  • Put the chicken and the corn starch into a large plastic bag, seal it and toss around until the chicken is evenly coated. Evenly distribute the chicken to a slow cooker/pan. And add the pineapple chunks over the chicken.
  • Now, pour the sauce that you prepared earlier all over the chicken, use a spoon if necessary. Make sure it’s all covered.
  • If using a Slow Cook, cover and cook for about 1 hour and 40 minutes in high or on low for 4 hours. If cooking on high, check at 90 minutes, and if cooking on low, checking at 3 hours. Because slow cookers are different from each the time may vary, just check the chicken if it’s cooked. If using a cast-iron pan, place in the oven for 3 hours at 150°C.
  • Serve with white rice and garnish with some chopped coriander. Enjoy!