I bought chicken thighs on sale the other day and wanted to make something in the crockpot with them. I found this recipe and knew we had to try it. It is a perfect dinner for a hot summer night. Just throw everything in the crockpot in the morning and then enjoy a wonderful tropical dinner at night. So easy and so good!

Crockpot Hawaiian Chicken Thighs
Adapted from Cathy's Kitchen Journey


6 boneless, skinless chicken thighs
1 (15 ounce) can pineapple slices, juice reserved (I used a can of pineapple chunks)
1/3 cup packed brown sugar
1/4 cup fresh orange juice
2 tablespoons lemon juice
1 tablespoon soy sauce
1 teaspoon freshly grated ginger
1/4 cup cornstarch
1 pinch red pepper flakes


Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt and pepper.

Place pineapple slices (or pineapple chunks) over chicken.

In a small bowl, combine pineapple juice and oj, brown sugar, lemon juice, soy sauce ginger, pepper flakes and cornstarch and stir until combined. Pour over chicken.

Cover and cook on low for 4 to 5 hours or high for 2 1/2 to 3 hours. Serve over rice.

Coconut Jasmine Rice
from About.com


2 cups Thai jasmine-scented white rice
2 cups coconut milk
1 3/4 cups water
1/2 tsp. salt
1/2 tsp. coconut oil, canola, or other vegetable oil
Optional: 1 tsp. white or brown sugar (I omitted)
Optional: 1/2 tsp. coconut flavoring (I omitted)
Optional: 1-2 Tbsp. toasted coconut (baking type) for garnish (I omitted)

Rub oil over the bottom of a deep-sided pot. Note: the pot will need a tight-fitting lid.

Place rice, coconut milk, water, and salt in the pot. Place pot on the stove over medium to high heat. Stir well.

Add the sugar and flavoring, if using. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).

Once the coconut-water has begun to gently bubble, stop stirring and turn down the heat to medium-low (around 2.5 on the dial). Place lid askew on the pot, allowing some of the steam to escape.

Cook in this way for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

Now turn off the heat, but leave the pot on the burner. Cover the pot tightly with the lid and allow to rest 5-10 minutes, or until you are ready to eat. The rice will "steam" and have a nice, slightly sticky texture). Tip: Your Coconut Rice can stay warm this way for up to 1 hour.

When ready to serve, remove the lid and "fluff" rice with a fork or chopsticks. Serve right out of the pot, or place in another serving bowl. If desired, top with a sprinkling of toasted coconut.

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