Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp neutral oil (avocado or vegetable)
  • 1 cup canned pineapple chunks
  • 1/2 cup pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup light brown sugar
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • Kosher salt and cracked black pepper to taste
  • Green onions and toasted sesame seeds for garnish

Instructions:

  1. Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden-brown.
  2. Place the seared chicken into the crockpot. In a medium bowl, whisk together the pineapple juice, soy sauce, rice vinegar, garlic, ginger, and brown sugar. Pour the mixture over the chicken.
  3. Top the chicken with the reserved pineapple chunks. Cover and cook on Low for 4 hours.
  4. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir the slurry into the crockpot liquid 20 minutes before serving to thicken into a glaze.
  5. Garnish with sliced green onions and toasted sesame seeds before serving.