Ingredients

The following ingredients have 8 Servings
  • 8 bone-in (skin-on chicken thighs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar (packed)
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Sriracha (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 8-ounce can pineapple chunks, juices reserved
  • 1 8-ounce can crushed pineapple, juices reserved
  • 2 tablespoons cornstarch
  • 1 red bell pepper (chopped)
  • 1 red onion (chopped)
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • Season chicken with salt and pepper, to taste.
  • Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
  • In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce, honey, vinegar, Sriracha, garlic and ginger.
  • Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks, crushed pineapple and reserved juices.
  • Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  • In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in cornstarch mixture, bell pepper and onion into the slow cooker. Cover and cook on high heat for an additional 30-60 minutes, or until sauce is thickened.
  • Serve chicken immediately, garnished with sesame seeds and parsley, if desired.