A delicious slow-cooked chicken roast with sweet pineapple and brown sugar glaze, perfect for busy weeknight dinners or weekend family meals.

Scale

4–5 pounds whole chicken, patted dry

1 fresh pineapple, cored and chunked (or 20 oz canned pineapple chunks)

1/2 cup brown sugar, packed

3 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 tablespoon fresh ginger, grated

4 cloves garlic, minced

1 large onion, sliced into rings

2 bell peppers (red and yellow), sliced

2 tablespoons cornstarch

1/4 cup fresh cilantro, chopped

2 green onions, thinly sliced

1 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1. Pat chicken dry and season with salt and pepper inside and out.

2. Layer sliced onions at bottom of slow cooker.

3. Mix brown sugar, soy sauce, vinegar, ginger, garlic, and pineapple juice.

4. Place chicken on onions, pour mixture over chicken.

5. Add pineapple chunks and peppers around chicken.

6. Cook on LOW 7-8 hours or HIGH 4-5 hours until internal temperature reaches 165°F.

7. Remove chicken, thicken sauce with cornstarch slurry.

8. Garnish with cilantro and green onions before serving.

Can use chicken pieces instead of whole chicken.

Fresh or canned pineapple both work well.

Avoid lifting lid during cooking.

Store leftovers up to 3-4 days in refrigerator.

Can freeze for up to 3 months.

Keywords: crock pot chicken roast, pineapple chicken, slow cooker chicken, brown sugar chicken, hawaiian style chicken