Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp neutral oil
  • 20 oz canned pineapple chunks, juice reserved
  • 1 large red bell pepper, chopped into 1-inch squares
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with paper towels. Heat oil in a heavy skillet over medium-high heat and sear the chicken for 2–3 minutes per side until a golden-brown crust forms.
  2. Transfer the seared chicken into a 6-quart slow cooker.
  3. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, brown sugar, grated ginger, minced garlic, and rice vinegar. Optional: add sriracha for heat.
  4. Pour the sauce mixture over the chicken and add the pineapple chunks and chopped red bell pepper. Cover and cook on Low for 4 hours.
  5. Thirty minutes before serving, whisk the cornstarch and cold water together to create a slurry. Stir the slurry into the slow cooker and cook for the remaining 30 minutes until the sauce achieves a thick, velvety glaze.