Step 1: Create the Marinade

1. In a large mixing bowl, whisk together 2 tbsp soy sauce, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, ½ tsp salt, and ¼ tsp black pepper until well combined.

   • Tip: Whisk thoroughly to emulsify the oil and soy sauce. Taste the marinade and adjust seasoning if desired (e.g., add a pinch of brown sugar for extra sweetness).

Step 2: Marinate the Chicken

1. Add 2 lbs diced chicken breast to the marinade, tossing to coat thoroughly. Let the chicken marinate for at least 15 minutes at room temperature or up to 30 minutes in the fridge for deeper flavor.

   • Tip: Dice chicken into uniform 1-inch pieces for even cooking. Use a resealable bag for marinating to save space and ensure even coating.

Step 3: Prepare the Slow Cooker

1. Place the marinated chicken and 2 cups pineapple chunks (fresh or canned, drained) in the slow cooker. Add ½ cup chicken broth to keep the chicken moist and enhance flavor.

2. Stir gently to combine, ensuring the pineapple is distributed evenly.

3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

   • Tip: Use a slow cooker liner for easy cleanup. Stir halfway through if possible to ensure even cooking. Check doneness early with a meat thermometer to avoid overcooking.

Step 4: Add the Vegetables

1. About 30 minutes before the chicken is done, chop 1 large bell pepper and 1 medium red onion into bite-sized pieces.

2. Add the bell pepper and red onion to the slow cooker, stirring gently to combine. Cook on high for an additional 20-30 minutes, until the vegetables are tender but still slightly crisp.

   • Tip: Add vegetables later to prevent them from becoming mushy. Chop uniformly for even cooking. If you prefer crunchier vegetables, sauté them separately (see variation below).

Step 5: Finish and Combine

1. Once the chicken and vegetables are cooked, taste and adjust seasoning with additional salt, pepper, or a splash of soy sauce if needed.

2. If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp cold water to create a slurry, stir into the slow cooker, and cook on high for 5-10 minutes to thicken (optional).

3. Turn off the slow cooker and let the dish rest for 5 minutes to allow the flavors to meld.

   • Tip: Resting enhances flavor integration. If the dish is too saucy, drain excess liquid or reduce in a skillet for a thicker glaze.

Step 6: Serve

1. Spoon the Hawaiian chicken, pineapple, and vegetables onto a large serving platter or divide among 4-6 plates, ensuring each portion has a balance of chicken, pineapple, and vegetables (about 1 ½ cups per serving).

2. Serve hot over fluffy steamed rice, quinoa, or as a standalone dish for a low-carb option. Garnish with chopped green onions or cilantro for extra freshness.

   • Tip: Arrange for a colorful presentation—chicken and vegetables in the center, with vibrant pineapple chunks scattered around. Warm plates for a cozy touch. Offer extra soy sauce or sesame seeds on the side for customization.