Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 cup fresh pineapple chunks
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 1 tbsp tomato paste
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the diced chicken thighs at the bottom of the slow cooker. Scatter the diced red onions and bell peppers over the meat, then top with pineapple chunks.
  2. In a small bowl, whisk together the pineapple juice, apple cider vinegar, honey, soy sauce, tomato paste, garlic, and ginger. Pour the mixture over the chicken and vegetables.
  3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours until the chicken is tender and vegetables are softened.
  4. Whisk the cornstarch and cold water in a small bowl until smooth. About 15 minutes before serving, stir the slurry into the slow cooker.
  5. Turn the heat to HIGH and stir occasionally until the sauce thickens into a glossy, sticky glaze.