• 8 boneless, skinless chicken thighs, approximately 2 pounds
• 1 Tbsp olive oil
• 1 20-ounce can pineapple chunks or tidbits with juice reserve
• 3 Tbsp cornstarch
• 1/4 C brown sugar
• 1/4 C vinegar
• 1 bell pepper, coarsely diced
• 1 yellow onion, coarsely diced
• 1 clove garlic, pressed
• 1/2 tsp ginger
• 1/2 C ketchup
• 5 Tbsp cornstarch, divided
• 1/4 C green onions finely sliced
Lightly season chicken with salt and pepper. Sear the chicken quickly on high heat (both sides) in a frying pan using olive oil. Do not cook through. Then place it in the slow cooker. In a bowl, mix pineapple with juice (reserve 3 Tbsp for later) brown sugar, vinegar, bell pepper, onion, garlic ginger, and ketchup. Pour this mixture over the chicken. Cook on low for seven to eight hours or high for three to four hours. Mix together the reserved pineapple juice with the 2 Tbsp of cornstarch. During the last 30 minutes of cook time, gently stir this into the crockpot. It will help to thicken up the sauce. Top with green onions and serve over rice.
