Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 1 cup canned unsweetened pineapple juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 1 can (20oz) pineapple chunks, drained
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the 2 lbs of chicken thighs dry with paper towels. This ensures a proper sear instead of steaming the meat.
  2. Season both sides of the chicken with 1 tsp kosher salt and 1/2 tsp black pepper.
  3. Heat 1 tbsp neutral oil in a skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Sear the chicken in batches for 2-3 minutes per side until a golden brown crust forms.
  5. Transfer the seared chicken into the base of your slow cooker.
  6. In a medium bowl, whisk together 1 cup pineapple juice, 1/2 cup brown sugar, 1/2 cup soy sauce, 1/4 cup rice vinegar, minced garlic, grated ginger, and red pepper flakes.
  7. Pour the liquid mixture over the chicken in the slow cooker.
  8. Add the drained 20oz can of pineapple chunks on top of the chicken.
  9. Cover and cook on LOW for 6 hours until the chicken is tender and yields easily to a fork.
  10. Carefully remove the chicken and pineapple chunks from the slow cooker and set them aside on a plate.
  11. In a small jar, shake together 2 tbsp cornstarch and 2 tbsp cold water until a smooth white liquid forms.
  12. Whisk the slurry into the hot liquid remaining in the slow cooker.
  13. Cover and cook on HIGH for 15-20 minutes until the sauce is thickened, glossy, and coats the back of a spoon.
  14. Return the chicken and pineapple to the slow cooker, tossing gently to coat in the velvety glaze.