Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup canned unsweetened pineapple juice
  • 0.5 cup light brown sugar, packed
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup ketchup
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 20 oz canned pineapple chunks, drained
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Cut the 2 lbs chicken thighs into 1.5 inch pieces. Note: Uniform sizes ensure every piece finishes cooking at the exact same moment.
  2. Season the meat with 0.5 tsp sea salt and 0.25 tsp cracked black pepper.
  3. Place the chicken into the slow cooker.
  4. In a medium bowl, whisk together 1 cup pineapple juice, 0.5 cup light brown sugar, 0.5 cup soy sauce, 0.25 cup ketchup, 1 tbsp minced ginger, and 3 cloves minced garlic.
  5. Pour the liquid mixture over the chicken until every piece is submerged.
  6. Add the 20 oz drained pineapple chunks on top of the meat.
  7. Cover and cook on low for 4 hours until the chicken is tender and opaque.
  8. Whisk 2 tbsp cornstarch and 2 tbsp cold water in a small cup until smooth.
  9. Stir the slurry into the slow cooker and cook for an additional 15 minutes until the sauce is glossy and thick enough to coat a spoon.
  10. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds.